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Made this last night. Was super simple and even my boys ate some. I was craving chinese, but didn't want the expense of ordering out, yet needed a recipe that used what we had on hand. This fit the bill perfectly. I used the apple juice instead of the sherry. Next time I might throw in some green or red peppers for more variety.
This was one of the better recipes i've gotten in a while. I made it a one pot meal. The only thing I changed was to use a nice Pinot Grigio instead of sherry. I started the rice cooker first, and doubled the sauce for my bone-in split chicken breast. Then when the chicken was done and removed, I put the sauce to a fast boil, and added a bag of fresh broccoli for about 4 minutes, we like it crisp. Then I threw in a handful of mushrooms that were in the 'use it or lose it' zone. Once the mushrooms were done I added a little bit of starch to thicken the sauce. This sauce was good on everything. My girls (2 & 6) ate everything on their plates. Thank you for a really easy, full meal.
(I still can't tell if this was meant to be made with boneless chicken. I used bone-in breasts and had to simmer them for about an hour. We really prefer the boneless, so I would probably use those next time. I covered the chicken, but that would probably not be necessary with boneless chicken. The sauce was really good. I didn't add any sesame seeds because I didn't feel like toasting them. Used sherry and 1/2 tsp. pepper flakes. I served this with Baked Orzo and Parmesan Cheese. December 10, 2009) On this second attempt, I used boneless chicken. I cooked it for 45 minutes, which was too long. I should have stopped at 30 minutes. I also made 6 breasts and multiplied the other ingredients by 1.5, using 3/4 tsp. of pepper flakes. I forgot to buy cornstarch (one of those things I never thought I'd run out of) so I tried to boil the sauce down some. This didn't work well and made it too spicy. I did use the sesame seeds this time. I have attempted this recipe twice and had trouble both times. I will probably not make it again because of that. Sorry. I seldom rate anything as high as 4* and I don't remember why I thought it was that good the first time I made it. I will, however, allow that star rating to stand.
My family loved this recipe. For us it uses everything we have in our place. Great recipe to make during the busy week.
We didn't like the flavor of this dish at all, the sauce was too sweet and oddly tasted like steak sauce.
It was a hit!! I actually used "pork for stir-fry"- cut in bite size pieces. Served over rice and everybody ate it!! Thanks for a great, easy recipe. I used sherry, and think that a substitute wouldn't have the same, rich flavor. 6/09-- well, I was right. I didn't have any sherry (hiccup!) so used apple juice. It definitley has a better, richer, flavor when using the sherry.
This sauce is amazing, very authentic taste! I used 1/2 tsp pepper flakes and that was just enough spice for me. I used chicken strips but next time I will use more chicken as there was plenty of sauce. I would also throw in some broccoli next time. Served over white rice. Yum!
Very good! I tried out this recipe last night for dinner, and it came out so much tastier than I thought it would! I didn't really know if the chicken was supposed to be chopped or not, as the recipe didn't say, but I did anyway. I also realized I didn't have any sherry or apple juice, but actually used some v8 Splash from the fridge! LOL! It includes pineapple/apple juice, so why not? :) Will be making this again, tasted very good over white rice. Thank you for sharing!
We loved this chicken. My only change was to add 1 teaspoon of a hot chili paste. We really liked this. Thank you very much for sharing this lovely recipe. It's going into our favorites! We served with rice - the sauce is wonderful.
This was good... served it over rice. Used chicken legs as well, and it turned out really tasty. I agree with another review, a little salty. Maybe more apple juice and less soy sauce next time. Thanks!