By Lavender Lynn on October 08, 2007
Photo by Lavender Lynn
Photo by Lavender Lynn
"This recipe came from a school cookbook in Portland Oregon with some variations."
Serving Size: 1 (264 g)
Servings Per Recipe: 4
"Tender chicken in a tasty sauce that unfortunately never got "sticky" for me. I used brown sugar instead of white sugar and sherry instead of wine, but still no stickiness. Oh well, even though the sauce was runny, it still tasted good- salty and sweet, which is always a great combo. Served over spinach fried rice."
"Tasty morsels of meat to suit a WW supper, but not a beauty queen. The meat was succulent with a hint of sweetness. Note that your chicken won't include half the sauce calories unless you remove the chicken thighs at the end and reduce the sauce, for the sake of presentation. I turned over the thighs after the first hour, and at the end the exposed top had more color, yet it still was not sticky. To make the sauce stickier, I might try brown sugar instead of white, and dry sherry instead of white wine. Made for Please Review My Recipe tag game."
"The flavour of this was very good! The chicken kind of boiled and didn't get sticky. I think I would brown the chicken and bake it uncovered next time. This would also be great as a marinade and grilled! We enjoyed this with Recipe #165449 for our ZWT6 meal! Thanks Lavender Lynn! :)"
"I very much enjoyed this simple to prepare dish. I was too impatient (and hungry) to wait for the sauce to boil down. It would have been even nicer that way I know. Made for ZWT6."
"wonderful, I used splenda with it. I like the easy way it was prepared-mix all sauce ingredients, add chicken then cook. I forgot to cook the chicken uncovered at the end, but it was all good. It hardly had any sauce left and the chicken fell off the bone so easily. So good! Had it with white rice. Thanks for sharing!"
"Served with chinese noodles with sugar snap peas and green onions, this chicken topped the charts with us! We really loved the sauce and how it glazed the chicken so well. Yummy too!"
"This took about 30 minutes longer than stated for the glaze to thicken up, but it was worth the wait. I used the sugar, soy sauce, white wine, water, and garlic, and it worked fabulously. It was like homemade teriyaki with extra garlic. This was delicious. Made for ZWT5."
"Served with jasmine rice and sugar snap peas, this chicken was really yummy! Very good flavor and really tender. The glaze on top was excellent! We all give it the high 5, so it will be made again! Thank you!"
"This was a good, easy, quick to put together, weeknight meal for us. Both my daughters loved it too with it's sweet sauce. Served with plain rice. Thanks for sharing."
"This was a very simple recipe that was enjoyed by all in the house. I used skinless bone in chicken breasts and I pulled the bones out effortlessly before serving. My only regret was not having more "sauce" for the rice I served it with. Thanks so much for posting."
"Everyone raved about this recipe. I used half sugar and half Splenda with excellent results. Thank you so much for posting! Reviewed for ZWT 4."
"Really good... reminds me of a Thai chicken dish my mom used to make us... I don't cook with wine so I added in homemade chicken broth with some rice vinegar to make up for the acidity of the wine... I used 6 large boneless/skinless thighs and they were so tender and moist after cooking for 1.5 hours... They actually fell apart as I was trying to plate them... The house smelled so good!!! I served this with some plain Thai fried rice and steamed broccoli... a great meal... thanks for posting!!!"
"so easy and delicious! i didn't have white wine so i used mirin instead, and cut the sugar into just 2 tbs. thanks for sharing!"
"Oh, I really enjoyed this recipe! Prep is simple and has a great flavor. I made this on a weeknight when I had a few things to do around the house before dinner and it worked out perfectly with the cook time. I served this with Joyful Cook's Recipe #161988 and it was a great combination! Thanks Lynn!"
"I changed the servings for just one and made it for lunch to go along with some leftover rice. This is great, reminds me of the Japanese Mums chicken recipe and I have one that is similar for wings. I used one large chicken thigh with skin and followed directions and after about 1 hour and 45 minutes, put the thigh under broiler to crisp skin a little. This was very good, but still prefer the red wine or the vinegar for a tangier chicken."
"We loved it. Used 2 x 1.1k chickens quartered + wings and followed directions. Put the chicken pieces skin side down (think it might be better to do in reverse next time) and turned them after the first hour (at which point they were well cooked) and cranked up the gas for the last 30 minutes to reduce the sauce to a sticky consistency and it was delicious. For a first the DM ate here steamed rice (poured a little sauce over it) - when finished out of the 8 pieces (not including wings - they went) all that was left was 1 1/2 breast and 2 marylands (drum and thigh) which will be frozen for the DH to reheat on shift for meals. Thank you Lavender Lynn for a great recipe. Made for Chinese/Vietnamese New Year Tag Game - February 2008."
"Loved it, I added more thighs and used the leftovers in an asian chicken salad. I think I'll use chicken breasts next time to make it a little more healthy."
"Easy to make and sooooo tender and yummy! I didn't ccok mine quite as long, but otherwise made the recipe as written. I'll make this again. Thanx for sharing."
"Nice simple and delicious. Thank you."
"This was really good. I followed the recipe as written other then I used chicken breast cutlets and just didn't cook as long. Hubby used the sauce to pour over his broccoli too. Made a great, easy weeknight meal. Will make again."