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I can understand why this minced garlic chicken recipe would be customers favourite at Wolfgang Puck's Chinois Restaurant, it's pack full of flavours. I made this last night and the whole family enjoyed it. The only change I would make is to leave out the salt, as the salt in the soy and hoisin sauces is more then enough. Thanks so much for posting this yummy recipe Nancy's Pantry.
Made for the FYC Tag Game & I was mostly faithful to the recipe. Like other reviewers, I omitted the salt. That seemed common to the reviews & DH is salt-restricted anyway. I loved Jan's idea of adding some textural crunch here, so I also opted to add sml carrot & snow pea sticks. This was served w/simple steamed rice, which often joined the chicken mixture in the lettuce leaves. We loved this, Nancy. So packed w/flavor & works as a starter course or a main-dish. A winner for us. :-)
Tonight hubby told me that we are going to have to remember this recipe. I adjusted a bit to taste. We need a little variety so I used ground turkey this week. I omitted the salt and black pepper and finished with mint and chopped water chestnuts. We love all of these flavors and loved them together in this dish.
This was so easy and so good. Came together in a snap, had to use regular vinegar as I couldnt find my rice wine vinegar and it was still delicious.
Loved everything about this chicken ~ Preparing it (as given in the recipe), the presentation (finger food at its best!), & the taste (absolutely wonderful)! I encouraged our guests to pick it up & eat it as finger food! A great keeper of a recipe, for sure! Thanks for sharing it! [Made & reviewed in Everyday Is a Holiday recipe tag]
Wow! This is packed full of yummy flavors...I just loved it...very easy to prepare...I loved that you just take the ingredients and fill up you lettuce leaf...and go! Yum and Yum again...thanks for posting...:)
The flavours in this dish are fantastic thanks Nancy. I made a half recipe of it but used 1 teaspoon of oil-I know that and a slight re-wording of the chicken would result in a way lower fat count than the nutritional data currently shows. I can't get, and keep my wok super hot in the van so the chicken didn't get as brown as it should have, I used sake rather than wine and added in a shredded carrot-none of these changed the fact that this is a super easy, great tasting recipe. I can't wait to make it at home on my wok burner!