Reviewed: May 6, 2012

I took some other reviewers advice and added a bit of fresh garlic and some crushed red pepper, reduced broth amount to 2 cups, doubled soy sauce and still found sauce to be BLAND and tasteless! Next time with try Martin Yans recipe on food network site. I won't be making again. Sorry.

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Reviewer:

SheriA1975

Cooking Level: Intermediate

Home Town: Baldwinsville, New York, USA

Living In: Tully, New York, USA

Reviewed: Apr. 11, 2012

I did not put any ginger in the recipe. I used frozen broccoli, cauliflower, and carrots, but defrosted them before frying them. I added extra soy sauce and extra seasonings. Next time I make it I am going to add mushrooms, green pepper and some other Chinese type veggies. I also added 4 chicken bullion cubes, and did not put the chicken in strips, but in small pieces (easier for my son to eat) and it went farther. I cut the rice in half as well, used 2 cups instead of 4 and had tons of left over rice. Definitely a must try!

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Reviewer:

KMahar

Reviewed: Apr. 10, 2012

Amazing! Cooked the chicken with some minced garlic and added a little extra soy sauce & ginger for flavour. Family favourite!

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Reviewer:

chezdana

Reviewed: Mar. 27, 2012

I have made this several ways, but the best so far was lowering the water to two and a half cups, and adding onions. I tried leaving out the ginger once, it was not the same. Canned carrots worked in a pinch once when mine were not very tasty. Brown rice and a little soy sauce make it perfect!

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Reviewer:

HALEYNNC

Reviewed: Mar. 21, 2012

Reduce the liquid to 2 1/4 cups. Otherwise, your plate will be swimming.

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Reviewer:

Dranoel

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 8, 2012

This is an absolute keeper. The only changes I made were: I did not remove the veggies from the pan. I added 2 cups of hot chicken broth instead of the granules, then the other ingredients and put the chicken back in the pan. I cooked it on medium heat for about 5 minutes, then added the cornstarch mixture. I think next time I will add some water chestnuts for some crunch. I served it on brown rice. Excellent!

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Reviewer:

Nangail

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Ashland, Nebraska, USA

Reviewed: Dec. 6, 2011

This is a good foundation, but awfully short on flavor. The next time I make it I'll be doubling the ginger and soy sauce.

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Reviewer:

ZAGREUSMD

Reviewed: Aug. 16, 2011

seasoned chicken with garlic and onion!! everybody loved this!!

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Reviewer:

Stacey

Reviewed: Jul. 20, 2011

great week night super quick dinner! add any veggies and it just gets better, i added mushroom, onion, red pepper and snow peas. rave reviews!

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Reviewer:

mrslarson

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Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Reviewed: Jul. 18, 2011

3.5 - 4 stars for this recipe - 5 for my version. Great basic recipe for stir-fry, however less liquid is in a stir-fry so no matter what changes you make to this you must decrease the liquid. I made some family preference changes. I added garlic, mushrooms and onions. I used peanut oil instead of canola (sesame works very well too). I used 2 1/2 cups chicken broth instead of 3 1/4 cups water and omitted the granules. I grated the carrots instead of julienned them. I used 2 Tbl regular soy sauce and added red pepper flakes to taste. We had guests over that evening and there wasn't a speck of stir-fry left! Everyone devoured it and raved about it!

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