I have been searching for a good stir fry recipe to round out my asian collection. As a half asian that eats a lot of asian food I find myself often disappointed by the recipes I try... they just seem a little off. This was the most successful stir fry recipe I've tried. Like other reviewers I doubled the marinade/sauce so I could discard the marinade that had been touching raw chicken. I used sesame oil instead of veggie oil, added a dash of sriracha, and some mushrooms. I also let the sauce simmer and thicken for a minute or two. Next time I will add peanuts because the sauce reminds me of kung pao. Thanks for the recipe CoffeeMom!
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Had to let the chicken marinate in the fridge for 2 days, but it still turned out delicious. We added green beans and it added a somewhat nutty flavour which was great. THank you for posting.
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5 star for sure. I only used 2 half breasts but made the full sauce. I kept half separate to cook with the chicken, put it all together in the AM , stir fried it at dinner - took 10 minutes. I mixed the cornstarch with the water before adding it to the marinade.Very easy recipe to put together Delicious flavor a definate do again recipe Thanks Coffee Mom for adding to the enjoyment of my Sunday dinner 3 Dec 2010 Made again and enjoyed just as much
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This is a great recipe but I always double the marinade/sauce ingredients because I like my Asian dishes a little more saucy than dry. But I also slice up a whole yellow onion and add that, along with a can of sliced water chestnuts, to a saute pan with some of the marinade, and cook that up prior to cooking the chicken. Its excellent!
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Well, first of all, I didn't read the whole recipe. I didn't realize I was supposed to marinate the chicken in the sauce for 2+ hours. I also forgot to add the cornstarch while I was pouring the sauce in. I quickly added the cornstarch to the remaining sauce. I used chopped up bok choy, onions, zucchini, and some green onions, as well as chicken. For the sauce, I substituted 1/2 of the soy sauce for Bragg's liquid aminos. This dish turned out great, aside from my screw ups!! This is really a delicious and easy recipe. Thanks, for posting this!! This one is a keeper!
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Great recipe - tenderised the chicken beautifully. Impossible for the chicken to dry out while frying . . .which is often the case. Served with a red cabbage salad (almonds, noodles, sunflower seeds, red cabbage, white cabbage and soya dressing).
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This was good and simple. I added steamed pea pods during the last minute. Thanks!
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Wonderful stir-fry! I only marinated for 40 minutes, did not use red pepper flakes and added aspargus and mushrooms to chicken. Loved it! Thanks for sharing.
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This makes a wonderful chicken dish - so much more than just the sum of its parts. Fast and delicious - takes only 10 minutes to cook and surely could be doubled or tripled. Next time I would sprinkle with some cashews or peanuts.
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Very nice stir-fry recipe! The sauce made the chicken quite tasty but got a little thick and clumpy after cooking. I would probably use less cornstarch next time. Thanks for sharing your recipe! Made for the Best of 2011 event, recommended by Lavender Lynn
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We really enjoyed this! I also doubled the marinade. I didn't put any spices in the chicken marinade just the sauce I used later in the stir fry. That way all the yummy garlic and spices were still in there. I also added half a yellow onion, half a red pepper and half a yellow pepper to the stir fry. Only used 1 Tbsp oil in the entire dish and I used that when I cooked the chicken and then I used Toasted Sesame Oil instead of Canola. I think next time I would use 1/2 tsp red pepper flakes - we both thought it could use just a little more of a kick. Very tasty. Served over brown rice with steamed broccoli. Thanks for posting!
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I tried it and it was fantastic!! I took the advice of one reviewer and used seasame oil and cut back on the honey by 1/4 cup - I also subbed flour for the cornstarch since I didn't have any -- used my food processor to blend everything. I made a double batch of sauce - didn't want to use the leftover marinade from the raw chicken. We had it over pasta. Can't wait to try it with rice and maybe even potatoes! Will make this weekly! Thanks for posting!
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Very good! I add a bag of stir-fry veggies and serve it over noodles. We make this a couple of times a month.
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I didn't have green onions on hand so I just used regular onions and marinade it for a couple hours. The chicken had a lot of garlic flavor and was very good. Thanks!
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This was easy and delicious. Next time I am planning to cut the honey a bit, but otherwise it was just right. I made it with beef.
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Good sauce that doesn't need much marinating time.
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I've been meaning to review this for a while now. Simply delicious! My husband approves; it satisfies our craving for good Asian food. I often add in whatever veggies I feel like. Thank you for a lovely recipe!
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Wow! Even my picky boyfriend who always refuses to go to asian restaurants loves it. I doubled the amount of garlic in the recipe because... well I love garlic. This really is the perfect amount of sweet and spicy. I'm definitely making it again!
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This was excellent! I halfed the recipe and used half a bag of stirfry veggies and served it over brown rice. So tasty! I was short on time so the chicken only marinated for about 30 minutes.I also used a bit too much red pepper so it had quite the kick but the flavor was fantastic. I made this just about two weeks ago and am making it again tonight! Thanks for such an easy and quick dinner with excellent flavor.
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