[5 stars]

July 27, 2009

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!

March 10, 2009

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. 

March 3, 2009

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.

February 3, 2009

This recipe did not work out for me. It was WAY too sweet and I cooked the chicken for about 13 minutes and it didn't carmelize and the chicken was overcooked. Overall, I think the excessive amounts of sugar killed the flavor and the chicken turned out dry. I recommend adding less sugar and using tofu instead so you can cook it long enough to carmelize.

February 1, 2009

This was FABULOUS!  I love the Slanted Door and wasn't disappointed with this recipe.  Since not everyone in my household eats dark meat, I doubled the recipe and made half with dark meat, and the other with white meat.   I mixed two bowls of the sauce and cooked in two seperate pans.  I couldn't find any Thai chili's at my local grocery, but I substituted just half of a red chili and it worked.  It started carmelizing for me at about 10 minutes and I stirred and watched it carefully so it wouldn't burn from that point on.  It was perfect with jasmine rice and steamed brocolli!  Unfortunately, there no leftovers!  I'll definitely make again.

January 18, 2009

I followed the directions but it was a dismal failure! First of all, the chicken produced so much liquid during browning that I had to drain quite alot. Then the sugar/sauce/spice mixture added another seemingly endless amount of liquid that would have taken at least an hour to boil off. After about 15 minutes of what amounted to boiling chicken pieces, I drained off some of the liquid and allowed the remaining (substantial) amount to boil down. In the end the chicken was overcooked since I had to end up browning it again to even approach a caramelization and that meant dried out chicken. I also found it too salty and too sweet. We added some red pepper paste to liven it up. Have not idea how others got good results with this recipe!

January 8, 2009

I have made this dish at least 15 times since I saw it in the magazine. FANTASTIC--everyone asks for the recipe...One of the best chicken dishes ever.

October 27, 2008

Fast, easy, and very flavorfull.  I use more shallots than the recipe calls for.  Delicious!

October 2, 2008

awesome

September 15, 2008

This was fast and easy.  I used chicken breast and it was still delicious, not dry at all. 

August 6, 2008

This is one of our favorite fast dishes.  

November 23, 2007