14 Reviews of Simmered Chinese Chicken

From: silly sally

On Oct 17, 2004

The only change I did, was use chicken breasts (I used 4 of them...that is what I had) but other than that I followed this recipe. I can highly recommend it...and it was easy to do, as most of the time it is simmering...very, very delicious, at least DH and I thought so. We ate it with rice! Yum!! Thanks forsharing this recipe, PVT Amys Mom!

From: ladypit

On Jan 20, 2005

Very nice! I used boneless skinless breasts that I cut into tenders (better for the kids). I used splenda instead of brown sugar and did not thicken the sauce. It had a lovely flavor. Thanks for a good one!

From: Monajean

On Jan 26, 2005

Easy to make and good flavor.A real plus is that the kids loved it.

From: aggies

On Jan 20, 2006

Very easy, great flavor. Dh loved the sauce on the rice, but didn't like the chicken so much. I don't understand that. I loved the chicken it had so much flavor and was very simple to make. Will be made again.

From: Ingy

On Feb 27, 2006

What great flavor! This recipe is surely a keeper! I added a few dashes of rice vinegar, worschestershire sauce and hot sauce. Thanks for posting!

From: muffinmom

On Mar 20, 2005

This was so delicious and easy! My family really enjoyed it, and I will make this chicken again!

From: SPrins

On Sep 20, 2008

This is delicious!! My only complaint is I only used 1.5 pounds of boneless thighs and had virtually no sauce. Next time, I will cook it for less than 45 minutes and increase the sauce ingredients!! Thanks so much for sharing!! :O)

From: StarMom3

On Nov 18, 2006

This recipe was AMAZING!! Everyone here LOVED it!! I have 2 boys ages 12 & 5 who are pickier than most but ate this like it was going out of style! Thanks SO much for sharing!! We will definately be adding this one to our file!

From: LUVMY2BOYS

On Nov 7, 2006

Delicious! I used 2 boneless, skinless chicken breasts & they came out moist & tender. I used Splenda brown sugar blend in place of the regular brown sugar & reduced sodium soy sauce. I only used 1 tbsp cornstarch instead of two & it worked fine. The crushed red pepper added a nice bite. I think the sauce would be great served on the side as a dipping sauce since it makes so much. A keeper for sure.

From: anne in apex

On Jan 11, 2007

I made this exactly by the recipe except I used 4 leg quarters. I will probably use a touch more red pepper next time, and possibly a little fresh ginger. We loved the Asian flavors, and I am thinking of using the extra sauce as a soup with some rice. Or perhaps, as suggested, dipping sauce for spring rolls or pot stickers. Very good, and super easy!!