Reviewed: May 24, 2012

I WOULD HAVE GIVEN THIS 4 TO 4.5 STARS FOR SMALL VARIETY OF VEGETABLES IN RECIPE. HOWEVER, I'M GIVING THIS 5 STARS FOR THE CHICKEN PREP METHOD (AND ADDITIONAL VEGGIES). THE CORNSTARCH HELPED THE SAUCE TO ADHERE TO THE CHICKEN VERY, VERY WELL. I ADDED SOME HOISON TO THE MARINADE AND ALSO RED PEPPER FLAKES FOR SOME KICK I LIKE A VARIETY OF VEGGIES IN A STIR-FRY. I WILL GENERALLY ADD A BIT OF WHATEVER I HAVE ON HAND IN THE FRIDGE. IN ADDITION TO THE VEGGIES LISTED IN THE RECIPE, I ALSO ADDED RED PEPPER, GREEN ONION TOPS, WATER CHESTNUTS, BOK CHOY, ASPARAGUS, AND MUSHROOMS. I HAD BBQ PORK IN THE FRIDGE SO I MIXED WITH SOME HOISON SAUCE. FRESH GARLIC AND GINGER ARE PREFERRED OVER DRIED SEASONINGS AS WELL. THE LAYERS OF FLAVORS WERE AMAZING!! NO MATTER HOW YOU PREPARE YOUR STIR-FRY BE SURE TO FOLLOW STEP 1 OF THE DIRECTIONS. THANK YOU LORI FOR THE BRILLIANT CORNSTARCH TIP!

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Reviewer:

bre

Reviewed: May 23, 2012

This is delicious and I added it to my dinner rotation. I think it lacks a little flavor so I added more garlic, soy sauce and sometimes I marinate it in a little of Yoshibas Garlic Teriyaki sauce. If I have the time I also let it marinade for a couple hours verses 30 minutes. The last time I made it I added yakisoba noodles instead of serving it over rice. It was so good!

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Paulenenicole

Reviewed: May 20, 2012

This came out great. I didn't have celery, it didn't matter. Quick, easy and delicious. Served over Basmati rice. Thanks for the recipe Lori.

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MAZIRENE

Reviewed: May 14, 2012

My whole family loved this delicious stir-fry. I only used 3 chicken breasts. I added 1 Tbs. of Worcestershire sauce and cauliflower and green pepper. (because i added more veggies, i added 1/2 more water and 1/4 tsp. bouillon) I will make this recipe again for sure.

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Gina Lee

Reviewed: May 14, 2012

Doubled ginger and subbed Magi seasoning for soy sauce. Fab.

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atl_taz

Reviewed: May 10, 2012

Very tasty! I think this recipe is a really good one to try if ypuve never made stir fry before! I will probably play around with it, but it is very good as is too.

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hamy602

Reviewed: May 5, 2012

This is a very straight foward, easy, and tasty recipe. I forgot to add ginger and used frozen stir fry veggies. Had this with yellow rice and found the chicken stir fry really good. Will make this again.

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kimA

Reviewed: May 1, 2012

When I saw this recipe, it had 777 ratings...so I knew it had to be a lucky choice. I used different veggies than the original calls for (mushrooms, zucchini, bell pepper, and onion), but only because that is what I had available. The nice thing about this recipe is that it's flexible. The chicken I mariated EXACTLY to instructions and wouldn't change a thing about that. I did add about 2 tablespoons of brown sugar and a dash of red pepper flakes at the same time as the bouillon. Easy and amazingly delicious...My kind of recipe!

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Karen

Reviewed: Apr. 26, 2012

This is a good start. The meat was great - very moist, great texture. The taste is a bit bland, and the sauce never really sauced up for me...it was just wet. My kids all liked it, from the 1 year old to the 9. I'll definitely make it again but up the seasonings a "little" (so as not to offend the kids), and maybe try doing some of the cornstarch at the end with the broth. Much better than frozen mushy vegetables.

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Cooking Mom

Reviewed: Apr. 19, 2012

Great recipe! The other reviews are great! Definitely add more soy sauce and garlic. Plus the suggestion for about a tsp of brown sugar is great! The flavor boils out if you don't add about double of those ingredients!

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