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This recipe has a wonderful flavor. I added the minced garlic when I was stir-frying the chicken and I did use the ginger in the sauce (I highly recommend using ginger). Since another review mentioned the sauce was a bit thin, I added one tsp. of cornstarch to the sauce before pouring it in with the chicken. The only other change I made was to substitute peanut oil for the sesame oil - since I was completely out! I think in the future I'll use half peanut oil and half sesame oil instead. The sauce is a tad sweet and I think the bitterness of the sesame oil will balance the flavor out nicely. My husband loved this and wants me to try it over beef in the future as well.

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Mrs. Christmas January 12, 2011

3 Stars, until recipe is corrected to say when to add minced garlic, because we would give 4 stars for taste, and a 5th star if the sauce was thicker. This went together very quickly, I served with reheated frozen white rice. I am likely to make this again for something quick, especially since our favorite tasting Chinese restaurant was just reported to have glaring health violations :cry:. Thanks for posting, please advise when you have had a chance to correct the recipe. Made for Fall 2008 Pick-a-Chef.

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KateL October 12, 2008

Easy, super fast, and delicious! I did use the grated ginger and loved it. This recipe moves pretty fast so I had everything cut and measured before starting. Topped ours with cashews. We had this with littleturtle's Earl Grey Lime Rolls and rice for Asian theme. Thanks Nonnie4for2 for sharing a great recipe.:) Made for Zaar Chef Alphabet Soup tag.

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WiGal July 24, 2008
Asian-Style Chicken & Broccoli