Reviewed: Aug. 15, 2007

Excellent flavor! I used white onions in place of all the onions in the recipe and string beans instead of snap peas and it was wonderful! I also used low sodium soy sauce. I would definitely make this again.

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Jessie

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Reviewed: Aug. 2, 2007

This was a delicious dish. my family loved it. I used broccoli instead fo peas and cabbage. The brocolli absorbed the flavors nicely.

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robrmsy2

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2007

This was absolutely delicious! I did increase the chicken to a pound and a half (just because my husband would rather see more meat than vegetables on his plate) and cut the onions to 1 instead of 2. The sauce was delicious and the fresh ginger really came through, but not overly so. I didn't double the sauce as others had suggested, but I think I might next time, since we prefer more sauce in our dishes rather than less. I'm not sure why this recipe doesn't have 5 stars...I'd give it more if I could!

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Jun. 26, 2007

This is so yummy. I doubled the sauce and used the veggies that I wanted rather than what was written, but it couldn't have been better. My hubby loved it and he is pickier than the kids. I think next time I am going to try throwing all of the ingredients in a crockpot and letting it cook for a few hours. This is easy to make, but a crockpot is even easier when you've got three toddlers.

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jonesin2eatwell

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jun. 25, 2007

A bit different than my normal stirfry and used the stuff I had on hand. The taste was not as flavorful. Maybe marinating the chicken in soy or teryaki sauce would help increase the flavor.

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Carolina Chick

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

Living In: Louisville, Kentucky, USA

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Reviewed: May 22, 2007

Great flavor! I will be making this often.

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Mye

Cooking Level: Beginning

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Reviewed: Apr. 22, 2007

My fiance and I both loved it! We kept pretty much to the recipe but added water chestnuts and used splenda instead of sugar and the whole thing came out great! We really recommend it!

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trantjd

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Reviewed: Apr. 10, 2007

The sauce in this recipe is perfect the way it is, but I preferred to use brown sugar for a more earthy flavor. The combination of vegetables is very tasty. I had some asparagus that needed to be used up and tossed it into the mix. The chicken broth and garlic really enhanced the flavors. Thanks for sharing!

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MAGGIE MCGUIRE

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Reviewed: Mar. 14, 2007

I made this just as it is. It's very good but just like the others stated it does not make enough sauce. Other than that, I love how simple and easy this recipe is...I can do so many variations with this. Thanks

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LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 2, 2007

I tripled the sauce and added hoisin sauce and honey in lieu of the sugar. I marinated the chicken in the sauce for two hours which really helped flavor the meat. Threw in a few more seasonings and served this over Ramen noodles. Good recipe Teresa and thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 22, 2007

Good--I doubled the sauce like someone else suggested. I would use a little more chicken just because I like more protein. Thanks for the recipe!

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CCHIP

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Reviewed: Feb. 21, 2007

So easy & fast! I loved the extra garlic. I added some red pepper flake to raise the heat a touch. I also added celery and green bell pepper for even more veggies. Served over steamed white rice. Hubby had 2 big helpings!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 31, 2007

This was really good! I added more garlic and cashews. The veggies really need watching though - I trusted the times in the recipe and my vegetables were little soft for my taste. Will do this again!

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CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

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Reviewed: Jan. 24, 2007

My husband and I really liked it. My 3 & 4 year old did not. I substituted bok choy for onion. Other than that I followed the recipe exactly as it is written.

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COOKINFORGUYS

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Reviewed: Jan. 5, 2007

I made this for some friends with help from a special friend of mine. It turned out delicious. I used a few more cloves than the recipe called for and doubled it because of the amount of people. I would definitely cook this again.

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Luke the Great

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Reviewed: Nov. 15, 2006

I really enjoyed this recipe. Next time I'll add cashews as suggested. Does anyone had any suggestions on not burning the first 2 cloves of garlic? With the peanut oil so hot, I'm not sure have you couldn't burn it.

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chopping_broccoli

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Roslindale, Massachusetts, USA

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Reviewed: Oct. 18, 2006

I love this recipe. I think the key is the fresh ginger and peanut oil. Works great with frozen veggies, too, if you don't have fresh.

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quickcooker

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 22, 2006

Good base recipe

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jeremyswoods

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Reviewed: Sep. 11, 2006

My family really enjoyed this. The sauce came out with a perfect consistency-- not soupy at all. I didn't have peas so I substituted broccoli-- it was great. I intend to make it again and add some extra soya sauce and ginger (the sauce could use a bit more kick), and probably some extra veggies because I prefer a higher ratio of vegetables to chicken.

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Kayla55

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 10, 2006

This recipe is more soupy and bland than I had expected. It's not real stir-fry, but it's a good start for people who like to tone down their Chinese food. I'm actually Chinese, and this tastes nothing like the stir-fry my Mom used to make or anything that is served in good Chinese restaurants. Not that the recipe isn't good, just not what I expected for stir-fry. Very easy to make though.

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