This was really good! I seasoned the chicken with salt, paprika and ground mustard powder as suggested by another reviewer. Then, I browned the chicken in oil and removed from the skillet and added about 4 cups of stir-fry veggies to the remaining oil until heated through. Then I poured in the sauce mixture, which I doubled to accommodate all the added veggies, and added back the chicken and let the sauce reduce some. Finally, I added a little cornstarch mixed with cold water to thicken it a tad. The amount of sauce was perfect to coat all the meat and veggies and mix well with steamed rice on the plate. Yum!
This was really good! I seasoned the chicken with salt, paprika and ground mustard powder as suggested by another reviewer. Then, I browned the chicken in oil and removed from the skillet and added about 4 cups of stir-fry veggies to the remaining oil until heated through. Then I poured in the sauce mixture, which I doubled to accommodate all the added veggies, and added back the chicken and let the sauce reduce some. Finally, I added a little cornstarch mixed with cold water to thicken it a tad. The amount of sauce was perfect to coat all the meat and veggies and mix well with steamed rice on the plate. Yum!
This recipe is so easy and quick to fix, and it tastes good too. I used lite soy sauce and only 1 huge chicken breast, but I made the entire amount of sauce so there would be enough to pour over the rice. Definitely a keeper.
I made this last night; it was a big hit with my boyfriend. I used more honey and pepper flakes, and about half of the soy sauce. It was a little runny when the sauce/chicken was on the stove top, so to try to thicken the sauce up and give the chicken more flavor, I actually transferred the chicken and sauce into a baking dish and put it into the oven at 350 for 20-ish mins. It was wonderful that I did that. The sauce thickened a little bit, and the chicken was so amazing because the sauce was able to infuse into the chicken more (like a glaze is suppose to do). Served it over rice and had stir fry vegetables as an option to mix in or keep on the side.
I added some minced garlic to the sauce...and also before frying the chicken I dredged it with flour (and a little bit of salt and pepper)...after adding the sauce I brought it to rapid simmer and let it reduce so it would glaze over also the flour from the chicken helped the process taste very similar to what you'd get at a Chinese take put place but half the cost!
This recipe was very easy and had everything already in the house. Nice quick dinner when you don't want to run to the store after work.
Double the sauce & used LITE soy sauce! I seasoned the chicken w/salt, pepper, onion and garlic powder, paprika & ground mustard powder as suggested by another reviewer. Then, browned the chicken in oil & removed from the skillet & added @3 cups of stir-fry veggies to the remaining oil until sauteed. Poured in the sauce mixture (2X amount), to accommodate all the added veggies, added back the chicken & let the sauce reduce some. Finally, I added a little cornstarch mixed w/cold water to thicken it. The amount of sauce was perfect to coat all the meat & veggies. Served over cooked rice.
I've made this recipe twice now and both times it was very tasty. The first time I made it I thought it was a little runny, so the second time I made it I put 2 Tbs of cornstarch in a plastic bag and coated the chicken prior to cooking. Not only did it thicken the sauce, it also added some crispness to the chicken.
A GLAZE is supposed to stick to the meal. This wasn't the case. It was runny. Also I expected it to be sweet (the honey) AND salty (the soy sauce) AND spicy (the red pepper). The honey overpowered everything. Wouldn't recommend to anyone.
Super easy and tastey. Make this all the time. We stirfry some zucchini, squash, onions, and red bell peppers. Make some extra sauce to put on these veggies. Make brown rice as the base. Then the veggies. Then the chicken. Also added some sesame seeds!
