Very good and easy to prepare. I only made one substitution, I used a poblano pepper instead of the green bell (I don't like green bell peppers). The poblano gave it more of a kick too.

Reviewed On: Jan. 1, 2010

Very good base recipe. I took other reviewers suggestions and marinated the chicken in soy sauce, fresh ginger, garlic and some hoisin sauce for about 1.5 hours. The chicken came out so tender that I think this is key if you have the time. I also didn't think there was enough sauce so I doubled it as well. Didn't have any green onions and forgot the red pepper, but it didn't matter as there was still plenty of flavor. I also tossed in some sliced almonds at the end.

Reviewed On: Dec. 6, 2009

This is a good base recipe. I also sauteed about 3 cloves of garlic in a olive oil. Added red pepper, oregano, basil and parsley. I also let it simmer for about 20 minutes to thicken the sauce and fully cook the escarole which I didn't chopped fine enough. Topped with pecorino romano cheese. Yum.

Reviewed On: Nov. 23, 2009