Reviewed: Feb. 18, 2013

It wasn't sticky (after letting it simmer upwards of 13 minutes), it wasn't particularly spicy. Not bad, just not very impressive.

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Reviewer:

anclife

Reviewed: Feb. 15, 2013

I made this; had everything on hand. Had purchased a package of thin sliced chicken breasts, so I used those. I also used Sirracha, since I had that. My sauce didn't really "thicken", but it was fine since we were having rice. My thinking is this: if I make this again, either cook the breasts whole, then slice, or make sure your slices are pretty thick. Some of my really thin pieces of chicken were dry, almost jerky like! However, the sauce has a good taste, it was pretty HOT, as in spicy, but I peppered my chicken a good bit. My daughter's boyfriend really liked it and said it opened up his sinuses!

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Reviewer:

CarolinaGirl

Cooking Level: Expert

Home Town: Warsaw, North Carolina, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Feb. 15, 2013

I adjusted it with the ingriedients because my chicken breasts were really big ,added more honey brown sugar and used some thick soy sauce along with regular soy ,also tossed the chicken in flour before hitting the oil ,turned out good though will do this again .

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Reviewer:

vikingcook

Reviewed: Feb. 15, 2013

Yuk! I used the exact amount of ginger specified and it was so overpowering!

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Reviewer:

donnag

Reviewed: Feb. 15, 2013

It was sweet and hot and probably would have been sticky but I did not allow all the juice to condense. I used two tablespoons of hot chili paste and must admit was slightly too hot. I added another half a tablespoon of brown sugar and all was OK. It had a good flavour and I had added broccoli and capsicum. Receiving the email today with the recipe advertised was a God-send as I had a visitor for dinner and was pleased to have something so easy to put together.

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Reviewer:

SharronW

Reviewed: Feb. 11, 2013

I was very impressed with this recipe and will make it again and again.

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Reviewer:

Emmie

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Feb. 10, 2013

I added red pepper flakes and sweet chillie sauce. Very good!

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Reviewer:

tylrbn

Home Town: Atlanta, Georgia, USA

Reviewed: Feb. 10, 2013

I really like this recipe and have to disagree with other other reviews that say to add flour. It's just not as good - I've tried it both ways. Definitely add real, fresh ginger root - it makes this recipe perfect.

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Reviewer:

bamboo_0216

Reviewed: Feb. 5, 2013

One of the better recipes we've had in a while. As suggested by others, we dredged the chicken in flour and black pepper. Instead of the fresh root, we used commercially-available chopped ginger in a jar (not the pickled ginger). We did not add any hot sauce and I thought the ginger and black pepper was a good "spicy" flavor for my Midwest palate. Will definately make again and will double the sauce next time. I think adding some carrots or broccoli would be nice too.

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Reviewer:

Scott M.

Cooking Level: Intermediate

Living In: Elburn, Illinois, USA

Reviewed: Feb. 2, 2013

This was the best dish I've made in a while! It is too spicy for the little ones. Next time I will use 1 tbls Sirachi and a splash of orange juice for a little brightness. Served with rice and sauteed onions, zucchini and carrots. Thanks for an awesome recipe!

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