Reviewed: Apr. 25, 2013

Made this tonight and it was fantastic. I didn't have time to read other reviews like I usually do to get an idea of changes, so I was pleased it was wonderful as is. I double the recipe for our family and tripled the marinade, as we like a plenty of sauce. The only other thing I did was to add a bit of red pepper flakes toward the end. We like spicy, but I didn't add much. It's really perfect as is, thanks!

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Reviewer:

twolfrum

Cooking Level: Expert

Home Town: North Tonawanda, New York, USA

Living In: Napoleon, Ohio, USA

Reviewed: Mar. 12, 2013

Great dish! I used Ponzu sauce instead of the oyster and soy sauce because I did not have it on hand. I also did not used bok choy. Instead I added green onions, a can of water chestnuts and baby corn (canned). We loved it!

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Reviewer:

HROSE2

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Lindenhurst, Illinois, USA

Reviewed: Mar. 6, 2013

I really liked this recipe. I did use Splenda instead of white sugar to keep the carbs a bit lower and it worked just fine.

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Reviewer:

Debbie

Reviewed: Mar. 1, 2013

I really liked this recipe. However, I didn't have oyster sauce. I used soy sauce and some sesame oil and chili oil. It had a little bite but everyone loved it.

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Reviewer:

linda

Reviewed: Feb. 5, 2013

I love this recipe as do my kids. It's so easy and delicious. Plus it doesn't have a ton of calories. Which i s great. I use vidalia onions, add extra broccoli and bok choy because my kids fight over who gets the most broccoli florets.

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Reviewer:

TiMbOs Mama1

Cooking Level: Intermediate

Living In: Methuen, Massachusetts, USA

Reviewed: Oct. 11, 2012

I thought this was pretty good. It kind of reminded me of a mix between chop suey and a stir-fry. I subbed some fresh spinach for the bok choy, but still used the broccoli. I also cut the amount of black pepper in half, as I find it kind of a dominant flavoring. However, after it was done I ended up sprinkling on a litle extra. I also cut the cook time down about 2 minutes when cooking the chicken and then when adding the vegetables. After adding the cornstarch I cooked for about 1 minute and not 5. It was plenty cooked. It's probably not something I would make again, but I didn't think it neccessarily tasted low-calorie which was nice.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Oct. 6, 2012

I was shocked by how easy this was to make and how delicious it turned out. I used a bag of frozen stir-fry veggies in place of the bok choy and broccoli and added a can of water chestnuts and a handful of cashews. I'm giving the sauce/cooking method 5 stars because I couldn't believe how delicious and intense the flavors were coming from so few ingredients and such easy prep! This is my new weeknight staple, thank you so much!

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Reviewer:

gracewright90

Cooking Level: Intermediate

Home Town: Brunswick, Maine, USA

Living In: Los Angeles, California, USA

Reviewed: Aug. 25, 2012

Very delicious. Needs a little more soy sauce, I feel, and perhaps a little less pepper. Otherwise, very very delicious.

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Reviewer:

roastbeefguy

Reviewed: Aug. 20, 2012

Very good start! Added mushrooms, 1T red pepper flakes (which gives it a nice bite) and substitute chicken stock for water. We will make this again.

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Reviewer:

RIKKLEA

Reviewed: Aug. 3, 2012

I added a little more soy sauce and oyster sauce after reading a few of the reviews. I still feel like this recipe was missing something. Maybe the next time I'll use chicken broth instead of water so the sauce tastes better. The full teaspoon of black pepper was also a little too overpowering for our tastes!

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