Reviewed: Sep. 2, 2009

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.

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KINZAN

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Reviewed: Aug. 24, 2009

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.

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CGUIMAN

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Reviewed: May 19, 2009

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!

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 26, 2008

I don't use oyster sauce, ginger, or garlic at all in this. Also, I put sliced carrots and chick peas instead of baby peas. I add sliced hotdogs in it as well (how ethnic, ¿no?) And sliced green peppers and a small jar of diced pimentos go well together. Someone told me to add milk in it one time, and I was like "ewww gross, no thanks".

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Xinito

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jan. 8, 2008

My honey ko loves it. I added the meat last and cook it for 15 minutes.

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brownmrs

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Reviewed: May 17, 2007

Not quite the flavor I have had when friends cooks this dish, but still very good and close to the taste. Make sure not to cook your sauce down too thick.

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MIDWIFE23

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Reviewed: Nov. 28, 2006

I loved the flavour of this recipe. The only complaint is that there wasn't enough liquid to cover and cook the chicken, but that's easily fixed.

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MEWUBHERVARD

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jan. 25, 2006

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.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Oct. 10, 2005

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!

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Real0416

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Reviewed: Aug. 14, 2005

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!

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