Thanks so much for taking the time to rate the recipe and let me know you love it, Brenda! I so appreciate it. And your wrap sounds delicious!

I made this chicken and turned it into a wrap with fresh vegies and roasted peanuts and it was outstanding! Perfect melded flavors.

Hi Amrit-

The general rule of thumb when determining serving sizes (according to the US government’s nutritional guidelines, so take it or leave it) is 3 ounces of cooked meat per person. My guys can and do eat far more than that, though. For an appetizer, simply serve as is with toothpicks or forks. As an entree, serve over steamed or boiled rice. We like to serve it with roasted broccoli, too!

It sounds like perhaps your pan/burner wasn’t hot enough when the glaze ingredients were added? If you try it again, let the glaze reduce down a little thicker before adding the chicken back into the mix. It may be that your burner lacks the oomph to keep things moving with that much stuff in the pan.

Thanks! That does make a lot of sense and I can’t wait to try it. #2 Son says it’s a definite keeper! I don’t have a large non-stick, so I will try the 2-part wok cooking. I also think I can just make the “right” amount of sauce.

I wonder if it was the wok, believe it or not… Because the sauce pools at the bottom of a wok, it takes longer to come to a boil than if you’d poured it into a flat, open surface. If you want to use the wok next time, get the chicken to the “right” stage, then transfer it to a plate. Return the wok to the stove, pour the sauce in and get it bubbling HARD. When the bubbles start thickening and getting darker, return the chicken to it and toss it through to heat it and finish caramelizing the sauce. That might help! Otherwise, I’d say nix the wok and move to a frying pan!