Reviewed: Dec. 27, 2011

We really enjoyed this. I did make a few changes to make it vegan and reduce the sodium. I substituted tempeh for chicken. I left out the broth and corn starch completely. I used low sodium soy and halved it. I used this as filling for lettuce wraps. The crisp lettuce was a nice contrast. We garnished with sriracha. Yum!

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Reviewer:

twright5

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

Reviewed: Nov. 18, 2010

Excellent - needs low Na+ chicken broth

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Reviewer:

Sharon

Reviewed: Nov. 20, 2009

I thought this was delicious. I only gave it four stars because I changed some things. I used hoisin sauce instead of soy sauce. Hoisin sauce has soy sauce in it but tastes better than soy sauce. I used half teaspoon of ginger and half teaspoon of curry powder. I did not use sesame oil or sesame seeds because I did not have them. I served this with rice and I will definitely make it again.

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Reviewer:

Melanie Barton

Reviewed: Oct. 9, 2009

I'm giving this 4 stars because we all liked it and that's including a 7 & 4 year old. I do agree that it's too salty as is though. Next time I will use low sodium soy or broth and add some garlic and red pepper flakes.

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4 users found this review helpful

Reviewer:

E&J's Mom

Cooking Level: Intermediate

Home Town: Geneva, Illinois, USA

Living In: Maple Park, Illinois, USA

Reviewed: Jan. 30, 2009

Let's start by saying that there isn't any left in my family of three. But..It's as salty as a salted salt stick from Salty the salted sailor. I think that's just way too much soy sauce mixed with the chicken broth. I was able to rescue by spooning in a couple of spoons of creme fraiche (most awesome french gunk ever) I'd use 1/4 cup soy and 1/4 cup of hoisin next time and cut in about a tablespoon of garlic powder, but I add garlic powder to everything and you should too so I can feel validated.

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26 users found this review helpful