Reviewed: May 4, 2012

Very good flavor and easy to make.

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Reviewer:

Ursula

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Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Bedford Heights, Ohio, USA

Reviewed: Mar. 7, 2012

1st time I made this style of food. It was great! I substituted shrimp for chicken. Only thing was my sauce was too runny. Should have added more cornstarch. Otherwise yummy!

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Reviewer:

rflint82

Reviewed: Oct. 5, 2011

My family and I really enjoyed this! I used bok choy, water chestnuts, broccoli and matchstick carrots. I doubled the sauce ingredients, added more garlic than called for, omitted the white wine (didn't want to open a bottle for just 1 tsp) and replaced it with about 1 Tbsp of soy sauce. The end result was really delicious - we will make it again for sure.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Jul. 31, 2011

This is soo good! Its light and fresh and quick. Nice when you really don't want to spend a lot of time in the kitchen. throw some rice in the rice cooker and you have a meal!!

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Reviewer:

Cook and a half

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jul. 19, 2011

Mmmm....good. The sauce was a little plain, though. I'd use soya sauce next time instead of sherry and also maybe make a bit more of the sauce. This recipe is nice because if you don't like one item you can change it for another and the recipe is still great.

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Reviewer:

windlecm

Cooking Level: Expert

Living In: Nanaimo, British Columbia, Canada

Reviewed: Jun. 19, 2011

This is becoming one of my go to chicken recipes. I sub bamboo shoots for the water chestnuts, but either is fine. I also sub broccoli for bok choy, because that's what I'm used to. Delicious!

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Cooking Level: Intermediate

Reviewed: Jun. 4, 2011

Pretty good... did not produce as much sauce as I would have liked. Plus, I used canned mushrooms, which gave it more of a mushy texture.

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Reviewer:

jskoluder

Reviewed: May 10, 2011

Delicious!

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Reviewer:

AMIEECH

Reviewed: Mar. 1, 2011

Delicious! I made it exactly as it was written, but I wish I would have made some rice to eat with it. This is going to be a regular at our house :)

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Reviewer:

CHELSEAK3

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: Riverton, Utah, USA

Reviewed: Feb. 6, 2011

I did not enjoy this. I had really high hopes as the list of ingredients looked wonderful. The only thing I changed was the veggies. I used carrots and left out bok choy and waterchestnuts. This had absolutely no flavor. I even reread the recipe to make sure I hadnt missed anything. Not sure what went wrong. When I first read the reviews I thought the people who said this had no taste must not have ever had Moo Goo Gai Pan because it is a very mild tasting dish but this is tasteless. oh well! ill keep looking.

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