Reviewed: Mar. 10, 2003

Very tasty indeed!!! I used chili paste from the Asian store, which has alot of flavor and "kick". It was just spicy enough. I replaced one of the green peppers for a red pepper, for color. Next time, and there will be a next time, I would double the sauce recipe, and add the green onion at the last minute in order to retain crispness! Thats the beauty of a recipe, you can "tweak" it to suit your own taste! Thanks for this tasty and easy recipe!

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11 users found this review helpful

Reviewer:

THIMBLE2

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wausau, Wisconsin, USA

Reviewed: Aug. 22, 2002

I did not have chili paste, but a thai chili sauce. I thought the dish was good, but needed more flavor. Also, it took a long time to prepare. Thanks for the recipe

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8 users found this review helpful

Reviewer:

JOLDEROG

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Bettendorf, Iowa, USA

Reviewed: Oct. 1, 2005

I love Szechwan, and this recipe hit the spot. It was a great candle light dinner for the husband & I. Couldn't find the chile paste, or fresh chile peppers at my local grocery. So I used chili powder. I left out the sherry. The oranges were horrible at the store, so I end up using McCormick orange peel (1/2 tablespoon) I followed everything else to a que, and it turned out great. Not watery, mildely spicy, but does take extra time, but worth it in my opinion. I served my dish with steamed rice, and a Mandarin Orange Oriental salad I made. Will be making again..

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4 users found this review helpful

Reviewer:

Shane and Di

Reviewed: Jan. 15, 2004

Absolutely delicious!

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4 users found this review helpful

Reviewer:

TOMATO/TOMAHTO

Reviewed: Sep. 18, 2003

This was good, but not near as spicy as I expected. I will add some red chilies next time, as I do with my Kung Pao chicken. Also, I added more garlic, can't have too much. I would add more chopped peppers and maybe some celery next time too.

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4 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Oct. 17, 2005

Definitley NOT spicy! Not at all! I used a red and orange pepper because I like their taste moreso than green peppers, and I left out the sherry, but those was the only changes I made. It was more onion flavored than anything. It was basic fare, and I was kind of disappointed.

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3 users found this review helpful

Reviewer:

Forbidden Fruit Cocktail

Cooking Level: Intermediate

Home Town: Prince Rupert, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Sep. 4, 2004

This was great - like most chinese dishes the preparation is a bit long - but the result was worth it. The only thing I changed was to use 2 tablespoons of chinese garlic chili sauce. Thank you submitter.

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3 users found this review helpful

Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

Reviewed: Feb. 18, 2004

I love spicy food, so this was perfect for me.

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3 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 11, 2005

This recipe was good, but not great. It definitely was not spicy (we used chili powder instead of chili paste, which may have been why it was milder than expected). The orange taste was pretty evident. I probably won't make this recipe again, but if I do, I will definitely look for some sort of hot Asian chili paste.

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2 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 10, 2004

I loved this recipe! I sauteed the Chicken breasts whole in olive oil and then shredded. The only thing I would change is the chile sauce I bought was not hot at all. Really good flavor.

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2 users found this review helpful