I liked the flavor but I felt like step 2 with the water & extra soy sauce was too much. I will cut that next time. Ended up very salty! Still very good just needs some tweaking for my personnel taste.

Meh, about sums it up. I thought it was too bland. It was much thinner than I would have liked and I wish I had increased the corn starch by a TBS. I was wanting a pepper steak but with chicken and this tasted little like pepper steak to me. I won't be making it again.

I have skimmed over the page for this recipe several times (I have the "favorites" book), and thought about making it each time, so I finally decided to give it a try (my friend also recommended the recipe). I am giving this 4 stars since my bf really liked it(he and I often don't agree on food so this is HUGE!!!). I, however, give it 4 stars because of the saltiness. This dish was VERY salty (too salty for my liking). This is probably my fault since I did not pre-measure the seasoned salt & onion powder (I just seasoned to taste). I think you could use canned diced tomatoes in lieu of fresh to cut time (and save $'s), and I will do this next time (if I make this dish again). My bf said that this was more "savory" than his mom's version (which I guess is sweeter - the way I always thought pepper steak should be) and he likes mine better! The sauce is not as thick as I had expected either, but my bf said that pepper steak isn't supposed to be thick (who knew?). Anyways, this was a good dish that paired nicely served over steamed white rice (no sides needed). Thanks!

The first time I tried this recipe I was disappointed & really felt like it lacked something. But I held off on my review, wanting to give it a second chance. So on my second attempt I cooked thinly sliced chicken in my wok. In addition to the regular ingredients, I added some cracked peppercorns to the chicken. Then in step#2, add 2T oyster sauce, blend the cornstarch with 1/4 C water, add 1.5 C chicken broth & I added some broccoli, & mushrooms, along with the other veggies & roma tomatoes. The recipe had more flavor & the sauce was very good over rice.

I was a little disappointed with this one. But not because it's a bad recipe, because it's not. That's why I'm giving it 4 stars. But I was disappointed because I expected it to taste like pepper steak, only with chicken. It doesn't. It tastes more like an asian chicken recipe, but not like pepper steak. So it wasn't bad, it was just not what I wanted and expected. And I agree with another reviewer that it seemed to be missing something. After tasting it, I added honey and brown sugar to mine, and it still seemed to be lacking. I served mine with House Fried Rice from this site. Again, not a bad recipe, but just not quite what I expected based on the title and the other reviews. Unlike other reviewers, I did not find this one to be too salty. I did, however, find the soy sauce to be a bit overpowering, almost to the point of being bitter. Hmmm. Again, not a bad recipe, just not what I was hoping for. To me, it was a 3 star recipe, but objectively speaking, it's closer to a 4 star recipe. Not bad, but I probably won't be making it again.

I added a lot more soy sauce and then a sprinkle of red pepper flakes. There was a lot of flavor so I am not sure how it would've been with out the added soy sauce and red pepper. This recipe is replacing my mother's regular peppersteak recipe that I have been making for years. My husband and son much prefer this one, and it's healthier for everyone.

Really good. The only thing I did different was cut up the chicken into bite size pieces. Served it over yellow rice. Will definately make it again.

Use less salt next time

My husband LOVED this. Said it is one of his favorites so far. He's a beef eater so I will probably use beef next time but I think it would be great with either. I followed other reviewers comments and only used 1 1/2 cups of chicken broth instead of the water. I also added red pepper flakes. I was scared of the salt even though I love salt and used low salt soy sauce and just seasoned the chicken with onion powder and black pepper. I too used a can of diced tomatoes. We ate it over rice. This makes 4 large servings.

Solid recipe - easy to make, enjoyable taste, lots of sauce for rice or noodles. Next time I'm going to spice it more heavily, it was a tad bland for my tastes.

Healthy meals that taste good are hard to come by. I'll be making this one often. I cut the chicken into bite size pieces, used low fat chicken broth instead of water, increased the cornstarch to 3 Tbsp., and used 2 large green and 1 large red pepper. I also used lower sodium soy sauce and simmered the mixture quite a while longer than the recipe indicated. I thought the consistency was just right. Thanks for sharing this recipe!

I doubled the veggies, added a bit of sesame oil, and cut the onion power. Also take 1/2 the corstarch and mix in with chicken.

This was really good and really easy. Took about 20 minutes including prep and cleanup and was very satisfying. I had it with a baked potato topped with greek yogurt, which made a very easy and very tasty meal.

This yielded quite a bit of food for only 4 servings and it's very tasty! I had to cook it down quite a bit to have the gravy thicken and I served it over rice. I will definetly keep this and use it again!

Pretty good. My fiance liked it a lot. I took the advice of another reviewer and used beef broth instead of water. What confused me was the measurement of half of a cup of soy sauce when in the recipe, all it calls for is eight tablespoons, four in the beginning and four in finishing. When - and if - I make this again, I'll add more chicken.

I have a recipe very similar to this that I got from a cookbook years ago. There a few differences in the vegetables, but the recipe uses as much sugar as the soy sauce and it is great! For those who didn't like it or thought it was too salty, try adding the sugar. It's a great recipe! One of our favorites.

Sorry, but my family didn't like this. We ate it because we were hungry, but the leftovers went into the trash, and we NEVER do that! (Hey we're piggies and eat just about anything!)I'm not exactly sure what's missing from this recipe, but it was very bland. Maybe it's because this time of year "good" produce isn't available because it's out of season...who knows. I did use low salt soy sauce, and eliminated the seasoned salt. We added salt at the table. Again, I'm sorry, but I won't be making this again.

The only thing I omitted from this recipe was the cornstarch as I did not have any, so I did not really acheive a 'gravy' texture. It was really just too salty for my taste. I will not be making this again.

I've been making recipes from this site for just the past month but this one, BY FAR, is the biggest hit. We could have this every day!

After reading the reviews we used 1/2 cup of green pepper and 1/2 cup of red pepper. Scaled back on the soy sauce used lite soy sauce. Replaced water with chicken broth and added about 1/3 cup of white wine. We did add some cornstarch with water to make sauce thicker. Turned out great. Thanks for the post.