Reviewed: Oct. 7, 2009

This was just ok. But I admit, I did make a couple of changes, I omitted the chicken and added more bok choy. This was "sweet", I expected the salty taste. If I make this again I might add a little bit more soy sauce and less hoisin sauce.

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mb

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

This is one of my husband and I's favorite, go-to recipes. The flavors are bold, the prep is simple and it has a lot of room to play. We love ginger and always add more. I agree with others that it's low on veggies, so we always add more bok choy, sometimes snap peas, but usually just enjoy its simplicity as is. *Suggestion: slice the chicken into thin, bite-size strips instead of cubing it (helps if meat is slightly frozen). It allows the meat to soak up the sauce better and over a greater surface area.

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KFuller

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Reviewed: Jul. 27, 2009

I only rate this 4/5 instead of 5/5 bc I made some changes. I used 2/3 a box of pasta bc the first time I made it it didn't have nearly enough sauce. In addition, I also double the sauce ingredients and use shrimp instead. I'm now in LOVE with this recipe!

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Jennifer Marie

Cooking Level: Intermediate

Home Town: Lake Forest, Illinois, USA

Living In: Lake Bluff, Illinois, USA

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Reviewed: Jul. 9, 2009

Fantastic!! I was craving Chinese tonight and this recipe hit the spot!! I thoroughly believe that the hoisin sauce made the dish. I have never had bokchoi before and figured it would be a waste to buy a whole head just to use two leaves, so I omitted it. I instead added broccoli, julienned carrots, and a bit of shredded cabbagge and it was fabulous! I like my food spicy so I also added a bit of white pepper for an extra kick. It was such a success that my husband actually got 2nds! Kudos!!

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jul. 6, 2009

I agree with a previous reviewer that this is a really good base recipe. I followed exactly except I didn't add extra salt and I had no green onions. Next time I will add a lot more veggies to the mix. This really is a budget friendly meal. 2 chicken breast and a pound of pasta to feed 4 BIG eaters! It doesn't get much better than that. Thanks for sharing. I will make this again.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jun. 30, 2009

This is my favorite recipe on the whole website! I double the sauce ingredients because it is so delicious!

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DKSBAS

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Reviewed: May 20, 2009

Next time I'll use Soba, Somein or LoMein noodles. Regular pasta adds nothing and these noodles are readily available. As to the Bok Choy! Two leaves? Try using two small Choy and cut the leaves in small sheds.

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kilty

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: San Marino, California, USA

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Reviewed: Apr. 18, 2009

This is so delicious! I've made this numerous times now for the family, and everyone loves it! Thanks for the great recipe!

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germbot

Cooking Level: Expert

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Reviewed: Apr. 17, 2009

My family thought that this tasted like a combination of a dish from Noodles & Co. and/or Mongolian BBQ. I added an Asian medley mixed vegetable package to the recipe and we thought it really made the dish. Thanks for the easy yet tasty recipe!

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AAV1004

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Reviewed: Jan. 9, 2009

This is a great recipe. My boyfriend requests this all of the time! You can add any kind of veggies you want to it and can substitute the chicken for leftover pork or tofu easily. When I made it with tofu I cut the tofu into strips and squeeze the strips over the sink to remove extra moisture. Then I cook the tofu as I would the chicken (until it's browned, about 10-15 minutes). Really gives the tofu a great flavor! Great recipe!

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therinoa

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Reviewed: Dec. 29, 2008

very good, could be a little more moist. I will add more broth next time.

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MIDWIFE23

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Reviewed: Nov. 9, 2008

quick and simple but not super tasty!

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DJBEN75

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Reviewed: Sep. 18, 2008

Really good, the whole family actually liked it (which doesn't happen often). Could be improved with the addition of more vegetables.

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FredTheCat

Cooking Level: Expert

Living In: Anaheim, California, USA

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Reviewed: Jul. 19, 2008

This was delicious, easy to make, i didn't grill a chicken breast i actually bought precooked chicken and added it in later, was really good the next day cold

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GET_CRACKIN

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

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Reviewed: Jul. 1, 2008

This recipe was pretty tasty. I never follow recipes exactly - I omitted the soy sauce and made double the sauce. I also used rice sticks. Next time I'll add in some more veggies, perhaps mushroom and shredded carrots.

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wonderwism

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Reviewed: May 8, 2008

Quick and tasty! Totally recommend adding red pepper flakes to this, and chopping up some bok choy to add on (after tossing with noodles).

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Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 26, 2008

I agree-great base recipe! I added red and yellow peppers, and served over steam fried noodles rather than angel hair, yummy! Thanks for a great recipe.

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mtgunn

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Reviewed: Feb. 16, 2008

Not the best.

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Jaclyn

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Reviewed: Mar. 7, 2007

A good base recipe that allows for lots of creativity! I used tofu instead of chicken (be sure to use EXTRA FIRM), a whole head of baby bok choy, and some julienned carrots for more color. Also added a few shakes of crushed red pepper, which was great. Reduced ginger a bit, which evened out well with the spice from the red pepper. I'll make this again and probably change the ingredients even more next time. Thanks for a good starter!

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