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This recipe was very easy and delicious. I doubled the recipe for the sauce,however, and added sliced mushrooms, sauteed asparagus and served it over rice. I used frozen chicken tenders instead of breasts and it was moist and delicious. It tasted like a dish from a good Chinese restaurant. Even my 4-year old liked it! I will definitely be making this again!
Great flavor, easy to make, keeps chicken moist!
Wow, that was great, and fool-proof! I have a habit of ruining recipes, but with this one I couldn't go wrong. And the taste is wonderful. A must-try.
This recipe is easy to make and is very flavorful. I also added freshly grated ginger to it and tripled the recipe because I had a 12 piece "max pack". I think tripling the recipe also added to the amount of time it took to bake to 45-50 minutes. My 20 month old loved it, my 4 year old loved it and my husband and I did too. Over rice, it was delicious.
Great recipe with great flavor! I reduced brown sugar to 2 tbsp, added a dash of chinese 5 spice to the mix. I added sliced mushrooms, onions & red peppers & baked it with the chicken. i covered the dish & cooked it at 375 instead of 350. Like another user, I added cornstarch towards the end to make a thicker sauce...would make it again for sure! Great with Jasmine rice. thx for the recipe
What an easy recipe, simple yet elegant in flavor! I added sesame oil and fresh grated ginger. The chicken, cut into cubes would make a great appetizer.
Very good. It was super easy to throw together. I used chicken cutlets. Served with steamed rice & an Asian stir fry veggie mix.
We baked this for 30 mins and it's still not done. Took more like 45 mins. The end result was only ok.
I let them marinate while thawing and then baked. So easy and so good. Used in Asian Twist Chicken Salad.