Overall good recipe, made it as written, but with fewer sprouts, we don't like them that much. We also found the lime flavor a bit strong, but adding more chili sauce did even it out. Next time I would use half the amount of lime juice. Also, I'd say the yield was more like 5-6 servings.

Reviewed On: Apr. 12, 2008

Awesome recipe, mine didn't go flat. Mine are good looking cookies, contrary to other reviews. Made the cookies into balls and flattened them only slightly on a parchment-lined cookie sheet. Baked them at 350 for 10 mins and let them finish cooking for 2 more mins on the cookie sheet out of the oven. In my experience using parchment is key to turning out great cookies. They are crunch on the outside and chewy in the centre. Made half a batch and it almost overflowed my kitchenaid mixer. I would not have wanted to try and mix this by hand, it is a very stiff dough. Also used chocolate chips only, no m&ms.

Reviewed On: Apr. 11, 2008

Just like take-out. Doubled the coconut milk (used the whole can) and only 2 tbsp of soy sauce (tamari). Next time will scale back the vinegar more, it was a touch too sour. Did add the spoon of sugar that one reviewer suggested. Used a dash of thai chili and garlic sauce rather than the red pepper flakes. Added one sweet red pepper cut in chunks at the end of the chicken cooking phase, which added nice colour and more vitamins. Also used about a pound of button mushrooms rather than shitake. I was really unsure after tasting the coconut mixture at the beginning, but the ginger/garlic/basil additions are really strong and balance out the flavours at the end. This is definitley not a bland dish. The whole family loved it including my two-year old. Restaurant quality.

Reviewed On: Apr. 11, 2008