I've been making this recipe for years and it is one of our favorites. I like to add vegetables to it so I steam sliced garnet yams and broccoli and saute a variety of mushrooms and then pour the chicken and sauce over all the veggies. I also use about 3 times more shallots than the recipe calls for. Fantastic!

This is an excellent, really quick dish that has become a standby.  One time, I made the mistake of covering the pan part way through, which prevented the sauce from reducing and carmelizing.  Other than that, it has been a no fail dish for me.  I've given out the recipe over and over again.  Excellent with brown rice and a simply prepared green veggie. 

This is one of my favorite dishes to make and is not very difficult. The first time I made it I was worried it was too liquidy, as some other reviewers suggested, but really it's just the right amount of liquid to pour over rice and have the flavour reach throughout the plate. I am still working out how to produce the right amount of spice in the dish for my family's palate. I cannot find Thai chilis and 1 red chili is too much. I think I will use half a red chili next time.