For a Chinese recipe its pretty healthy and really easy to make. Its so good!!
I made this 3 times now. Each time it came out delicious. I made it exactly as written, no changes. We loved it and I know I"ll make it again. Cutting it up in smaller pieces sounds like a good idea too.
Chicken was good. I recommend cooking the chicken in an oil like peanut or an Asian stir fry oil and not canola. The flavor from the sauce was good so I did a hot wok fry with oil and garlic of white onions, green onions, and tomato. After one minute I added the sauce that was left over and I diced the chicken into the stir fry. I had it with a side of buckwheat. This was very good. Definitely will make again!
This was phenomenal. I cut up the chicken into small chunks rather than frying them as full breasts; my family prefers small pieces over rice, and it's also just easier to eat. We also ran out of honey after 2 T, so I substituted the other 2 T with 2.5 T brown sugar + 0.5 T water. It was pretty sweet, so I will probably cut down the brown sugar to just 2 T next time- but it was so good, I don't plan to make it with all honey next time either! I also doubled the red pepper flakes, since my family likes spiciness. Otherwise, I followed the recipe. When I saw this in my friend's mom's All You magazine the other day, I knew I wanted to try it, but I had no idea it would become a new family favorite!