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LOVE this recipe! Just like the restaurant's version. Easy and fun to make, too. Served with veggie fried rice and spring rolls "buffet style" for a casual dinner party. BIG hit, will absolutely make again:)
I husband love, love, loves this!
Yummy! ...After I FINALLY go it all prepared. Think 10 min. prep time is not accurate (for ME, anyway)....shopped for ingred. I don't keep on hand, cooked the chicken, food processed the chicken, water chestnuts, mushrooms, onions, ...stir fried these...made 2 sauces... washed the lettuce. Will do all earlier in the day next time and refrigerate 'til ready (or go to P.F.Chang's) Husband & I enjoyed!
This was tasty however I felt it wasn't as good as P.F.'s I will play with the special sauce and the stir fry sauce to see how close I can get. The only change I made was to use carrots in place of mushrooms. Thanks for a good dinner.
Really good! I made it South Beach Diet friendly by using a sugar substitute (less amounts thought) and omitting the ketchup. It was a hit with the entire family.
I doubled this and my family couldn't get enough! It really was very easy and one they are asking for again! This will become a regular at our house. Thank you!
I've made this recipe for years and my family loves it. I do change one thing though. I make it with ground chicken. It's much faster and taste even better to me.
This is a great recipe and even my kids liked it. I was able to adjust a few things in the recipe to a fit into my diet. Like using a splenda packet for the special sauce and using only a tsp. of splenda brown sugar for the stir fry. I also used regular vinegar in place of the rice wine because of the calories and sugar and reduced the amount of ketchup. It was wonderful!!
Wonderful recipe. Tastes as good as any restaurant. The only thing that makes this better is dependant on personal taste. I like carrots so those are sauteed with the onions(not so much), then the rest is added. Thanks for the recipe.
Love it! We've used this recipe several times with excellent results! We use a food processor to finely chop the chicken, but have also used the Pampered Chef style slap and chop with excellent results.