Surprisingly easy despite the long list of ingredients. I cut down a titch on the fish sauce and replaced with water. The taste of the fish sauce is necessary though, and not at all fishy. Also, let it cook all the way down, you don't want or need a lot of sauce with this. Served with green beans and rice. Super good. Next time I will use thighs instead of the breasts I had.
Superb! I used 750g boneless chicken thighs, added some shredded silverbeet from my garden with the sauce, but otherwise followed the recipe to the letter. I think the roasted cashews would be delicious too. Enjoyed by all, and a keeper.
Yes!!! This is wonderful! I did do things slightly differently but do not feel I lost the basic 'spirit' of the recipe. I made slightly more sauce and added a whole sliced (large) onion 5 minutes before the end and 3 cups of broccoli florets. I found I had too much liquid after everything was done crisp-tender, so I removed the chicken and veg with a slotted spoon and reduced the sauce to a caramelly glaze. Did I say this was terrific? Garlicky, sweet, salty, sour...too good! Oh yes, I also added a fistful of roasted cashews at the end. Did I mention how much I enjoyed this? Thank YOU, Jules!
Pretty good, almost tastes like a teriyaki sauce. I didn't like that the fish sauce was very strong and there was a slight aftertaste. I found that there was too much liquid too, and I removed the chicken and reduced the sauce and added cornstarch to thicken it. I think I should have let the sauce reduce all the way down to a glaze and it would have tasted better.