Reviewed: Jul. 17, 2009

Kind of bland as written. Not spicy like the stuff in the restaurants. Next time, I will add more chili paste.

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kwolfe

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: Jul. 4, 2009

Pretty good. Will make again.

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katylan

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Reviewed: Jul. 1, 2009

I thought this was pretty good. However, the BF did not like it. I left out the onion, water chestnuts and peanuts. I added about a tablespoon of peanut butter while the sauce was simmering. Definitely triple the sauce. Mine got a little thick so I thined it out with more wine. I served over rice with red and yellow peppers.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Jun. 30, 2009

I am giving this a three rating because the original recipe calls for way too much corn starch. You should just use half the amount required, or less. Otherwise, the taste of the recipe was great. I tripled the ingredients because I like more sauce.

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hungryhippo

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Reviewed: Jun. 28, 2009

It was DELICIOUS, but I did make a *lot* of adjustments. First, my chili sauce was more tomato than pepper so I added a few dashes of Frank's hot sauce. I also added a sprinkling (1/8 tsp maybe) of chili powder, and I added about 1/4tsp of red pepper flakes. Instead of chicken, I used half of block of extra firm tofu cut up fairly small, half of a red pepper, and half of a yellow pepper, but sauted them with veggie oil until they were all browned. It was kinda thick, I ended up adding 1/4c water to the sauce, but that's my fault - I accidentally did 2 TB cornstarch/water mix instead of 1 TB in the sauce, my bad. Oh, also, I didn't have the hot chilis, but still great. Thank you for showing me how easy it is to cook up something super spicy!

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JulieB123

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 20, 2009

Finally! Having tried to crack the code on making decent Chinese food at home for years, this was as close as I've come so far. Even winging it - substituted sherry for the wine, didn't have the green onions or peanuts...the sauce was awesome and very restaurant like, although I needed to add some liquid toward the end to thin it a bit (would have used wine if I'd had it so I used water) this was 'The Bomb'. Next time I'll have all the ingredients and definitely add some hot chilis.

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Spizy

Cooking Level: Intermediate

Home Town: Bronxville, New York, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Jun. 15, 2009

dish was good and went down well, although it wasn't exactly what i would expect to get in an authentic chinese! for me it's always the cashew nuts that make it.

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Miranda

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Reviewed: Jun. 13, 2009

I have made this recipe many times and each time I do it a little differently. Usually only adding or subtracting the amount of dried hot red peppers (instead of the paste). I always add diced zucchini to the veggies and they seem to complement this dish quite nicely, but you have to make sure that you use smaller zucchinis as the larger ones don't taste as good and they are too full of seeds. I add extra sesame seed oil, and replace the white wine with equal parts vinegar, soy sauce, and sesame seed oil. I like this recipe because it is so customizeable, it's nice to not have to dirty up my measuring cups and spoons and this recipe allows me to do that.

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Jacob

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Reviewed: Jun. 5, 2009

Love this! Tastes better than a restaraunt! Will use again and again!

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drmstr

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Reviewed: May 26, 2009

I really enjoyed your recipe very much, me and my finance added some green, red peppers, and squash but it turned out great thanks so much!!! P.s. so easy to make cuz i'm a total beginner!

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starrlet

Cooking Level: Beginning

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Reviewed: May 25, 2009

Had a great taste but the hot chili paste was too overpowering and would be better if wasn't quite so spicy.

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Hippo_namedrhino

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Reviewed: May 23, 2009

I made this today for my moms birthday along with a few other Chinese recipes from this site and I must say it was very spicy. I figured it would be, but WOW! I couldn't find regular hot chili paste, but found a garlic chili paste. I think it needed a little more flavor as far as salt or something like that. But overall it turned out nice and smelled so good.

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LpnLab

Cooking Level: Intermediate

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Reviewed: May 23, 2009

This is a good base recipe with potential. To make it tasty and authentic, one must make alterations to the recipe.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Apr. 12, 2009

Great tasting dish. I added sliced green & red bell pepper & more garlic to mine. I also subsistuted mirin for the wine. The sweet spicy sauce was satisfying & the peanuts & chestnuts gave a great texture. I will try this one again.

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misskatie

Cooking Level: Expert

Living In: Valley Springs, California, USA

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Reviewed: Mar. 28, 2009

Great dish. I did this one by scaling down the meats and veggies to 1/3 the recipe to make 1 bigger serving, but kept the amount of marinade and sauce the same. Works really well, will try it with beef and shrimp too.

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irie

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Reviewed: Mar. 26, 2009

This recipe was really simple and tasty. Go shy on the chili paste if you're sensitive to heat - this was right at my threshold - but my husband was piling more on his plate! It's easier to add more heat at the end if you want to bump it up even more.

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SheRa

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Reviewed: Mar. 23, 2009

Wow, I was surprised how good this turned out. This recipe written alone is 4 but with some adjustments given by other reviews, easily 5 stars! I doubled all the ingredients in the sauce except for the cornstarch and I still thought it was pretty thick. I added celery, red pepper, and substituted cashews for peanuts. My boyfriend and I loved it! Enjoy!

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Jo C.

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Reviewed: Mar. 11, 2009

My family loves this. I add veggies (broccoli or asian medley)and they devour it, even my two year old. My husband asks fo rthis one regularly.

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KHWRD0703

Cooking Level: Intermediate

Home Town: Clovis, California, USA

Living In: Hazel Crest, Illinois, USA

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Reviewed: Mar. 3, 2009

this was a pretty good dish. I found it to be really spicy though, it had much more heat then restaurants do and that isn't necessarily a bad thing. I love spice food but this was so spicy that it actually kind of ruined the flavor of the dish. If you are going to make this dish i suggest either adding only 1/2 ounce chili paste or perhaps using a whole other ingredient instead. I also had to add a bit more cornstarch to thicken it up to my liking.

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DelightfulDines

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Mar. 2, 2009

Delicious! I was out of several things so I used some chopped up almonds and a little bit of peanutbutter, I was also out of chili sauce so I used a little bit of cayenne pepper and some red pepper flakes. I also quadrupled the sauce and used green peppers and onions in this recipe. Thanks!

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