Reviewed: Mar. 21, 2012

I marinated the chicken in oyster sauce and added a little to the mixture and also used a variety of vegetable other than the ones suggested.

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Reviewer:

Jenn1980

Cooking Level: Intermediate

Reviewed: Feb. 6, 2012

this is a simple but delicious meal to make when you are in a hurry and want something healthy. I used double the ginger and crushed garlic the recipe asked for, but I also put alot of veggies in so the amount asked for might be enough.....yummy!

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Reviewer:

shornyak

Reviewed: Jan. 24, 2012

Bland. It was ok, but it could be better. Needs more spice and flavor.

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Reviewer:

Tcreller

Reviewed: Mar. 23, 2011

A bit bland, so the soy sauce, ginger & garlic amounts need to be increased.

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Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Mar. 10, 2011

This was very yummy..followed the recipe exactly. Only reason I did not give 5 stars was because the sauce that you make to go on it was kind of bland...maybe suggest a little more soy sauce?

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Reviewer:

vkbarrett

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lacey, Washington, USA

Reviewed: Dec. 19, 2010

good recipe but needs more flavor. i added soy sauce to the rice at the end and mixed it in with the chicken/veggies. that helped. also, i made mine in a wok.

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Reviewer:

RobynHG

Reviewed: Oct. 16, 2010

Very good. I added the veggies and my husband loved it! Will make again!

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Reviewer:

dawnfreya

Reviewed: Oct. 9, 2010

Really blah and too fast food like, I'm not a fan of generic tasting dishes, my kids barely touched this either. It would have been easier and better to have just marinated the chicken in a good organic soy sauce and stir fried it all in a wok, sans the soup sauce.

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Reviewer:

bellagirl

Reviewed: Jul. 18, 2010

A little bland as written but it is still a great basic to start with and the combinations of vegetables is endless. I used bell pepper, green beans, and zucchini from the garden and then added carrots, celery, and baby corn. Very versatile recipe that allows you to suit to your taste.

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Apr. 12, 2010

Great base recipe!! Thank you so much for sharing! I changed this recipe a bit to suit our family's tastes: 1.5 tbsp - soy sauce 1/2 tbsp - teryaki sauce 3 heaping tsp - minced garlic (from a jar) 1 tsp - ground ginger 1/2 tsp - sesame seeds 1 pkg of seasoning mix packet from a Ramen noodle pkg (dissolved in 2 cups hot water) -- that's the only sort of chicken "broth" I had on hand...lol 2.5 tbsp - cornstarch (although I think I would use a bit less since we like it a tad bit more runny) 2-3 lbs - blackened, (half grilled) chicken breasts 12 oz - broccoli (frozen) I started out by half grilling the chicken with blackening seasoning. Then the chicken was cut into strips (manageable with chopsticks). I brought everything but the broccoli to a boil. This gave the chicken a bit more time to cook in the sauce. Add the frozen broccoli about 2-3 minutes before it was done. The chicken/broccoli mixture was served on top of plain old spaghetti noodles (cooked, of course!). I would say this was a hit at our house seeing as how our 9 & 10 year olds loved it...even though it was a bit spicy from the blackening spices on the chicken. They fought through the pain though and even asked for seconds...lol. I will definitely be making this again soon!

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