Reviewed: May 23, 2012

This was excellent! I didn't have oyster sauce but it worked out okay with just fish. I accidentally put in 2 tbsp of chili paste (while looking at the broth line) instead of 1/2 tsp, but it was the Thai Kitchen brand which is fairly wimpy and I can eat it right out of the jar anyhow. I used 1/3 cup ginger instead of 1/2 as some other posters had suggested and that was plenty. I might double the garlic next time. Other than that I followed the instructions as written. It was great and I had to fight not to eat the whole thing. This is only maybe the third stir-fry proper I've made in my new wok and FINALLY it actually tasted stir fried, not too soggy or two done. One note, the steps don't say when to put the oil in. The obvious place would be in the wok after it heated which is where I put it, but someone new to cooking with a wok might forget because it's not listed.

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Reviewer:

marz

Reviewed: May 9, 2012

We've been eating Thai out a lot lately. I decided to try some at home. This was a great choice. I did not use the full amount of ginger because I did not have that much. I didn't measure it, but I think I added 2-3 tablespoons. A full 1/2 cup would have been overpowering. I, also, did not add the bell pepper because we do not care for them. The chili paste I used was some I got from the Asian market, so I don't know if it was Thai. We really enjoyed the results. It was pretty quick to make and would be great for a weeknight meal. Next time, I may add more vegetables like carrots and broccoli.

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Reviewer:

Anne J.

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

Living In: Papillion, Nebraska, USA

Reviewed: May 1, 2012

Love the subtle ginger taste in this! I did not have enough ginger, so added some ginger powder to the dish. Also, I did not have oyster sauce, so I used a scant tbsp of thick dark soy sauce and topped the tbsp with more fish sauce. Also, used a heaping tsp of red chile paste as we like spicy dishes. Omitted the chicken broth as there was plenty of juice in the skillet. Definitely something to make again!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 19, 2012

This was an amazing dish! I love Thai food and eat it regularly but was too afraid to cook it. This was simple. The trick I found is to make sure you have EVERYTHING cut and chopped prior to putting the chicken in the skillet. I kept it exactly as the recipe called for and it was fantastic. Just like the restaurant! I've already shared it many friends.

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Reviewer:

Frank L.

Reviewed: Mar. 9, 2012

Loved it and it was so easy!

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Reviewer:

MJANDCJ

Reviewed: Feb. 27, 2012

Very easy and delicious. I added jalapeño. Prepared as directed. I used brown rice. Will definitely make it again!

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Reviewer:

Aaumpai

Reviewed: Feb. 21, 2012

This was really good. I doubled the vegetables and sauce, and cut the rice way down, it came out perfect!

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Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 12, 2012

Wonderful favored dish! I like new recipes to try. I had gone to a Thai restaurant and I could not make up my mind when this was on the menu so I thought I would try this at home. I used a few hot pepper flakes instead of the red chili paste which was just fine. I thought there was not enough veggies so I added a cup of chopped celery. Yummy!!!

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Reviewer:

grandma's cooking

Reviewed: Jan. 12, 2012

This was absolutely wonderful. I will definitely make this again. To save time, I used leftover turkey. The only thing I would do differently is to double the Thai chile sauce, but that's just personal taste. Thank you Shae's Mama!

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Washburn, North Dakota, USA

Living In: Turtle Lake, North Dakota, USA

Reviewed: Aug. 7, 2011

I don't need to try this recipe to know its right, just wanted to offer some more advice. Try to ensure you buy the freshest ginger you can find, this way it will not be stringy and you will find it very tender and pleasant to eat. We often put in so much ginger it is around 50% of the dish. Both fish sauce and oyster sauce vary greatly from brand to brand, it is worth visiting a chinese supermarket instead of using the brands available in most supermarkets.

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