Recipe by JLOBITOS
"This is an excellent chicken recipe with an interesting blend of ingredients - from soy sauce and ginger, to tomato sauce and sweet peas - best served over hot rice."
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chopped fresh ginger
whole chicken, cut into pieces
1 (10 ounce) can
1 (10 ounce) can
baby peas, drained
red bell pepper, cut into strips
medium potatoes, peeled and cubed
ground black pepper
I made this pretty much as published, only substitutions I made were replaced the 4 med. potatoes with one large sweet potato and a can of garbanzo beans (since I had no regular potatoes on hand) and used frozen peas instead of canned for the same reason. Flavor was excellent, only reason for 4 stars instead of 5 is that it's way too oily. I will be making this more, but with half the oil or less next time. Goes well with the Syrian Bread recipe from this site.
This recipe was mediocre...it didn't know whether to be Asian or Texan. My son wasn't thrill about it and I didn't really like the over powering flavor of ginger; although, I do enjoy ginger. It was better the next day for soft tacos with olives and cheese. If I use this recipe again, I will cut down on the ginger or omit it.
This recipe is excellent. I would recommend you to follow the recipe exactly. DO NOT omit the ginger as it is what gives this recipe the zing. The whole family loved it. Hubby says this is the best dish I've ever made.
This is a really yummy recipe! I cooked it in a crock pot, which made the chicken REALLY tender. The recipe was a bit salty, so I added a little more tomato sauce, and substituted the baby peas with carrots. I will definitely make it again. Reminds me of home!
I made this with some alterations and my kids loved it. Instead of tomato sauce, I used fresh ripe tomatoes with tomato paste and herb seasonings. I also didn't use any ginger, soy sauce or oyster sauce and used chicken stock instead. Boneless skinless chicken thighs work well with this recipe and is convenient for kids. Also sauteed garlic with onion instead of using garlic salt.
So easy and tastes better than my mother's recipe. I think the oyster sauce did the trick! I did make a few changes using what I had on hand. I used E.V. Olive Oil. Instead of garlic salt, I used 2 tsps of chopped garlic and added that in with the onion and ginger. Instead of red bell pepper, all I had was a 12 oz jar of roasted red pepper, so I added that 5 minutes before serving and let it simmer. Since I have 2 toddlers, I substituted the can of peas with 1 cup frozen peas and carrots. My husband and my picky toddler loved it! Thanks for sharing this recipe!
Way too salty. Expected more from the way others raved about it.
My husband's favorite dish! It's too salty and greasy for me as written, but with a few minor alterations it turned out great. Instead of frying up chicken, I saute some cubed boneless,skinless chicken breasts in a skillet. Instead of 1 (10 oz.) can of tomato sauce, I use one of those larger 29oz cans. That's it. After those few changes, it's perfect for me and my hubby still loves it!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 547
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