Reviewed: Dec. 11, 2011

This was okay, but needed something extra. I substituted baby carrots for snow peas, and canned button mushrooms for the portobellos. I love ginger and was hoping for something with a little more flavor.

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Reviewer:

lmm897

Reviewed: Dec. 26, 2010

Overall my family was impressed with this recipe. It was quick and simple to fix and there weren't any leftovers. I would, however, make just a couple of minor changes next time. First, I would double the ginger, there just wasn't a strong enough ginger flavor. Second, I would halve the parsley, just a bit overpowering. Also, I prefer to use Jasmine rice as opposed to brown, but that's just my preference.

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Reviewer:

nitelightboy

Cooking Level: Expert

Living In: Bluffton, Indiana, USA

Reviewed: Jul. 22, 2009

I thought your recipe tasted very good and I'm a ginger lover. Thanks for this recipe.

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Reviewer:

Linda Grein

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Sep. 27, 2007

This recipe did not wow me like I hoped it would. I even added asian seasoning to the chicken, garlic with the mushrooms, and red pepper flakes to the milk mixture and my husband thought it was too bland. I might try it again, because I think it is an interesting recipe.

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