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Reviewed: Aug. 22, 2008

This was ok the first day, but could hardly choke it down the next day. I always follow the recipe exactly the first time I make something, so if I were to make this again (which I'm not planning on) I would follow the suggestions of what other reviewers have done to make this edible.

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Reviewer:

Dawn


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Reviewed: Jul. 16, 2007

I dunno, something just wasn't cohesive with this for me. Maybe I chose the wrong kind of brown rice or something, but it was kind of mushy and was just weird.

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Rachel

	Cooking Level: Beginning Home Town: Paducah, Kentucky, USA Living In: Craig, Alaska, USA
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Reviewed: Apr. 23, 2007

This was OK, but seemed to be missing something. I definitely think the dish improved after refrigeration, but I don't want to make it again. I tried adding cashews after eating a few bites and that helped a little.

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JJGRAHAM


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Reviewed: Mar. 17, 2007

This is so addicting and easy to make! I use a can of bamboo shoots rather than the water chestnuts but other than that I keep everything the same. So delicious!

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DEVERIEW

	Cooking Level: Intermediate Home Town: Salt Lake City, Utah, USA Living In: Mons, Hainaut, Belgium
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Reviewed: Feb. 13, 2007

Pretty good- go easy on the salt with "salt & pepper to taste". The soy sauce adds more than you would expect. Very very good side dish for an asian-inspired meal. I marinated overnight and left out the celery and water chestnuts. The taste is there immediately though- still good without marinating.

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COLLEGECHEF1

	Cooking Level: Intermediate Home Town: Sacramento, California, USA Living In: Berkeley, California, USA
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Reviewed: Nov. 25, 2006

Absolutely delicious!!! I followed the recipe exactly. My family enjoyed it, but didn't love it as much as I did. I ate it for the next couple of days for lunch!! Thank you for this recipe!

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KUUIPOCLOUD

	Cooking Level: Expert Home Town: Tempe, Arizona, USA Living In: Napoli, Campania, Italy
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Reviewed: Dec. 29, 2005

This was soooo good! I made a few adjustments that made it delish. I added about 1/4 cup of seasame oil and 1/4 cup of oyster sauce to the liquid dressing. Also, I sauted the chicken and mushrooms and bell peppers first, then let it simmer in the dressing for about 10 min. Then I added the rice, and tossed it all togethor, and eat it more like a warm rice dish than a salad! It tasted great! Will definatly make again!

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Reviewer:

AMIRAH

	Cooking Level: Intermediate Living In: Pembroke Pines, Florida, USA
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Reviewed: Oct. 22, 2005

Delicious! I strongly recommend this recipe.

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9 users found this review helpful

Reviewer:

Diane L.


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