Used Lays instead of potato flakes as I did not have any on-hand. Fried in 1" oil as most people suggested. It was good (my chicken-strip-connoisseur-daughter enjoyed them), but I look forward to the low-salt, low-fry version for myself and my husband. Overall, a wonderful and versatile simple recipe.

I made this for Mother's Day when my brother and his vegetarian girlfriend were coming over. Everyone loved it, including my mom and husband. Very flavorful. I especially loved the crunch the fried onions supplied. I would probably cut down on pest a little next time to reduce the oil level.

Waaay too strong. The flavors overpowered the vegetable. Not a do-over for us.

Perfectly refreshing and tangy. I start craving it when I haven't had it in a while.

Yummers. Just add cilantro when serving and it's perfect.

If you cut back on the potatoes, this is a perfect pot pie recipe. I also added a bit of broccoli. Loved it!

Next time I would use a little less soy sauce because I thought the taste of it was overwhelming... but overall a fantastic recipe.

Awesome recipe - we loved it! The only change I made was to put in chunky peanut butter (since that's what we buy), eliminating the need to buy peanuts separately. The chicken was very moist and the flavor was so tasty - esp. with the green onions and cilantro thrown in at the end.

Great dish with ingredients that surprisingly blended together very nicely. The one adjustment I made, since we couldn't grill tonight, was slice the chicken prior to marinating, then pan-cooked the chicken. It was very flavorful. Thank you for this recipe - we'll enjoy it again!

VERY salty. Next time I would add more mango and cut the salt and I think it would come out well.

The flavor of this dish is nice, but if I made it again I would cut way back on the oil and the vinegar. It called for far too much and the veggies were drowning. Also, the recipe will easily work for 6 people. It's a large recipe for four.

PERFECT PERFECT PERFECT. Slam dunk. I make a lot of chix recipes and my husband says this one's the best!

A slam dunk. Perfectly awesome recipe. Loved it!

Wow. Great recipe! So much tastier than regular using ground beef.

Perfect as is, but I added some finely chopped onion and loved it that way.

Just one change - reduce amount of onions; I thought they were really overpowering. Other than that, great dish!

I substituted the potatoes for leftover cooked rice, which turned out great. I also threw in some chopped green bell pepper and shredded cabbage. It turned out great, other than the garlic salt and worcesteshire sauce I added for flavor made it *way* too salty. Next time I'll use no salt at all, but garlic powder and pepper with the worcesteshire sauce. I also would recommend increasing the amount of beef to 1.5 lbs. as 1 lb. really didn't cover the whole 9x13 pan (I thought patties were unnecessary, since the ingredients are spread in layers like a casserole.) Despite these "issues," though, it was really yummy and with a few tweakings can be a nice & easy dinner for the fam.

Yummy - and nicely spiced!

I loved the method of this recipe - the meat fell off the bone, it was so tender. I can't give it a higher rating only because I replaced the flavor ingredients with those from the "Maple Glazed Ribs" recipe - just threw them into the slow cooker with the baby backs, and it came out wonderfully! *So* yummy.

The flavor of this dish is absolutely amazing. Instead of this mehtod, though, I browned the ribs in the over and then thrwe them along with the other ingredients into a slow cooker for 8 hours. Fell off the bone and tasted wonderful all the while.