The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 20, 2009
Made this the other night for my husband and he loved it. I marinated the chicken in soy sauce with some worcestshire sauce with a combination of our favorite spices. After I sauteed the chicken, I took it out and did sweet bell peppers, green pepper, and onion. I then added the chicken, water, cornstarch and more spice. I definitely recommend adding more cornstarch to thicken the sauce and also the extra spice at the end as the recipe's marinade didn't seem to strong.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 17, 2009
I thought this would be better than it was. I added ground red pepper to spice it up and brown sugar to get sweetness. It tasted like it came from a sub-par chinese take out. No disrespect, but if your the Dakotas or middle caucasion America this is probobly great, but if your on the west coast with a lot of Asain culture around, don't waste your time with this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 17, 2009
I really enjoyed this dish, except I wish I would've followed some of the others' advice and added more soy sauce - it could've used a bit more flavor. Other than that, delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 16, 2009
I made the recipe with tofu, added purple cabbage, scallions, red peppers, extra spices and brown sugar with the corn starch as another reviewer suggested. Served over brown rice. Excellent results! I look forward to making this many times in the future, rotating the vegetables for seasonal variety. Thanks for a wonderful recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 15, 2009
This was good but not excellent. My recommendations: double the sauce and the cornstarch. Use 1/2 on chicken as directed, other 1/2 on the veggies (add constarch right after veggies and soy sauce mixture when veggies are halfway done). Also double the veggies. Do not double the water/chicken bouillon. I added red pepper flakes, but maybe it needs some Chinese 5-spice or some kind of asian chili paste. Probably needs some fresh ginger and green onions. I served over brown rice, and served egg drop soup and edamame on the side.
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Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 9, 2009
Made as directed with added ingredients for sauce. Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 8, 2009
A great meal enjoyed by the whole fam.!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 4, 2009
my family eats this one up! i interchange chicken and pork and it tastes great either way. we always make extra sauce for our own preference.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 1, 2009
It was okay but to be honest, I have had sauce just as good using a store bought, without the hassle…
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 1, 2009
This is how my mother use to make stir-fry. I made without the celery and added mushrooms. After added chicken back in I made more sauce using same measurements but adding 2 Tbls of brown sugar. I had my sister and brother-in-law over and they request this recipe.
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Cooking Level: Expert

Living In: Kilkenny, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 26, 2009
Great taste and easy to make! Any veggies will do.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 21, 2009
I read some of the reviews and changed the recipe a bit. I added a little more corn starch & used teriyaki marinade instead of soy sauce. I added a little extra teriyaki marinade for flavor. I left the celery out and using all fresh vegetables I added snow peas, white onions, mushrooms and bean sprouts. I also took others advice and added garlic powder & brown sugar. My family loved this recipe with the
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
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Reviewed: Oct. 18, 2009
The great thing about a stir-fry is that its like a bad day fishing, because its still ends up being a good day! You can add just about anything you want to the basic recipe and it will probably end up good. My girlfriend and I added bok choy and Chinese noodles. And a bag of frozen veggies helped speed up the process. The ginger coated chicken was very good and the Chinese noodles were a refreshing change over the standard white rice. If you use the Chinese noodles, just be aware they cook much faster than regular pasta. So grab your chopsticks and dig in!
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Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 18, 2009
It's worth repeating that this is a good basic recipe. I should have added more cornstarch to thicken. You can add just about anything to this recipe. I added peppers and snow peas and I should have added water chestnusts for the crunch. I served it over brown rice. Delicious! My husband really loved it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 17, 2009
This recipe was absolutely delicious. I took the advice of others and added the cornstarch to the water and added it at the end. I didnt have bouillon granules so I used half a bouillon cube that I added w/ the broccoli, carrots, and onions. I had a bag of mixed frozen california baby vegetables that I used and left out the celery. I also took the advice of others and doubled the soy sauce mixture and added brown sugar to it. I found the sauce to be too thick so I added an extra cup of water and that made it perfect. You also don't need to use oil because you can spray the pan before you stir fry the food. The family loved it and we're having it for dinner again tonight :-).
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Cooking Level: Intermediate

Home Town: Waipahu, Hawaii, USA
Living In: Moody Afb, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 14, 2009
Very good, I didn't have any carrots or celery so just left those out & put green peppers & fresh beans instead. Wonderful !
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 11, 2009
This is not a 5-star recipe as is, but you can make it one by changing a few things. First, ditch the powdered spices in favor of fresh garlic and ginger. Also, add a teaspoon or two of brown sugar and a teaspoon of rice vinegar to the soy sauce/spice marinade. Next, save the corn starch for use with the chicken broth. Lastly, ditch the water and bouillon for real chicken broth. Throw in some fresh diced cayenne peppers with the veggies, and now you've got a 5-star recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 10, 2009
This was very good. I mixed the cornstarch, garlic powder, ginger and soy sauce together, then poured over the chicken. Will make again. Thanks.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 7, 2009
This recipe was okay. Not really what I'd expected. I followed the directions almost exactly (minus broccoli + snap peas) and used low sodium soy sauce instead of regular. It smelled really great and looked just like restaurant stir fry - just wasn't very tasty/flavorful.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 7, 2009
I was so disappointed :( This smelled and looked so good while I was making it, but in the end, had no flavor to me at all.
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Cooking Level: Intermediate

Home Town: Bronx, New York, USA
Living In: Patterson, New York, USA

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