Reviewed: Oct. 26, 2009

Great flavor! I changed the veggies to suit what I had in the fridge, but the main portions of the meal are what matters. This is a great garlic sauce for asian food. Well done!

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sirmz

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Reviewed: Oct. 14, 2009

The best receipe I have ever cooked.

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DOODZ

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Reviewed: Oct. 9, 2009

This recipe came out very good. I added 2 carrots and 1 celery and used only 1/2 an onion because I was cooking for kids. It still came out good and very tasty.

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Stacy Patterson

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Oct. 9, 2009

Pretty tasty. Just be sure not to overcook the veggies as they will become mushy.

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JESSICAMARIKO

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Reviewed: Sep. 19, 2009

If I could give this 10 stars I would. I doubled the sauce sauce...and added little bit of Honey Teriyake sauce to the chic broth. FABULOUS!!! Thanks Teresa for posting!

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Janet

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Reviewed: Aug. 26, 2009

Easy, Tasty, Versatile --- I added this to my family's weekly routine, along with tacos, fried chicken, etc. It's alot of vegetables, and very savory. I usually serve the stir-fry over some pre-cooked noodles (Blue Dragon) instead of rice. It's also a very versatile recipie. We added more veg, keeping the same chicken, to feed more people (baby corn, broccoli, carrots). --- -the sauce, make sure you use the corn starch, and it'll thicken the sauce for a good coating.

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TrapY

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Reviewed: Aug. 10, 2009

This was excellent. It has a great garlic taste that's surpisingly not overpowering. I think the sugar in the sauce helps that. I added a few extra veggies, like mushrooms and carrots, and served it over rice. My sauce did come out rather soupy, so next time I'll forgo the broth you put in the pan and just use the sauce as is. Used brown sugar splenda in the sauce, since we're watching our sugar intake around here. Couldn't tell the difference. Excellent stir-fry!

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Jul. 27, 2009

Good stirfry, just changed up the veggies according to what I had on hand.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Jul. 7, 2009

no cabbage, added brocolli

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Sarah Petersen

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Reviewed: Jun. 1, 2009

I doubled the recipe and added 7 minced Thai peppers. I used carrots and broccoli because that is what I had around. I reduced the sugar just a tad and added one Tablespoon of fish sauce to the corn starch mixture. It was excelent resturant quality.

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Bud W

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Apr. 13, 2009

Outstanding, though I added Mushrooms and could use half the sugar, But otherwise OUTSTANDING

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jdbassin

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Reviewed: Mar. 31, 2009

Excellent tasting. I added even more garlic (since I'm a total fan) along with some extra ginger. Neighbors loved it as well and wanted the recipe. :)

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exona

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Reviewed: Mar. 6, 2009

Wow, what an easy, beautiful, tasty meal. This has now become a family favorite. The only thing that I changed with this recipe is I double up on the sauce. I sent this recipe in an email recipe swap and the lady sent me a thank you telling me how wonderful it was. I told her where I found the recipe...so thanks soooo much for sharing!!!

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LALEECE

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Reviewed: Mar. 1, 2009

Great recipe! Added bamboo shoots, water chestnuts and straw mushrooms. Left out the cabbage, but only because others didn't want it. Finished dish looks exactly like the photo uploaded.

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John

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Reviewed: Feb. 22, 2009

This was fantastic! It is a replacement for our take out around the corner. You stoll their buiness ;) Thanks for this recipe!

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yenny58

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Reviewed: Feb. 21, 2009

i loved this recipe!! i did reduce the amount of sugar as others suggested. also, i stir-fried the chicken for about 3 minutes each side, then cooked in an oven-safe pan at 300 degrees for 10 minutes. after removing from the oven, i added peppers and covered for another 6-7 minutes. then added the liquid, slow simmered, and finally added my steamed sugar snap peas and carrots. my super picky boyfriend gave me a HUGE TWO thumbs up!!! That means this recipe rocked!

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gina Crincoli

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Reviewed: Feb. 16, 2009

I made this twice using whatever veggies I had around. The first time I did the sauce as outlined and found it a little plain for my taste so the next time I added red pepper flakes, extra garlic and 1/2 a jalapeno. It was fabulous and better than what you get in a chinese restaurant! Definitely a regular dinner from now on!

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cbunde20

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Reviewed: Jan. 24, 2009

Great recipe! Used broccoli, carrots, green peppers, and bean sprouts for the veggies. I then topped this over some Japanese style noodles. Yumm!! Is definitely a keeper, even the kids liked it!

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Bakn4thekids

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Reviewed: Oct. 10, 2008

Great recipe! It was a little sweet from the sugar so I used double the soy sauce and tons of garlic and it turned out great! I also used brown rice instead of white to make it a little more healthy.

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Amanda

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Reviewed: Sep. 8, 2008

I thought that this was delicious! It was easy to make too! Tasted like the garlic chicken I get at my fav chinese take out place- only better!I omitted the cabbage and green onions (didn't have these on hand) and used broccoli and carrots, snow peas, 1 onion and red bell pepper. I thought that it was a perfect amount of garlic and ginger, but my young kids did think it was a bit too spicy, so next time I'll use a little less. I'll definately make this again!

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