"A simple,tasty, and quick version of a popular Chinese Style recipe." — REBECCAROD
Watch video tips and tricks
skinless, boneless chicken breast halves, cubed
1 1/2 cups
sliced fresh mushrooms
2 (8 ounce) cans
sliced water chestnuts, drained
Great and easy recipe. I added fresh carrots from our garden (as shown in the picture) and a whole onion cut in long slices. I also added white pepper which gave it a little more bit and I used wok oil instead of the vegetable oil. It was delicious! We served it with crispy noodles.
Something was missing. I just couldn't put my finger on it. But it did satisfy my craving for chinese. Plus its super healthy. I made mine with broccoli and carrots. I also cut the ginger in half as it is a very strong spice for my tastebuds. I will make it again but with a few tweeks.
This was just like the chinese food that I love to get at the restaurants. The only thing I would do is to double the sauce because its so good!
This was great! I made it the same way as the recipe except I added a few more ingredients. Like others I included carrots, onion, and celery into what was already there, about a half a cup of each for one serving. When making the mixture I put in a little oyster sauce. I found that rounded out the flavor a bit. I also added salt and pepper to the chicken before cooking. To finish I used sesame seed oil instead of vegetable. The sesame flavor was enough with the oil that I felt I didn't need the sesame seeds. Very good, I will be making it again soon!
Great easy recipe with plenty of flavor. I would probably add a few more veggies next time; maybe some broccoli, carrots and red pepper. I bet this would be good with shrimp as well. Thanks for the recipe!
Really good. Needed more sauce though. Made a LOT
Totally underwhelmed. I added onions (how can you not have onions?) and green pepper. Found it to be very bland. It needs something to perk up the flavour - lemon or lime juice, maybe? Not sure. Disappointed in it.
I doubled the sauce ingredients except for the chicken broth. Next time will use low sodium soy sauce, it was a little too salty for us. Also used sesame oil instead of canola, added carrots, and left out sesame seeds. Easy, healthy, delicious recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Snow Peas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 315
** Calories from Fat: 93
Discover a healthier version of spicy orange chicken.
See how to make a simple stir-fry based on spicy Kung Pao chicken.
Make this classic Chinese take-out chicken at home.