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Love this recipe - I've been making it for years. I usually double the sauce and put a 1/2 cup aside. Whisk in a tbsp of corn starch to the remaining sauce and pour over chicken for the last 15-20 mins of cook time to thicken.

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monkeyhugger November 02, 2013

I retried this recipe again, but this time I quadrupled the sauce and after it was done, I cut the chicken into bite sized pieces and served it over white rice... delicious!

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hippeastrum February 10, 2005

I made the recipe as instructed but needed to spice it up a bit (we're kinda spicy people by nature) so I added 1 tbsp of ground ginger, 2 cloves minced garlic, 1/2 tsp brown sugar, 1/4 cup boiling water and a little more soy sauce then the recipe listed. I marinated the chicken in a zip-lock back for roughly 2 hours. I grilled the chicken (rather then baking) and coated them with sauce as frequently as needed. I served the chicken with a mixed vegetable fried rice. My husband and I thought it was absolutely delicious and I know I will be using this recipe again & again. I promise to post a photo of your Cantonese Chicken as soon as I am able. Thank you Dorel for posting this recipe. Kindest regards, Carla

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- Carla - January 20, 2005

Reminds me of some very 1950's meals my mother fed us children way back when. Very mild sauce. Very easy and quick to make with tender results.

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sugarpea October 24, 2004

Good recipe .. I didn't use the honey because my husband doesn't like it .. Next time, I will add some dijon mustard to the marinade! Thanks for posting

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najwa October 08, 2004
Cantonese Chicken