This was super as advertised. Added some paprika and crushed red pepper.

Reviewed On: Nov. 1, 2009

Finally! Having tried to crack the code on making decent Chinese food at home for years, this was as close as I've come so far. Even winging it - substituted sherry for the wine, didn't have the green onions or peanuts...the sauce was awesome and very restaurant like, although I needed to add some liquid toward the end to thin it a bit (would have used wine if I'd had it so I used water) this was 'The Bomb'. Next time I'll have all the ingredients and definitely add some hot chilis.

Reviewed On: Jun. 20, 2009

This was excellent both times I made it. The first time I found that all I had was the 'fake' lemon juice in a little plastic lemon...and it came out very well in spite of that, but I believed in my heart of hearts that fresh lemon would push it over the top to greatness. In my frenzy of enthusiasm, I over did it with the fresh lemon the second time around- it was still outstanding, but the beauty of the lemon is in its subtlety- so don't make the same mistake I made an go too nuts. Other than that, I basically followed the recipe and reviews, doubled the sauce, browned the chicken and put in the oven while the sauce reduced. Adding some white wine, letting it simmer down, then a small amount of cornstarch thickened up things quite nicely...threw some capers in at the end as well. Good stuff!

Reviewed On: Jun. 15, 2009