Reviewed: Aug. 26, 2009

It's hard to give this a rating because the family had mixed reviews. 2 of us loved it (the females) and 2 did not like it at all (the males). I followed the recipe except for being unable to get chili oil at my grocery store. Both of the guys felt like something was missing - vegetables?

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Reviewer:

Elizabeth

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Reviewed: May 11, 2006

This was a HIT with my family, including the 2 year old. I made some changes - doubled it all, seved warm, used whole wheat penne pasta, and blanched 1 bunch of bok choi leaves and steams (sliced small) for 2 minutes in the reserve liquid and added it to the mix. In addition, I just mixed everything together rather than putting the chicken on top of the pasta. It went great with roasted asparagus

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Rachel

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Reviewed: Apr. 4, 2006

Outstanding...it was all gone; I made a double portion to share with friends. I had no peanut oil or tahini so I used canola oil and peanut butter. I used the flat 'linguine' type Chinese noodles. It can be heated if you prefer it that way....

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rosalind

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Reviewed: Nov. 20, 2005

This is also good warm. I made a double batch: half to eat warm at dinner and half to chill for lunch the next day. Very tasty. I can't seem to find hot chili oil anywhere, so I substituted a smaller amount of Tabasco sauce. EDITED TO ADD: Finally located some chile oil, and the recipe is even better using it (the full amount called for in the recipe). I've found that the chicken needs to cook a bit longer, closer to 25 minutes.

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CASSANDRA

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Oct. 24, 2005

Okay this was great, but I had to make alot of substitutions. My tahini was a little dried out so I used peanut butter. I used udon noodles, and chili sauce instead of chili oil (1/4 t is all you need, it's hot!). Minor changes, but I LOVED the end result.

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