Reviewed: Feb. 10, 2008

I used beef and it turned out great. I added the sauce in while I cooked the beef. Did not add more. It was enough sauce for me. Also I added sesame oil to the sauce. Turned out great.

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BRODBECK314


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Reviewed: Jan. 11, 2008

I didn't have time to marinade. I also used what veggies I had on hand which was a frozen bag of broccoli carrots and cauliflower. I doubled the sauce and a sauted strips of onions as well. Was very delish and the kids enjoyed it too.

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Snow likes to cook

	Cooking Level: Expert Home Town: Olean, New York, USA Living In: Pueblo West, Colorado, USA
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Reviewed: Aug. 2, 2007

I made this tonight and thought it was pretty good. I doubled the sauce, but it still didn't turn out as "saucy" looking as the picture. Good flavour though. I added red peppers and brocolli. Don't skip the sesame seeds, they really made the flavour.

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SUZYSPACECADET


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Reviewed: Apr. 17, 2007

This recipe was excellent and very easy to cook> My husband said it was restaurant quaility & had great flavor. I marinated the chicken overnight and we put honey in it & it was even better! Even my picky 4-year-old loved it & asked for seconds. Thanks for a great recipe - I'm definitely making this again.

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JenJen777


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Reviewed: Mar. 15, 2007

Definitely make more sauce. I had to scramble at the last sec and make more to pour over the chicken after it was done. The wife and kids loved it though. Said it was a keeper. Great recipe. Thank God for food processors. Makes cutting the ginger and garlic much eaiser :)

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SPEARFISHER

	Cooking Level: Expert Home Town: Demopolis, Alabama, USA Living In: Trussville, Alabama, USA
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Reviewed: Mar. 6, 2007

Careful with the ginger. I'm bad about not measuring things, and I think I used too much. It was still very good, though.

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VeggieMama


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Reviewed: Feb. 27, 2007

Hubby loved it, kids hated it and I didn't care for it at all.

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sarellano

	Cooking Level: Expert
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Reviewed: Feb. 15, 2007

I did tweak this recipe a little, like others have. I made more sauce, but just eyeballed it, I breaded and fried the chicken first, then I left out mushrooms but added broccoli. Unfortunately I slightly overtoasted the sesame seeds, but overall this recipe still turned out great. Even my husband who isn't a big fan of Asian style foods (unless it's from a popular chain store) liked it. Will definitely make again.

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BLUEWATERHUE


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Reviewed: Jan. 20, 2007

My husband and I added a lot more hot sauce while we were eating, but otherwise, this recipe was great! We'll definately be making it again :o)

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Tina

	Cooking Level: Intermediate Living In: Hermon, Maine, USA
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Reviewed: Dec. 17, 2006

Made this for a dinner party (4 people) and it was a big hit. I followed Joel Allen's advice about the chicken prep. and doubled the sauce. Added broccoli, onions and used red pepper per my taste. Yummy and enough left oevers for one lunch.

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Amelia Darling


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Reviewed: Sep. 12, 2006

SO good! We omitted the hot pepper and mushrooms out of preference, and had to replace rice wine with rice vinegar. next time i will probably make more of the marinade because it was soooo good. i loved the combination of flavors; the lemon really gave it some fantastic kick. served it with white rice and wonton soup. will definitely make this again

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Aly

	Cooking Level: Intermediate Home Town: Brenham, Texas, USA Living In: Gainesville, Florida, USA
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Reviewed: Aug. 30, 2006

This recipe was wonderful! I would suggest doubling the marinade so that there is a little more sauce. I didn't have rice wine so I used white coooking wine and it turned out great. I added green peppers, red peppers, and baby corn and served it over rice. I also added more salt to the recipe.

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gwenbudd


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Reviewed: Jul. 21, 2006

Very bland, not enough seasonings.

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lperejma


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Reviewed: Jun. 2, 2006

This dish was good - the flavors were a little too strong for me. I think with a few changes (less rice wine and maybe ginger) it would be more to my tasting.

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Jennifer

	Cooking Level: Intermediate
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Reviewed: May 4, 2006

This is unreal! I added a little ginger to give it some more kick, other than that I followed the recipe exactly, don't skimp out on the sesame seeds:)

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Alana


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Reviewed: Apr. 24, 2006

I found the marinade needed a lot of tweaking, as it seemed rather bland. I added some of my mother-in-law's yakiniku sauce and some black bean sauce, and it was good. I also substituted choi sum for the green pepper.

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RHIRHI

	Cooking Level: Intermediate Home Town: Markham, Ontario, Canada Living In: Toronto, Ontario, Canada
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Reviewed: Jan. 30, 2006

This was really good! I had to cook the chicken in batches (I scaled it to 5lbs of chicken), so I kept the chicken warm in the oven, and it worked great. My guests really enjoyed the flavor of this dish!

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MRSMCNALLY


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Reviewed: Jan. 17, 2006

Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding that goes soggy after 10 min in a thick, rich, gooey sauce shake the chicken in plastic bag with a mixture 1 egg to 5-6 tsp (<~1/4 cup) cornstarch. Fry in oil at ~350 til chicken is cooked. Doing this after the marinade will preserve that flavor; so one could find a different outter sauce to give the dish more heterogeneity or complexity if one were so inclined. Different tastes is what keeps a dish from being boring.

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Sesame Chicken

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BRODBECK314

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Snow likes to cook

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