Reviewed: Apr. 9, 2012

We really enjoyed this. I don't really like snow peas so I used a can of baby corn instead. I added mushrooms to it as well. You could use pretty much any vegetable you like. Will make again for sure.

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Reviewer:

SweetNov88

Reviewed: Mar. 9, 2012

Absolutely great recipe is a family favorite.

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Reviewer:

special-kei

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

this was just the thing I was looking for to use up 2 chicken breasts...I love doing stir-fry's because it's always something the whole family will eat. Delish, thanks for the recipe!!

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Reviewer:

Mads12

Reviewed: Jan. 29, 2012

My kids really liked this. I thought it was ok, but missing something - not sure what. I will try with ginger next time. I did cut the cornstarch in half as suggested by others. I also added green pepper to it and blended in well.

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Reviewer:

ryrasa

Reviewed: Jan. 9, 2012

Loved this recipe!!! I made my own lil changes with low sodium soy, canola oil, mushrooms, carrots, broccoli and a lil bit of sliced cabbage. I also added some smart taste thin spagetti to it cause my husband suggested it. I did cut down the cornstarch like others said to. I will be making again soon. It was an easy recipe and it turned out amazing! Everyone in my household liked it.

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Reviewer:

shoppinginheels

Reviewed: Dec. 20, 2011

Great recipe, but instead of peas and chestnuts I add red, yellow, green bell peppers and broccoli. I think it works better...looks much nicer and all the textures and different flavors of the peppers make it a dish to die for.

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Reviewer:

PinkArmenia

Reviewed: Dec. 8, 2011

Very tasty, very easy and quick dish to make. My Asian family really liked this and I will definitely be adding this to our dinner rotation. The only change I made was in the amount of soy sauce and oyster sauce used. This will of course depend on personal preference, but my husband and I often feel that the Chinese food served at restaurants in America is too salty/strong. I grew up in a Chinese family and actual Chinese cooking is milder. So when marinading the chicken, I used only enough soy sauce and oyster sauce to generously coat the meat (I did not measure, but am sure that it was less than what the recipe called for), and let that sit for approx. 20 minutes. The flavor came out perfectly for us -- strong enough to enjoy the chicken and veggies but not overpowering to the point where all you can taste is sauce.

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Reviewer:

jasminetea

Reviewed: Jul. 17, 2011

Very good. Just needed to add some ginger to finish it to our tastes.

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Reviewer:

LHDSCHMITT

Reviewed: May 3, 2011

This dish was great and enjoyed by the entire family. I did however use the frozen stir fry vegetable and a little more garlic (i am a garlic lover). i also added 1tsp of ginger as suggested by anothe reviewer. This is definitely a keeper and will be made again and again.

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