This was incredible! Just as good as any I have had at the Asian restaurants and better than most and best of all it came right from my own kitchen! I used freeze dried chives a couple of T, a tablespoon full of crushed red pepper, rice vinegar, and some hot oil to saute the onion/pepper in. I had to add quite a bit of water as this thickened and thickened and kept thickening, I think I added at least a good two cups of water as I went and it still thickened after it started to cool. I had trouble with the cornstarch "batter" as it was a soupy mess, (I only had 3/4 c of cornstarch) I didn't bother to try to add oil to separate the pieces, I just fished them out and put them in the frying pan. This was hard to stir with the chicken in the pan and the sauce thickening and starting to get gloppy, next time I'll try finishing the sauce then adding the chicken. I used 6 small/med chicken boneless breasts for this cut into strips, *tenders would have worked great* there was more than enough sauce! Awesome meal, Thanks so much, Shaun! Best when fresh, this did not reheat well. Flavor was still good, but the sauce didn't reheat well at all, was just globs after refrigeration.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?