Reviewed: Apr. 28, 2009

This was good, but I do think it needed more sauce and some more veggies other than the mushrooms and onions.. maybe water chestnuts and carrots? Anyway.. I also didn't add the full amoutnof peppers because I thought it would be too hot. Next time I'll add more.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Mar. 29, 2009

This recipe is really too spicy for me, but it still is a good and tasty stir fry! I had to order the chili oil off of the internet, because my local grocery store does not sell it. I used Serrano chile peppers for the hot chile peppers, and served it over Basmati rice.

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KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 29, 2009

amazing! I used sweet thair chilli sauce and less oyster sauce- tasted very authentic to me!

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MPOTENZA

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Reviewed: Mar. 18, 2009

Excellent dish! Loved it!

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Celly Belly

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Mar. 16, 2009

I followed the recipe exactly. It was ok to me. Almost bland. Everyone else liked it a lot but I'm not sure I'll make it again. Nothing personal. It just wasn't "me" if that makes any sense. Thanks anyway.

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Mar. 11, 2009

I can't begin to say how great this recipe is but I'm going to try. I was attempting to reproduce my favorite recipe from my favorite Thai restaurant, and I think I've come close. I have made this twice in the last week. The first time I didn't make it very spicy and it had a wonderful sweet flavor. The second made my lips catch fire! It was great both times. Both times I did the following: I do not have chili oil, so I used 1 T sesame and 1 T olive oil. A heaping tablespoon of minced garlic and skipped the garlic salt. Definitely less than 1 tsp fresh black pepper (I get bored of grinding). Did 3 T Vegetarian Mushroom Oyster Oil and 2 T Hoisin Sauce. I also added a red bell pepper with the mushrooms/onion. And I love basil so I did about 3/4 cup coarsely chopped basil leaves. For the heat - the first time I added 1.5 tsps of a red pepper mix that I picked up from the above mentioned Thai restaurant. The 2nd time I used the same amount of the red pepper mix but threw in a VERY HOT large red pepper, finely chopped. My lips are still on fire and I want more. Thanks!

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Mar. 10, 2009

Delicious!!! Will be on my list of favourites. Didn't have oyster sauce so used dark soy sauce instead. Everybody loved it!!

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Jools

Cooking Level: Intermediate

Living In: Southampton, Hampshire, England, U.K.

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Reviewed: Mar. 6, 2009

The oyster sauce was overpowering.

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Tanya

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Reviewed: Feb. 25, 2009

i really enjoyed this dish. wish i made more sauce. i could just eat the sauce with rice. i did not use garlic salt just garlic powder and it was fine.

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kdoan82

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Reviewed: Feb. 20, 2009

I didn't use the garlic salt as per one reviewer and this came out sooo good. We had it with Spinach and Buttermilk soup from this site. I will definitly make this again.

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Marilyn Hammond

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Spicy and delicious...I used carribean hot peppers and it had a really nice, spicy flavor and was easy to prepare...did I mention it was spicy?!? Since my boyfriend and I like to set our mouths on fire at least 3 times a week, this one is a definite keeper!

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IrishEyes

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2009

I'm sorry, but this was just plain not to our taste. I don't know what caused me to dislike it so much, but I won't be fixing it again. Sorry

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KIEN131

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Reviewed: Jan. 19, 2009

This dish was delicious! We served it for 5 people and the only alteration we made was adding 2 teaspoons of fish sauce and about 4-5 teaspoons of soy sauce in place of the oyster sauce. WARNING: We used habanero peppers (3 red ones). They added a tasty kick to the dish, but my finger tips were on fire! For those that have never experienced a similiar feeling, I will liken it to dipping your fingers into a boiling volcano. We tried vinegar, rubbing alcohol, and the only relief came from soaking my finger tips in a tub of cold sour cream. Upon removing my fingers, the horrific fire-like sensation lasted until the sleep aid kicked in-seriously. All fingers were fine the next morning. I will NEVER make the mistake of touching those again!

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Ash

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 16, 2009

We loved this recipe, however we did make some adjustments. I added maybe one of the hot peppers rather than three. It was hot enough for me, I don't think I could have eaten it if I had added all three. I also added a little less than 5 tablespoons of oyster sauce because it is so strong.

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nikkimanda

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Reviewed: Jan. 6, 2009

This recipe is awesome! I made it exactly as stated and had seconds...which is something that I never usually do. I love this in the Thai restaurant but this is so good that it can more than meet any cravings I will have for this in the future.

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Julore

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Reviewed: Dec. 31, 2008

Fantastic! Just what I was looking for. I used chili oil as instructed and 1-1/2 tsp crushed red pepper flakes, slightly precooked fresh green beans, sliced red bell pepper, and large chunks of celery. I, too, am a vegetarian and so used 3 tbsp Bragg's Liquid Amino instead of oyster sauce and 2 tbsp water. Instead of chicken I coated and fried 1/2" slices of extra firm tofu in a seperate pan. Served with Jasmine rice. It didn't make enough leftovers for two and so will adjust for that next time I make this—which will be very soon! Thanks so much, and happy new year!

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Bevnap

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Reviewed: Dec. 29, 2008

This was delicious. Even my father, who highly prefers traditional Punjabi cuisine, enjoyed this chicken and had seconds. Note: I had to add a few tablespoons of water towards the end, as the chicken was not fully cooked and was beginning to stick to the pan. Also added a pinch more salt and cilantro for extra flavor. Marinating over night helped too. So easy! A definite keeper :) Thank you for this recipe.

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Rima

Cooking Level: Beginning

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Reviewed: Dec. 22, 2008

Pretty good, not out of this world, i.m.o. My store was out of real oyster sauce, so I had to use "oyster-flavored sauce." Following other reviewers I used 3 T. and that was plenty.

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Christy

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 8, 2008

Excellent dish. Added chopped cilantro (about a 1/4 cup) and the lime juice from 1/4 wedge of lime. Didn't have peppers so I added a little dried red pepper flakes and used dried basil instead of fresh. ONE WORD OF CAUTION - if you arent used to using the hot chili oil when you add the chicken it may atomize and/or smoke a bit in the kitchen and cause some breathing irritation. I made this in the fire station and cleared the kitchen with everyone coughing. Our ventilation fan does not keep up with the smoke/vapor production.

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JC

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Nov. 12, 2008

Wonderful and fast for a week night dinner. I used chicken thighs and added chili sauce. The second time I made it, I added fresh asparagus for a complete meal. This has become one of my favorites.

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Linda

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Charleston, South Carolina, USA

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