954 Reviews

We loved it!!! I used lite soy sauce to lower the sodium in this recipe. Also, I used about 1/2 tsp. red pepper flakes in place of the hot chili pepper. The chicken was awesome! My DS and his GF were over for supper and we dug in like wood choppers after the first bite! This is heading to my favorites to have again when friends come to dine with me!

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Sherri T Is Me February 13, 2009

superb! thanks so much for the tasty easy recipe - we used a jalapeno, and whole chicken legs with thighs attached. if you let the glaze cook down enough, there's no need to brown the chicken ahead of time. :)

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weloveheidi April 21, 2004

I tried this recipe last night. It was a hit! I followed the directions exactly as specified except that I had to use Worcestershire sauce instead of soy sauce. I had no soy sauce handy so decided to take the chance. And I was pleasantly surprised at how good it turned out even with the w.sauce! Thank you for this tasty recipe. A keeper for sure!!

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Shereen April 13, 2004

What a delicious recipe! I used chicken wingettes and the taste was simply wonderful. Thank you for this recipe, I am sure I will be making this again!

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Katerina April 11, 2004

Excellent! Tender chicken bathed in a dark seductive sauce. I used about 2 1/2 pounds of skin on bone-in chicken breasts (don't like dark meat) cut into sections about the size of a thigh. I added a serrano chili pepper (like Roger we don't do HOT). After 20 minutes, I cooked the chicken on high for another 10 minutes before removing it to a serving plate. I boiled the sauce for 10 minutes, reduced the heat to medium (to keep it sticking to the bottom of the pan) and cooked for 5 minutes more until I had 1/2 -3/4 of sauce. I don't know why anyone would need to brown the chicken first. Even before adding the sauce, it had great color and flavor. I served the chicken with Stir Fried Cabbage Noodles #84024 Thank you Jan for this wonderful treat and please thank Mama San for sharing.

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Lorac March 10, 2004

OH WOW!! I LOVED this! My dh was VERY nervous about the ingredients and how it smelled so I added 2 TB of sugar to offset it. It was SO wonderful!! I found that it helped to take out the chicken pieces so that the sauce thickened quicker- then I poured it over the chicken and rice- MMMMMM So tasty! I was nervous about how hot it might be, but the pepper gave it a wonderfully slightly spicy after taste- GREAT RECIPE!!!

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Retrocutie March 10, 2004

I enjoyed it but I really think it was only a 4 star dish. I will make it again. We did like it.. It just was not something to RAVE about.

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Sally Lyn March 10, 2004

I just had to see what everyone was raving about. And I found that it really is a great dish. I used skinless leg quarters, but did everything else exactly as directed. I probably cooked it for a total of 30 to 35 minutes. I think the peppper added an excellent additon to the dish. My husband even said it was really good (unsolicited!). I am adding it to my keeper file.

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tara portee February 24, 2004

Excellent dish. I made with chicken breasts and doubled the sauce amounts for the rice it was served with. Served with snap peas and white rice it was a yummy and quick dinner. This would make a great appetizer for a party!

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stacylu February 12, 2004

This deserves 5 stars for the ease of preparation, being an economical recipe for a crowd, and having a big bold flavor!

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Grace Lynn February 09, 2004
Japanese Mum's Chicken