I was wondering how this recipe would come out if beef was substituted with chicken, since my family decided to cut down on red meat. Here are my modifications: take 3 large chicken breasts (4 pounds), separate in half, and slice each across in 1/2-inch thick pieces. Then marinate as described, but use low-salt soy sauce and double all amounts.
Stir-fry green onions (add fresh rosemary), as in original recipe, set aside. Cook half of chicken and sauce, then the other half; keep adding more sherry in the process as the sauce becomes thicker. If you like spicy taste, keep chili peppers in; if you like it milder, take them out of sauce before cooking and dispose.
Combine all together with cooked onions and heat through.
Comes out very nice, sauce is thick and flavorful. I guess, garlic and ginger would increase taste, like suggested by other users. Takes some time to prepare, but the taste is rewarding, costs less than the beef recipe, and final amount is enouch to feed large (and picky) family. Definitely will make again, and will try to modify further.
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I was wondering how this recipe would come out if beef was substituted with chicken, since my...