The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 9, 2009
We'll be using this recipe often- very, very tasty. Next time, I won't pre-cook the broccoli though. Thanks for the recipe.
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Cooking Level: Intermediate

Living In: Kanata, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 29, 2009
This was excellent and we will make it again. We only changed one thing, we doubled the chicken broth.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 23, 2009
This was easy enough and tasty. I would prefer more sauce to my stir-fry so maybe increasing the sauce ingredients would improve my rating. I added red pepper and carrots because I wanted a variety of veggies.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 31, 2009
This wasn't bad at all thanks for the recipe :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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Reviewed: Mar. 6, 2009
This was a little spicy for my taste, but my boyfriend LOVED it. It did have a great flavor before I was overwhelmed by spice. The minor alterations I made were to coat the chicken in cornstarch before frying, triple the sauce (except for the salt, I only put in 1/2 the recommended salt) I also only doubled (rather then triple) the chicken stock, I added 1 cup of peas and al dente angel hair pasta as well. I wanted to make sure everything was nicely coated, the sauce ratio was perfect that way. I also used sesame oil to cook the chicken in, I could be fooling myself, but I think it gives it a more authentic flavor. It turned out great, next time I'll use less crushed red pepper. But other then that the recipe is a good one.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 3, 2009
We enjoyed this recipe and really did not change a thing (we like spicy food). As others suggested, I doubled the sauce portion.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 25, 2009
Very easy and very quick to prepare which is always a bonus on a weeknight. I made 2 slight changes. I used jarred chopped ginger instead of ground and upped the chicken stock to half a cup. This will definitely get a repeat performance. Many Thanks.
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KEZ
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Home Town: St Austell, Cornwall, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 2, 2009
Used Beef instead of chicken, and celery instead of broccoli. I am not a broccoli fan. Sauce seemed a little spicy for me so I substituted a powdered peanut sauce mix from the grocery store. Yum. Added onions, water chestnuts, and bamboo shoots to give it a kick! Left out the ginger, chili, broth, hoisin and garlic, since the powdered sauce already had a lot of those items in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 22, 2009
We love this recipe, the first time I made it I followed the recipe exactly and it was great. We do like spicy food so since then I have been using a heaping TBSP of Hosin Sauce and a heaping TBSP of Chili Paste. Thanks for the recipe
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 13, 2009
I followed the suggestions of others and doubled the sauce, but it still did not yield much. I would suggest tripling if you want enough to cover the stir fry and rice. The dish was spicier than expected, even though I cut down on the chili paste. I used fresh broccoli and added water chestnuts and baby corn.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 8, 2009
5 stars for a great base recipe. I did change things up a bit and I think it made it better the 2nd time I made it. I sliced up 2 chicken breasts, cooked with the garlic. Then added 1/4 cup of hoison sauce, 1/4 cup of chili paste, and 1/4 cup of soy sauce. After adding a double dose of all dry spices, I added a bag of frozen stir fry veggies. I served this over white rice and had enough for 4 good sized servings.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 1, 2009
First off, I love this recipe. I made it with 1 lb. boneless beef steak (don't know what cut) and doubled the recipe otherwise. I did make a few changes though; here's what I did. For veggies used 2 pkgs. frozen broccoli, carrots and cauliflower cooked in the micro. Sliced steak into thin strips, placed in large Ziploc bag with 1/4 cup cornstarch and shook to coat then cooked in the oil in a large skillet with the garlic and green onions. I did 4 times the original recipe amount of sauce ingredients. Omitted crushed red pepper flakes, salt, black pepper, second listing of 8 garlic cloves. Used 1 tsp. chili sauce with garlic for the chili paste and it was still spicy enough. Finally I used beef for chicken stock. The sauce (even though I doubled the amount) looked a little thin but turned out perfectly. Next time steak's on sale I'll be making this dish:) Thanks for posting.
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Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA
Living In: Alabaster, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 26, 2008
Yum and easy. Sauce was good and only change I made was to substitue 1T chili powder for the paste. The sauce was enough to lightly coat the chicken and veggies. For veggies I used snow peas and red pepper which made for a colourful dish. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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Reviewed: Dec. 12, 2008
This is a good recipe, but it definitely needs tweaking with personal preferences. My husband and I LOVE hot food; however, I think a tablespoon of chile paste is a bit too much. I would suggest starting with a tsp and going up from there. For us, I think 2 tsp should do it. It's also a bit confusing to say 2 chicken breast halves since those vary in sizes. I used a pound of chicken breast. I also added diced carrot, baby bella mushrooms, and baby corn. It was delicious served over brown rice. I'll definitely make this again.
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Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 12, 2008
I used this as a guide and kind of made up my recipe as I went along. Used Stir Fry sauce instead of Soy sauce and Hoisin sauce. Added 2 small packages of fresh whole small mushrooms and some pre-sliced matchstick carrots. Used red pepper flakes and chile powder instead of the paste and added some teriyaki sauce as well. Served it over Minute Boil in a Bag rice. It was fantastic! Way better than take-out!
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Cooking Level: Intermediate

Home Town: Acme, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 2, 2008
I left out the green onion because I did not have it. I will make this again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 15, 2008
Perfect. I didn't change a thing. Thank you Amanda.
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Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 10, 2008
Very nice - Hoisin lends a great flavor!
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Ron
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 9, 2008
Very good! A bit spicy, next time I will cut the chile paste in half. Thank you for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 17, 2008
Really like it. Used broccoli & carrots,made twice the amount of sauce, but didn't add the hoisin sauce to it. I will make this again because it was so easy to do versitile, and taste good.
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Cooking Level: Intermediate

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