Reviewed: Oct. 2, 2011

It's basically chicken and vegetables swimming in soy sauce.

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Reviewed: Jul. 21, 2011

OMG! seriously, thank you for the basics, though I didn't measure the soy sauce, just added a good squeezE!!!.i added LOTS of fresh minded garlic and 3 cans of water chestnuts..... Flavor was Awesome, better than most I've tried

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PattiCake

Reviewed: Dec. 10, 2010

I really liked this a lot! I made it just as written except that I used two green peppers and two onions. I did add a little extra seasoning, due to other reviewers' comments. Thanks for the recipe.

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KKH3

Reviewed: Nov. 20, 2010

This was delcious and simple. My kids even liked it which is why I gave it the 5 stars!!

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amandak23k

Cooking Level: Intermediate

Reviewed: Jun. 1, 2010

My entire family (to include the picky 3 year old) enjoyed this recipe! I would definitely recommend doubling the sauce if you like to have some on your rice.

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Katie

Cooking Level: Intermediate

Home Town: Romulus, Michigan, USA

Living In: Heidelberg, Baden-Württemberg, Germany

Reviewed: May 13, 2010

This is a good MID-WEST style stir-fry. It's a good base and could be worked with for different tastes.

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Beth Higgins

Home Town: Rosemount, Minnesota, USA

Reviewed: Dec. 19, 2009

This was really simple and quite tasty, as the name would suggest. I used one green, one red, and one yellow pepper instead of three green peppers. This made it really beautiful! Also, I added a little bit more soy sauce than the recipe called for. I will definately make this again!

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pammo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Norman, Oklahoma, USA

Reviewed: Jun. 25, 2009

I made this tonight because I had some chicken tenders I needed to cook and I wanted something fast. This recipe looked like a good starting point for a quick stir fry. For veggies, I used a bag of frozen broccoli, cauliflower and carrots. I used a little more soy sauce and garlic powder than called for. We eat our stir fry over brown rice and like a lot of gravy so, after everything was cooked, I used a slotted spoon to transfer the veggies and chicken to a serving bowl and then added 1 1/2 cups of chicken broth, mixed with 2 1/2 tablespoons of corn starch, to the liquid in the pan . Once thickened, I let it simmer for a minute or so and then poured it over the stir fry. Yummm

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ronalyn

Cooking Level: Expert

Home Town: Katy, Texas, USA

Reviewed: Mar. 25, 2009

Like other reviewers, I was pleasantly surprised how tasty this simple recipe turned out. I used dark turkey meat since that's what I had in the house. We're not big on green peppers so I used one red pepper and 10 ounces of broccoli. I also added one onion and two cloves of garlic.

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