26 Reviews of Honey Ginger Glazed Chicken

From: Roosie

On Nov 20, 2004

This is my first time using Chinese Five Spice and I really enjoyed it. I actually didn't have any cilantro, so we just had over rice with Spicy Fried Celery #23818 on the side. Nice rich flavors (BF said it tasted "brown") and actually with a bit of a kick from the Five Spice! We added half a red bell pepper for some color and flavor. It was less sweet than I thought it would be with the honey. Nice, though. I wish I had had the cilantro, I think it would have added a lot. The Five Spice is a vital ingredient in this, I wouldn't omit it. Spicy and very flavorful. Yummy dinner. Thanks Sue!!

From: shimmerchk

On May 12, 2004

We loved this!! It was so easy and the flavors were just incredible. I did add a couple splashes of rice wine vinegar and a little bit of dark soy sauce. I used chicken breast instead of thighs and green onions instead of regular onions, but I think it would be just as good with the thighs and onions you call for in the ingredient list. The five spice powder makes this extra special and my family asked that I double the recipe next time because they gobbled it up and wanted more! I will definitely be making this again and again. Thanks for sharing.

From: hippeastrum

On May 4, 2005

Ack! I thought I could double the flavor by doubling the soy sauce and fish sauce... BAD BAD idea... the dish came out very salty, although I could still tell that it tasted very good. So, I'm giving it a 5 and myself a -5 for making a bad substitution

From: bratty

On May 15, 2005

I substituted boneless, skinless chicken breasts for the thighs, but otherwise made this exactly as written. Very easy to throw together, and the end result was just wonderful. The flavors melded so great. I will definately make this one again.

From: Paja

On Dec 16, 2008

Really lovely! I used thighs they worked well with this flavourful sauce. Reading the reviews, I cut the fish sauce to 1 Tbsp. because I don't like my food salty. It was just right for me. (DH on the other hand would probably like it with double the fish sauce. But I'm the cook so I get it the way I like it!!!)) The sauce tasted salty on its own but eaten with the chicken or with rice it was great. A word of advice, the sauce will glaze the chicken if you cook it at a high enough temperature, but I think it could burn very easily. I loved the caramelized onions cut into bigger pieces than usual. This one goes in the keeper file!

From: soxfan28

On May 9, 2007

We thought this was great! Based on some of the other reviews and our likes, I changed just a bit: I used olive oil and green onions instead of vegetable oil and an onion. Also added a splash of rice wine vinegar when adding the sauces/spices. I then followed the recipe by using minced garlic, powdered ginger, 1 tbsp fish sauce, and low sodium soy sauce. We then put over fresh, cooked broccoli. I thought the taste was wonderful! We didn't find it to be too salty at all, so I guess using low-sodium soy sauce and 1/2 of the fish sauce must have done the trick. Thanks for a tasty recipe!

From: ImAGourmetChef

On Apr 14, 2009

What a great chicken recipe that is company worthy all the way! Served with jasmine rice and sauteed pea pods, it was an excellent combination!

From: thalassa

On Jun 6, 2004

Sue, This was Amazing! absolutely perfect - spicy, sweet - just wow! i didn't have any fish sauce and chicken. So i just did it without cilantro and i took a pork tenderloin. I cut it in medaillons and marinated it with the sauce for about 6 hours and then grilled it. I have never had to moist and flavorful pork! Thank you!

From: Chef #1296981

On Jun 23, 2009

so heres what id suggest on top of this great recipe. -use green onions instead of normal onions -2 red thai chillies - add some veg (i added red pepper and mushrooms -1 1/2 TBSP fish sauce, not 2. -otherwise fantastic!!!

From: Leilani

On Jul 31, 2009

We really enjoyed this dish! Like Roosie, I had never cooked with five spice powder before (and I was going to leave it out), but thanks to her suggestion I left it in, and I am glad I did. I doubled the recipe and minced 12 cloves of garlic in my mini food processor. I used both the brown onion, and I sprinkled chopped green onions on top when it was done. I didn't find it too salty; it was perfect. I also liked how the sauce glazed up pretty quickly. I cooked it a little longer to try to cook the garlic a bit. I served it with white rice and roasted sesame broccoli. Thank you Sue L!