Reviewed: Feb. 22, 2013

Easy and good! Only used 3 T cornstarch, no oil or corn syrup, subbed sugar snap peas for snow peas, and used 5 stalks celery and three small bell peppers instead of mushrooms as that's what I had on hand and needed to use up. There was plenty of sauce for all of it and it was plenty sweet without the corn syrup.

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Reviewer:

cookinMLF

Reviewed: Jul. 31, 2012

mmmmmm Yummy flavours. I admit I did add a bit more ginger then called for, omitted the syrup and added a few chili peppers. Turned out great !!!

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5 users found this review helpful

Reviewer:

Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Jun. 8, 2012

Added shredded carrots, shallots, and onions. Did not add corn syrup or bouillon. Definitely would have been too sweet with the corn syrup. Added some Sri Racha sauce to the plum sauce. Added salt, pepper, red pepper flakes, and garlic powder to the flour I used (rather than corn starch) to the chicken coating.

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Reviewer:

oldlikejoel

Reviewed: Apr. 17, 2012

I really enjoy Asian cooking and thought I would give this one a try. I bought all of the ingredients, which weren't inexpensive. I also consider myself a good cook. I did not care for this at all! It was sooo sweet. If you are looking for something that tastes like in the restaurant, skip this one. I would omit all of the corn syrup. I may try it again without the sweetener!

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Reviewer:

GAIL

Reviewed: Feb. 28, 2012

It just tasted like sweet and sour chicken. I didn't taste the plum or the ginger.

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2 users found this review helpful

Reviewer:

anclife

Reviewed: Sep. 7, 2010

I love the flavor of this but made some adjustments: * NO corn syrup, * no chicken bouillon, * no corn starch. I made this plum sauce: Spicy-Plum-Sauce and sweetened it with about 1/4 teaspoon of stevia. It is PLENTY sweet without the corn syrup, and much healthier. My husband loves this on his HCG diet (minus the rice and oil).

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4 users found this review helpful

Reviewer:

monikakey

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Reviewed: Oct. 22, 2009

I enjoyed this recipe. I did modify the recipe as using the corn syrup would definitely make it too sweet. I omitted the corn syrup and threw in (in addition to the mushrooms and snow peas) some chopped carrots and a red bell pepper. The flavor is nice but it doesn't blow my mind. I had a lot of sauce left over.

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Reviewer:

Gwen on the West Coast

Reviewed: Aug. 27, 2009

This had great flavours. The ginger and and plum sauce really work well together. All I did different was I added carrots and water chestnuts. I think next time I will try using flour instead of corn starch on the chicken, it made it a bit thicker/sticky while cooking. I also added fresh garlic and green onions while cooking the chicken.

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6 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Apr. 6, 2009

Good. Didnt feel like I wanted to die afterwords.

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Reviewer:

Caroline

Reviewed: Jun. 25, 2008

The only changes I made were to use brown sugar instead of corn syrup, and I ended up having to add some water to thin out the sauce as it was too sticky and glutinous. I made this with a mushroom medley pack which included oyster, chestnut, crimini and white button mushrooms. It could do with a little kick of something spicy, but otherwise, this was decent. Thank you!

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9 users found this review helpful