Deviled Chicken

From: Chef-Boy-I-Be Illinois

On Apr 16, 2008

We eat a lot of chicken, so always on the lookout for tasty new ways to prepare. I thickened the sauce at the end with cornstarch mixed with equal amount of water. Served over brown rice. Both of us loved the sauce!!

From: LUVMY2BOYS

On Jan 21, 2008

I made this for my husband tonight & it turned out really good! I used a large chicken breast & made half the sauce so he'd have plenty for the rice, too! I used cider vinegar & used a little less flour. It was easy & flavorful. Am glad to have another recipe to add to his rotation! Thank u for sharing.

From: Bobtail

On Mar 12, 2006

This was so good! I used chicken tenders instead of chicken pieces and the chicken was so moist and tender! This did decrease the cooking time considerably. The sauce was delicious and DH went back 3 times for more sauce! LOL! Other than adding some garlic to the sauce, I prepared it as directed by the recipe. I think that using the chicken pieces instead of the tenders would probably produce more dripping and give the sauce a deeper, richer flavor. However we thought it was delicious using the tenders! Thanks ElaineAnn!

From: TheDaintyDragonfly

On Apr 4, 2006

I really enjoyed this meal. It reminded me of a similar dish my Mother used to make. I think she had onion slices in hers. I changed one thing. I browned the chicken and cooked the sauce as you stated. Then I put all the chicken in a crock pot and covered it with the sauce. Cooked on low for 5 hours. The chicken just fell off the bone and was as moist as moist can get. I can see using the chicken in burritos, tacos or even just slapping it on a good kaiser roll. Just wonderful! Thanks for sharing!!!