Reviewed: May 22, 2012

This recipe has been sitting in my recipe box for over a year and I finally got around to trying. Boy, am I glad I did! This was so quick and easy to put together and tasted amazing. I am not a good cook of international cuisine, and while this may not necessarily be considered "authentic" (although, how do I know what authentic is?!) it sure was easy to prepare and had that chinese taste I was hoping for. I will definitely make this again!

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Mom22GreatKids

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

Reviewed: May 7, 2012

We really enjoyed this. I will use a different soy sauce next time and maybe peanut oil. I halved the recipe but wished I had not halved the sauce. Definately good but has room to play. Thanks for sharing. Will be making it again soon.

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Annio45

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Cooking Level: Expert

Living In: London, Ontario, Canada

Reviewed: Apr. 6, 2012

This was easy and fast. I did not use the green onions. I think it was just a bit too salty even with the low sodium soy sauce, not terrible, but I might decrease the soy sauce next time and replace it with chicken broth or something.

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mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Apr. 3, 2012

Excellence flavor, severak friends have asked me for this recipe now.

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Autumn

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

Reviewed: Apr. 2, 2012

I didn't think this was anywhere near as spicy as the szechuan chicken you get in restaurants. It was pretty easy to make, but not a keeper in our house.

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ALK02G

Reviewed: Feb. 6, 2012

This was ok but definitley easy!

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Jennifer

Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

This was good, after I changed it a bit...I thought it was sooo salty and kinda bitter. I always cook my chicken in the skillet with small amt olive oil and chicken seas. prepare sauce stovetop separate pan. I tried adding more sugar, still bitter, so in the end I actually had to add about 1/4 c honey to balance flavor. Added some red pepper flakes for a little spice....really good after that. Maybe I just like sauce a bit sweeter, but even after honey this sauce was so bitter before it helped alot and wasn't even that sweet.

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cam

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

Very good...fast and easy. I lightly pounded the chicken breasts before cubing. I didnt have green onions so I left them out. I only used 3 TBSP soy sauce and added 1 TBSP cooking sherry. Instead of white vinegar I used seasoned rice wine vinegar. Served over white rice.

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nativeSDgirl

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Dec. 5, 2011

Good base recipe. Too salty and bland as written, but much better with added 1/4 t. ginger, decreased soy sauce to 3 T. low sodium, and increase water to 1 c. to make a sauce. I also added broccoli, which worked very well. Served 2 very hungry people with 2 c. (dry) jasmine rice. Easy to prepare in the 20 minutes the rice is simmering.

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