By JackieOhNo! on January 14, 2013
Photo by lazyme
Photo by lazyme
"This is another classic Chinese takeout dish that is easy to duplicate at home."
Serving Size: 1 (224 g)
Servings Per Recipe: 4
"Wonderful! This was easy to prepare and was delish! I made as directed and did use the optional chili sauce. Thanks Jackie for another great keeper. Made for Culinary Quest 2014."
"Delicious! I think this is better than take-out. It's more of a natural flavor. The recipe is quick to prepare and very flavorful. I used Sriracha and the amount added just a hint of spice/heat, without being too much. I used Mirin (rice wine) and it was lovely with the other sauces. I served this over brown rice. This simple yet delicious dinner is going into my best-of-the-best file. Thank you!"
"What a great recipe! I used dry sherry because that's what I had. I used garlic chili sauce and it was not too spicy. If you want some heat, you should use more. I was debating whether to make more sauce, but decided to stick with the amounts given and I thought it was perfect. Since we were eating in shifts tonight, I added cashews after plating so they wouldn't get soggy. Thanks for sharing. Made for Best of 2013 tag."
"Genuine takeout flavor! Loved it."
"Delish! I had a 12 oz chicken breast, and used that. I kept the marinating and sauce ingredients as listed. So easy to make and just delicious! I steamed broccoli and added that to the mix, and served over ramen noodles without the flavor packet. So good! Thanks for sharing! Made for Rookie Tag game."