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I made this last night and served over pasta for a little change. Really enjoyed the flavor of the dish with the lemon and and parsley but we thought that it was a little dry. Would have preferred to have a bit more sauce. Not a problem though next time we will add chicken broth and cornstarch to make a quick sauce. Will be adding this one to my favorites cookbook and making again in the future.

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invictus April 21, 2009

I substituted the veg oil for sesame oil, changed the mushrooms to broccoli, added 3 T terrayaki sauce, and 1 can of water chestnuts for some extra crunch.

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IndyRob October 02, 2012

This was delicious! Zesty and fresh while maintaining the integrity of the vegetables. I served it with warm tortillas and some reduced fat shredded cheese to make fajitas. This has been a frequent request by my non veggie loving boys! YUM!

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M. Cita March 31, 2012

I loved this. We didn't have mushrooms so included broccoli instead and found this to be absolutely delicious. Also mixed a little soy sauce and wasabi and dribbled over the top for extra zesty flavoring!

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redbna January 14, 2012

Wow - this made a huge skilletful of yummy stir fry! I reduced the chicken to 8oz and my family of three ate this all up last night over white rice. I loved the simple lemon, cumin and oregano flavors, although I did feel the need to add a couple dashes of soy sauce to mine. Like Uh Oh Maggie, my cooking time took took a bit longer than stated. Thanks for a tasty new chicken stir fry recipe!

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Brooke the Cook in WI April 16, 2009

Loved it. The addition of the lemon and parsley gave this dish real brightness and made a treat out of this simple stir-fry. I used orange peppers in lieu of the yellow and otherwise followed the recipe. My only adjustment next time will be to add more mushrooms and drop the into the skillet a bit later as they were cooked before the onions or peppers. Deee-lish-ious nonetheless. Thanks!

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justcallmetoni November 28, 2006

this was very good. I used rotisseri chicken breast which cut down on time. I will make this again.

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twistedsisterl March 21, 2011

What a great receipe you have here, I'm Diabetic, so I'm always in the look out for Diabetic receipes. All the flavours blended so well together, VERY VERY tasty indeed, I will be making this very often, thanks so much for posting.

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Mia #3 October 08, 2009

I make this w/out the garlic and mushrooms, and adding chili powder. I use the parsley, but you can sub cilantro. I serve this w/tortillas or seasoned rice for the guys; for me, it's very low carb and very filling w/out the starch. Thanks for posting.

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CheapThrills August 10, 2009

Excellent recipe yummy enough that being healthy is just a nice bonus. The oregano plus cumin plus lemon all really blend wonderfully while each definitely maintaining their own distinctive flavors. Thick cut mushrooms were an excellent suggestion, too. I have to agree that prep time took me quite a bit longer because of all the cutting, but much of that can be done in advance. Cooking time, too, took a little longer for the veggies to get cooked to that perfect crisp tender state, and next time I'll add the cumin and oregano before the veggies just to make it a little easier to blend them in since there is so much volume. This is a keeper that I'll make again and again.

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Maggie, Cooking January 16, 2008
Chicken Pepper Skillet