Love this recipe! We have made it twice now and it will be a regular in our rotation. As others suggested, we did double the sauce. We also added a bunch of garlic. We made it once with regular white rice and once with a fried rice recipe we found here. It went great with both! We did end up having to add extra cornstarch both times, even when though we doubled that along with the rest of the sauce ingredients.
Tried out this recipe on my "Oh so finicky" daughter and she gobbled it down. I added the sesame oil to the chicken as I stir fried it and brown sugar to the sauce ( about 2-3 Tble ) and garlic powder both to the chicken and to the sauce ( aprox 2 tsp to both ) and used only 1/2 tsp of the pepper and 1/4 tsp of the ginger. It was delicious and had just enough of a kick to it. I will definately make it again.
Yum Yum! I made a few adjustments to it too. I used OJ instead of water, cut the pepper in half, added the sesame oil, and added a few dashes of chinese 5 spice, and some orange peal. It was very flavorful. I used leftover turkey, carrots, snow peas, cauliflower, mushrooms and celery. Then served the whole thing over jasmine rice. This will definately go in my leftover turkey file. Thanks for the inspiration!
Not your traditional sesame chicken. I cut back the red pepper flakes to 1/4 teaspoon to make it more kid-friendly, and that was the only change I made. The kids and my husband did not like the recipe. However, I liked it, and I do recommend that people try it at least once!
This is a wonderful and easy recipe! We added lightly steamed sweet potatoes and carrots. Can't wait to try it with other veggies. I love the kick from the red pepper flakes and the fact that it is low in fat. Thanks for sharing!
This was pretty good and enjoyed at our house, as well as being quick and easy to make. I did double the sauce and I added three cloves of garlic and about a tablespoon of fresh minced ginger in place of the powder. I also cooked the chicken in a small amount of sesame oil for added flavour. It turned out very well. Thanks for sharing.
Loved this dish! My whole family enjoys Chinese food, but I am usually reluctant to make it at home because of how time consuming and difficult it can be. However, your recipe was not only fast and easy, but delectable! Next time I am going to add some chili paste to spice it up a bit--Thanks for a great recipe!
SO many times I have gone to Chinese restuarants and ordered this, but I always felt guilty because it was battered and deep fried. I LOVE this recipe! Finally I can have one of my favorite dishes without all the fat. Thank you!
Loved it but will add some veggies next time. A little too spicy so will cut red pepper to 1/4 teaspoon. I used reduced sodium soy sauce to cut out some salt.
Meh. Not great, not bad. Was a little on the salty side, and I even used low-sodium soy sauce. I used 1/2 c. fresh squeezed orange juice and 1/2 c. water. I added a 2 shakes of the rice wine vinegar because the takeaway Chinese usually has a little tang to it, but it wasn't enough. I'm big on mimicking restaurant's, and I feel this fell short. Oh, and I boiled the chicken because I don't like to doubt the doneness of the chicken. Sometimes I'll brown it before adding sauce, just to get the "effect". 2/5; Will revert to the top Bourbon Chicken recipe instead. Now THAT'S an awesome recipe.