Honey Glazed Chicken Recipe

Here is the rewritten review: "I absolutely loved this recipe! Following a suggestion from another reviewer, I seasoned the chicken with salt, paprika, and ground mustard powder. After browning the chicken in oil, I set it aside and stir-fried about 4 cups of veggies in the remaining oil until warm. Next, I doubled the sauce mixture to accommodate the extra veggies, added it to the skillet with the chicken, and let it simmer until the sauce thickened slightly. A touch of cornstarch mixed with water helped achieve the perfect consistency. The sauce coated the meat and veggies beautifully and paired deliciously with steamed rice. Such a tasty dish!"

I made a few modifications to the recipe: First, I coated the chicken in seasoned corn starch before browning it. Then, I added a splash of rice wine vinegar and some extra red pepper flakes for a bit more heat. I doubled the sauce and thickened it with a slurry. Finally, I added fresh broccoli. The result? Absolutely delicious!

I initially liked how this recipe turned out, but I decided to tweak it based on some feedback I read. I was concerned that the sauce might be a bit bland, so I added sesame oil, rice vinegar, minced garlic, and grated ginger to enhance the flavors. I also reduced the amount of soy sauce and opted for light soy sauce instead. Since I doubled the recipe, I used 3 tablespoons of light soy sauce instead of four. I increased the amount of red pepper flakes for an added kick, as I enjoy spicy food. After browning the chicken and adding the sauce, I thickened it with a cornstarch slurry. The sauce ended up being flavorful, well-balanced, and had a nice consistency.

I enhanced the dish by adding broccoli and zucchini to the cooked chicken. With over 2 lbs of chicken, I tripled the sauce quantity and incorporated 3 tablespoons of cornstarch. Topped it off with sesame seeds and served it with white rice. Absolutely scrumptious!

I enhanced the flavor profile by adding minced garlic and finely grated ginger root, which gave it a richer taste. A tip I have is to drain the liquid or most of it after cooking the chicken, as it can take a long time to thicken otherwise. My family absolutely adores this recipe, and I find myself cooking it every week.

I found this recipe very easy to follow, and the taste was absolutely delicious. I made a couple of modifications to the original recipe: firstly, I marinated the chicken in oil and McCormick's Montreal Chicken Seasoning for 2 hours before cooking. Secondly, I prepared some rice and mixed it in with the finished dish.

I decided to double the sauce recipe and since I didn't have any red pepper flakes, I used mango habanero sauce instead. I also threw in some pineapple chunks and a splash of pineapple juice into the mix. I served it over long grain rice with carrots and peas. My wife adored it and made sure I saved the recipe because she loved it so much.

Simple and delicious recipe! After reading the reviews, I decided to enhance the flavor by adding 1 teaspoon of garlic and a generous amount of fresh ginger to the sauce. I also seasoned the chicken with salt, pepper, and paprika. Served it with fried rice on the side. Thanks for sharing this recipe!

I recently overheard my husband compliment my cooking by saying how delicious the supper was that I had prepared. It was music to my ears! The meal was easy to put together and yielded great results. Following Krista's suggestion to coat the chicken with cornstarch first proved to be a game-changer. I kept stirring and cooking until all the sauce was absorbed, resulting in a flavorful dish. Additionally, using a Ginger Flavored Soy Sauce added a nice touch to the meal. We paired it with Sarah's Rice Pilaf, one of our favorite sides. Overall, it was a fantastic and quick supper!

Here is the rewritten review: "I thoroughly enjoyed this recipe - it was simple, fast, and delicious. Following suggestions from other reviewers, I coated the chicken in a mixture of cornstarch, flour, mustard, salt, and pepper before cooking, and added a hint of ground ginger for extra flavor. I stuck to the original sauce recipe, and it turned out fantastic. Thank you for sharing! This dish has earned a spot in my regular rotation."

Being a disaster in the kitchen, I found this recipe surprisingly easy to make, and the result was absolutely delicious! For those who were concerned that their chicken didn't turn out like the pictures, I recommend letting it simmer for a bit longer in the honey mixture – it really helped mine to get that nice glaze. I also decided to add some black pepper and paprika for an extra kick, just for fun!

I followed the instructions exactly, but unfortunately, the sauce turned out watery and didn't cling to the chicken. It never thickened as expected and didn't enhance the flavor, except for the peppers sticking to the meat. After reading other reviews, it seems like many people added extra ingredients to improve the recipe. I might experiment with it in a different way next time.

This dish is highly sought after by both my family and friends.

The final result didn't quite match the photo, but it was still really delicious.

Exactly what I was looking for tonight for my sons! It was uncomplicated and straightforward. And they both really enjoyed it.

The sauce could have been improved, it could have been sweeter as well. My husband believes it would have been better with a breaded coating.

I absolutely adored it!

One of the most amazing experiences I have ever had. I highly recommend giving this a try.

One thing that really bothers me in recipes is when the sauce is amazing, but it doesn't cling to or penetrate the base (whether it's meat or rice, etc.) enough. That was the issue with this dish. Apart from that, it was decent, but I wouldn't consider it a top choice for a chicken meal, despite being quick and easy to make.