Reviewer:

Reviewed: May 18, 2013

made this for dinner tonight. I left out the fish sauce, and added a full cup of brown sugar plus an extra tablespoon of soy sauce. Was really good!

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holly

Reviewed: May 15, 2013

This was absolutely amazing and I didn't change a thing!!!

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SHERI MAYOR

Reviewed: May 14, 2013

Hi this is the first recipe I've ever rated, and I'm a fairly decent cook, but I have to say that this came out restaurant quality. I didn't have fish sauce so I just substituted for soy sauce, I also didn't have jalepenos so I added quite a few hits of Siracha sauce and one pinch of red pepper flakes to give it a kick. I also didn't have chicken thighs so I grilled up some boneless-skinless chicken breasts, sliced them when cooked and tossed them in the sauce after it had been reduced. If you start the chicken on the grill at the same time as the sauce and rice you should have no problem for the length of time other users commented about the sauce reducing, and then everything finishes at the same time. I did cut up some green onion after I took the chicken dressed in the sauce off the heat, and finished with some toasted sesame seeds. Yum! I couldn't believe how easy this was to make given how fantastic the sauce comes out. I will be making this one again and again! THANKS so much for sharing!

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hunnybee9000

Reviewed: May 12, 2013

My family loved this recipe and I will be making it again. I used Jasmine rice, as suggested by another rater, and the taste was wonderful. It was very sweet, however, so next time I may add less brown sugar. My mother asked for the recipe as it is, so she also loved it! Overall just a great dish to do again!

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darlenewoods

Reviewed: May 11, 2013

I made this the other day, and it was absolutely delicious!!! I didn't have some of the ingredients, so I had to improvise. I did not have fish oil so I added more soy sauce. I did not have jalapenos or green onion, so left that out. To add spice I added a TBS of korean hot paste. My husband said I can make this dish anytime I want to =) ( I did serve over korean white rice ).

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Reviewer:

substance777

Cooking Level: Beginning

Reviewed: May 6, 2013

Followed exactly. Delicious but didn't carmelize. Read up on it when trying again.

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roby

Reviewed: May 6, 2013

I try it, my family all like it.

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lgrimm

Reviewed: May 4, 2013

I bought some chicken thighs from the store and didn't know what to do with them. I searched and found this recipe. I changed it a bit since I didn't have fish sauce. I added a bit more ginger and some Worcestershire Sauce. I also added a little more water to compensate for the difference in liquid. Right before I added the jalapeno mixture, I turned the heat up like i wanted to glaze the meat. this helped to reduce the liquid. This recipe was wonderful. Everyone cleared their plates and I can't wait to make it again.

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