This is the recipe I used last time. The flavor came out good but the was no left over sauce to speak of. (My son and I like to pour it over our rice) The lady in the link tends to ramble. You can just page down to the bottom for the Reader’s Digest version.
Should I double the ingredients? (save the chicken)
A coworker of mine suggested I add a cup of apple juice. That sounds like it might work.
anyway, thanks for any input.
Apple juice or cider will change the flavour profile. If you want to stay closer to the recipe flavour profile, add a cup or cup and a half of low sodium chicken stock. Don’t worry about diluting it in any way. It will do wonders for the sauce and you’ll have plenty of it. Make extra rice!
p.s. one safe way to go is to prep the dish as in the recipe. At the end, remove the chicken with a slotted spoon temporarily. Add the extra low sodium chicken stock to the ramaining juices in the pan and bring back up to a boil/simmer. Taste. Adjust the seasoning. Put chicken back in to reheat.