Reviewed: Oct. 1, 2007

This reciep is good for a quick and simple to make dinner. This turned out great. YUM YUM :-)

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Reviewed: Oct. 3, 2007

This dish was very easy to make and it tasted wonderful. The flavors came together really well. I paired it with jasmine rice and an oriental veggie blend. My husband enjoyed it as well. It's one of our new favorite dishes.

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Shelli S.

Cooking Level: Expert

Home Town: Chinook, Montana, USA

Living In: Havre, Montana, USA

Reviewed: Oct. 5, 2007

fantastic...quick,easy,and so tasty, best that I have ever served or eaten in a restaurant!

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liz

Cooking Level: Expert

Living In: Sarnia, Ontario, Canada

Reviewed: Oct. 10, 2007

A quick, simple and delicious meal. The flavors of the ingredients really blend well together. Though the dish has a little bit of a kick to it, I could stand it slightly more spicy, so I may add a little extra hot sauce next time (I used Frank's Buffalo Wing sauce). Also, I used ground ginger instead of fresh ginger root, which I'm sure would have made the dish even better. As a previous reviewer said, there will be entirely too much sauce if you double the recipe, however, if you're the kind of person who enjoys a little extra sauce, you may want to make another half a serving, which also goes great over rice.

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Ryan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

Reviewed: Oct. 17, 2007

This was GREAT!!! I made it last night and my fiancee & I both loved it. I used ground ginger instead of the root, and used 3 Tbs. of hot sauce. Also, I used whole chicken breasts that I pre-grilled in my George Foreman then finished cooking in the sauce. I served it with teriyaki noodles and sugar snap peas and it was like something you'd order at an expensive restaurant. Will definitely be making this often and passing the recipe around.

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Gretchin

Cooking Level: Professional

Living In: Stow, Ohio, USA

Reviewed: Oct. 19, 2007

Excellent!! One of the best things about this recipe is that I typically have all the ingredients on hand, so it's a great go-to recipe when I have to put dinner together at the last minute. I substituted ground ginger and a few drops of chili oil and it was plenty spicy without being over the top (we have a toddler at the table, so it can't be TOO spicy). While the chicken was simmering, I put together a Chinese Napa Cabbage Salad and the sauce had thickened perfectly by the time I finished the salad.

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Diedra

Reviewed: Nov. 1, 2007

Zippy and different. The first time I made it I did add some cornstarch because the sauce wasn't thickening on its own. But the second time I made it the sauce thickened just fine without the cornstarch. This sauce also works great with pork. Oh, and I used reduced sodium soy sauce. Update: added some grated orange peel for a little different flavor this time, and it was fabulous! 2nd update: I have made this many times now and have yet to figure out why sometime the sauce thickens up just fine, in close to the amount of time stated, but other times it won't thicken on its own. I always use the same pan and burner, so it just mystifies me. I have made this with grated, chopped, and ground ginger, and have decided that grated works best. I usually double the sauce and add chopped fresh brocolli or some stir fry veggies that cooked seperately at the very end, stir just to coat and serve over rice or Thai noodles.

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LADYSLEW

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 1, 2007

Have you ever had lettuce wraps from PF Chnag's??? This is it! I had everything already in my kitchen so I made two batches of the sauce then I used about half to 'season' some ground chicken. I made it like you would taco meat then wrapped it in lettuce. It was perfect!!! This was AWESOME!!

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MrsTNM

Cooking Level: Expert

Reviewed: Nov. 4, 2007

Easy and tastes great!

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Maur220

Reviewed: Nov. 6, 2007

I absolutely loved this dish! It was like eating at my favorite Asian restaurant. The only change I will make next time is to back the hot sauce down to 1 tablespoon. I used Louisiana and found it to be too spicy and I love spicy food. I have already shared this recipe with friends. Thanks, Kate, for a super recipe.

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