I've got to try this with your substitutions. I think your substitutions would pump up the flavor. We made this per the recipe, which is something we always do. If the recipe needs pumping up, we work on the recipe by adding more of some ingredients, reworking the cook time, add new ingredients and watching the posts to see what others have done.
Why broil at all. Use boneless skinless chicken breasts
Cut into bite size pieces. Marinate in sauce overnight
Sauté minced garlic; chopped onion; bell peppers
Mushrooms; cook chicken with veggies pour in remainder of sauce to to low to simmer. Pour over
Rice or Odon noodles.
I turned this into a stir fry. It was tangy and sweet with a bit of heat. Used edamame, red and green peppers, carrots and waterchestnuts. Added chili garlic sauce. Served over soba noodles.
I thought this was good, but not super great or particularly easy. My 24yo son liked it a lot, though, and asked that we have it again.
If you change it then how can yu say it needs improvement yu never tried it as written--please only review as written!!!!!
I didn't reduce the sauce as thick as molasses and glad I didn't. I used it with Thai Noodles, broccoli and bok choy. Very flavorful for us. I did use a heaping teaspoon of brown sugar and subbed the a sake for plum wine. Very fast and easy, I plan on making again soon.
I agree with FayeAmira. You need to boil this sauce down to thick or it will thin out with the chicken juice when it broils. I'm glad I reserved half of the sauce, which wasn't much, and kept boiling it down to almost a molasses stage. The chicken cooks fast ( a real plus for a weeknight meal). I removed the chicken and tossed with the glaze. I'm glad I did or this would have been a very very bland dish. My recommendation for another test would be double the sauce. Use half to marinate the chicken overnight and broil with. Boil the second half to a molasses stage and toss with the chicken/sesame/onion broiled mixture. We served over leftover brown rice and peas. Also, I used dry sherry instead of sake. The sauce is great though. You just need to adjust how you manage it. I'm not sure how this got staff raves unless it was the fact it in easy peasy, just rather bland if you don't layer the sauce somehow. I am willing to give it a try. You might even consider putting 1/2 the sauce on the chicken and then freeze it and have it ready to go.
Good recipe that received thumbs up from the family. I used dry sherry since I did not have sake. The brown sugar should say "packed". I measured loose and had to add more to the sauce. And when they say simmer until the sauce is thick, they mean thick. Not just slightly thickened. Otherwise it gets too thinned out from the liquid released by the chicken. I added the scallion whites to the chicken at the beginning of cooking, but added the scallion greens halfway through cooking. Glad I did because my current oven has a very hot broiler. Five minutes was plenty of time for those scallion greens. I doubled the recipe and had no problems. My large sheet pan was large enough for everything to be in a single layer. Only thing I would change is to decrease the oil by a little bit; maybe a teaspoon less.