Reviewed: May 22, 2012

Okay, a little on the mild side as far as flavor. Not sure what the Fish Sauce brought to the recipe. If you are looking for authentic chinese flavor this is not is but still great as a stir-fry type of dish. Probably would be good with a marinade.

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Reviewer:

dlperkins1128

Reviewed: Apr. 4, 2012

This was absolutely wonderful and I plan on making it often.

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Reviewer:

tmac3537

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Cooking Level: Intermediate

Home Town: Sutherlin, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Apr. 1, 2012

Just like from a restaurant!

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Reviewer:

abbeygeorge

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Mar. 5, 2012

Perhaps I did something wrong, but I pretty much think I followed all the steps, but this is not a recipe I will recommend to anyone. It turned out to be too hot for my taste, all I can tasted was the pepper, I also think there was too much of the soy sauce.

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Reviewer:

Johanna

Reviewed: Feb. 11, 2012

since I am a Vegetarian, I used extra firm tofu in place of the chicken. Otherwise I followed the recipe exactly and it turned out really good. I will definately be making this one again. I would say that this is a pepper heavy recipe which is great for me since I am a lover of black pepper but if you are not a fan so much you may want to cut back just a tad.

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Reviewer:

jolley900

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 1, 2012

Loved this! Great weeknight dinner, very easy and quick. Added approx. 1 tsp. of red pepper flakes since we like spicy. No need to use the cornstarch mixture.

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Reviewer:

klbmax

Reviewed: Jan. 21, 2012

Made this for my family of 6 and it was a huge hit! VERY good and even my picky kids ate it. I didnt add the sugar and it was still very good. Will definitely make again.

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Reviewer:

Carrie

Cooking Level: Intermediate

Living In: Hobe Sound, Florida, USA

Reviewed: Jan. 9, 2012

Loved this recipe! Like some others I didn't have oyster sauce on hand so I used extra soy. I also used fresh green beans in place of the bok choi as that's what I had, the 4 stars are because I added ginger, chili, rice vinegar and more garlic, it seemed a little bland without it.

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Reviewer:

Pooch656

Cooking Level: Intermediate

Home Town: Porirua, Wellington, New Zealand

Reviewed: Dec. 29, 2011

I was going for Chinese take out Chicken and Broccoli. Took out the bok choy and I doubled the sauce and added some fish sauce. Also sliced the chicken really thin before cooking.

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