One thing that's new for me with this recipe, though, is making my own sauce. In the past, I've always used pre-bottled. Just as with the meat, timing - in effect, when to add what - is the key. The recipe suggests but does not require a 30 minute marinade. I skipped it because I was hungry. I'll try that next time - of course, I think I may have said the same thing the last time I made it.
The reviews were solid. Daughter ate it, happily. She didn't have seconds but I did. The heat was mild. Good leftovers for the next day's lunch, too - an important consideration in family meal planning.