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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GAIL

Reviewed: Feb. 28, 2012

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

Was this review helpful? [ YES ]
1 user 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).

Was this review helpful? [ YES ]
3 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.

Was this review helpful? [ YES ]
1 user found this review helpful

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.

Was this review helpful? [ YES ]
4 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.

Was this review helpful? [ YES ]
1 user found this review helpful

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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 21, 2008

We loved this. Great basic stir fry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Erin

Cooking Level: Expert

Reviewed: Jul. 14, 2007

My DH made this for dinner the other night and it was really good - but even better the next day. We cut the recipe in half, but used all the garlic, more fresh ginger than called for (probably 1 tsp or so) and only 1/4 cup of corn syrup (glad we did, or it would have been waaaay too sweet). The end result was tasty and healthy; we probably will turn to this recipe in future if we're looking for a chicken stir fry.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

kelcampbell

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Jun. 14, 2007

delicious! I was looking for a recipe to use up the 1/2 jar of plum sauce in the fridge and this was it. Halved the recipie and was enough for our family of 4, plus a lunch for my husband to take to work the next day. Thank you for sharing.

Was this review helpful? [ YES ]
3 users found this review helpful