The reviewer gave this recipe 4 stars. This recipe averages a 4.41 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.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KEZ
Photo by Allrecipes
Home Town: St Austell, Cornwall, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 1, 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 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
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 12, 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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

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

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

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

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Photo by sleepingKelly
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by sleepingKelly

Cooking Level: Expert

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

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Acme, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 2, 2008
I left out the green onion because I did not have it. I will make this again
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 15, 2008
Perfect. I didn't change a thing. Thank you Amanda.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by cooking42

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 10, 2008
Very nice - Hoisin lends a great flavor!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ron
Photo by Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by SML678

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 27, 2008
This was fantastic although I made some modifications. I marinated the chicken with soy sauce, omitted the red and black peppers and salt and reduced the chile paste to taste. Doubled the sauce as suggested by most reviewers and just used water instead of broth. Used a bit of cornstarch to thicken the sauce and added some fried tofu cubes and zucchini. Would probably use baby corn cuts, mushroom and carrots next time!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 5, 2008
"This is restaurant quality" - first comment from my husband. I added some brown sugar and used bok choy instead of broccoli. I also marinated the chicken for two hours. So very wonderful. Thank you!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jun. 20, 2008
REALLY good. Will make again soon...Thanks!!! It was yummy:-)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mel

Cooking Level: Intermediate

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Photo by cookinme
Reviewed: May 26, 2008
This was really yummy. I made a few changes just to up the veggies in it. I added more broccoli, a yellow pepper, sliced celery and carrots. I probably tripled the sauce too. I served it over some basmati rice. It was a great healthy dinner. Thanks Amanda!
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Photo by cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Washington, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 23, 2008
this was delicious! just the right amount of flavor! i doubled the sauce, and since i didnt have chili paste i ommited it. served it over white rice, it was a fantastic meal!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: Littleton, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 14, 2008
This is a great basic recipe. However, I added much more. I used one pound chicken and shrimp. Also, mushrooms, shredded carrots, water chestnuts, 2 fresh jalapenos, and cashews. With all the extra ingredients I quadrupled the sauce. I sautéed the peppers with chicken and onions, and didn't add the fresh pre-cooked shrimp until the chicken was fully cooked. All in all...turned out great! Makes about 10 large servings
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 21-40 (of 93) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?