Reviewer:

bananafisho

Reviewed: Apr. 18, 2012

used to tofu instead of chicken

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Reviewer:

mibella

Reviewed: Apr. 15, 2012

I always try to stick as close to the recipe as possible the first time i make it...the first time i made this it indeed was waaaaaaaaaaay too salty. However, it enjoyed the flavor, so i gave it another try and the next time i made it i used only 1 tbsp fish sauce and 1 tbsp soy sauce and 1 tbsp rice vinegar. This resulted in a much more palatable marinade. I also changed the oil i cooked the chicken in to peanut oil and added a fresh hot pepper (serrano) and a red bell pepper to the mix. I served all of this over rice and some fresh bean sprouts and topped with fresh cilantro. I also toasted the cashews (just to deepen the taste and increase the aroma) and added some sesame seeds. I also squeezed a wedge of lime over the finished dish. Lots of additions that i felt kind of freshened/coloured it up, while still respecting the original recipe. This has become a regular dish in our home. Thank-you for the recipe!

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Reviewer:

Patsy D

Reviewed: Nov. 5, 2011

Way too salty! Also, the chicken comes out tough. Would not make this again.

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Reviewer:

sz_inNYC

Reviewed: Sep. 21, 2011

I used half the amount of reduced sodium soy sauce and it was still wayyyyyyyyyyyy too salty. I got the impression it could have been quite good without all the salt so I will probably try it again using very little soy sauce.

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Reviewer:

Paul & Megan

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Aug. 1, 2011

for the hot I used a bit of the "rooster sauce" Didn't have fish sauce-added some extra soy, also had to sub for "sesame oil" as i'm allergic. very good

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Reviewer:

DaJoy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Far Rockaway, New York, USA

Reviewed: May 10, 2011

it is tasty though, if not authentic

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Reviewer:

Uberchef

Reviewed: Mar. 24, 2011

Great meal. I have made this meal countless times and it's a common request when we are planning to entertain guests. Although I don't use the pepper sauce or fish sauce, this dish still comes out great. The best way to serve is over jasmine rice with a side of salad.

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