Reviewed: Jul. 20, 2009

I followed the recipe exactly. The chicken was WAY TOO SPICY for us, but we still liked it. I will only add 1 Tbsp. of hot sauce next time. Served over brown rice with a side of steamed broccoli - yum!

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AmyD

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

Loved it...great as is.

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deedee2ks

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Reviewed: Jul. 17, 2009

Good recipe. Great quick dinner.

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ricemama

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Reviewed: Jul. 14, 2009

not too sticky! but sweet and spicy for sure!

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tealottalou

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Reviewed: Jul. 13, 2009

Great Taste! Flour coated chicken before searing and got the sticky, the sweet & the spicy!

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Jenn P.

Cooking Level: Beginning

Living In: Key West, Florida, USA

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Reviewed: Jul. 2, 2009

LOVED IT!!!!!! Will be a regular for sure! I used low sodium soy sauce and only 1 tsp. of Sriracha hot sauce since my husband can't tolerate much spice. I also coated the chicken in flour and then seared til brown before adding the sauce. Next time I will add zucchini and cashews or peanuts to make it like kung pao chicken, only BETTER!

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Kerri

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Jun. 30, 2009

i liked this but it was too simple it needed brocoli and veg with it i added brocoli and i loved it!

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alejandra

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Reviewed: Jun. 30, 2009

I like the basic idea of this recipe but I've been playing around with it to fit the tastes of the people around my table. I lightly flour and saute the chicken. I combine the sauce and simmer it to thicken before stirring it in the chicken. It will thicken more when it combines with the flour on the chicken, getting the recipe to the sticky texture I love. I agree with others that Rooster sauce is a must but everyone around here disagrees on how much so I try to find a happy medium. Also to make it a meal, I roast or grill some red bell peppers and onion and leave them crisp-tender, stirring them in at the end. If I have them on hand, I toast sesame seeds and toss them in as well. I only cook Jasmine rice and think it's aroma and flavor works great with the spicy chicken. Yes, this is easy. Works well with boneless thighs or breasts.

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yogadea

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Reviewed: Jun. 29, 2009

a little salty but a quick and easy chicken dish

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BarbaraK

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Reviewed: Jun. 28, 2009

Fantastic recipe! I coated the chicken with cornstarch (as someone else had suggested) and sauted in seasame seed oil. Threw in some steamed brocolli and topped with raw peanuts as a garnish. YUM!

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Kristin22

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Reviewed: Jun. 26, 2009

I really enjoyed this dish and plan to make it again. It can be eaten with rice or sliced and added to pita bread or over a salad.

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Rdonlin

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Reviewed: Jun. 25, 2009

That was great. It does taste like you bought it from a resteraunt. The only thing i did differently was to pound the chicken breast flat before i cut it into pieces. You get more chicken for your buck.

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Ady J

Home Town: Silver Spring, Maryland, USA

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Reviewed: Jun. 24, 2009

This recipe is very easy to put together, and tastes like I got it from a Chinese restaurant! The one change I made was: instead of just browning the chicken, I used a cornstarch/salt/pepper/chili powder mixture and coated the chicken with that. I heated about 1-2 Tbsp of oil and fried the chicken in there, before adding the sauce mixture. Frying with cornstarch instead of flour gives the chicken that authentic Chinese taste (A trick I learned from the Food Network). When the chicken and sauce were combined, and sauce thickened, I added sesame seeds for that authentic look. I also chopped some green onions as a garnish after plating. Thanks for a great recipe, Kate!

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Zahra's Kitchen

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Didn't use ginger. It was a little too salty so next time I will use low sodium soy sauce.

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mommayoung

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Reviewed: Jun. 22, 2009

Great quick and easy recipe!

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Kelli

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 18, 2009

Family liked this one, it is a keeper

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WarTater

Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

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Reviewed: Jun. 18, 2009

very good! I didn't add as much hot sauce as I should have, so it was more sweet than spicy. Next time I will be sure to add more. I did flour the chicken and the consistancy came out perfet.

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kelly1097

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Reviewed: Jun. 17, 2009

This was sooo easy and tasted just like panda express at the mall or something. YUM! Becareful not to add too much soy sauce and remember you can always stick your finger in the sauce just to make sure you're not missing anything. Oh, next time I will try batter dipping frying the bite size pieces before the drizzle for that crunchy texture.

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klh

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Reviewed: Jun. 14, 2009

Surprisingly good! I followed the recipe and followed the advice to dredge the chicken in flour also...Used Franks Red Hot Sauce. Great flavor and just the right amount of heat..Thanks for a great change of pace!

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