Reviewed: Jan. 29, 2013

I love this recipe and use it all the time. It's super easy to make, and it is absolutely delicious!

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Reviewed: Jan. 12, 2013

Great recipe! Best one I've used yet! I substituted pork instead of chicken because that's what I wanted to do anyway and I used a little extra water, cornstarch and soy sauce to thicken the sauce. I eliminated ginger since I had none and it didn't make a difference. I added Bok Choy to the mix because I had it and it was excellent! I added it last of all since it cooks so quickly and you don't want it to overcook! It's not very good when it's too wilted. I will be using this recipe many times in the future and I will try it with chicken and with steak or maybe even with jumbo shrimp or tofu. It's so versatile. You can add or eliminate any kind of vegetables according to your personal tastes. My family of five ate it all and was looking for more so maybe I would add an extra pound of meat or poultry or seafood to it, but I have three teenagers and a husband with a large appetite!

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Deb

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 13, 2012

Great recipe!! Everybody loves it ... kids & adults.

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Paulette

Cooking Level: Beginning

Home Town: West Hartford, Connecticut, USA

Living In: Wayland, Massachusetts, USA

Reviewed: Nov. 4, 2012

Good starting place, needs more sauce in my opinion.

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breonnew

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Reviewed: Oct. 29, 2012

I left out the celery since I didn't have any. I think I liked it that way anyway. It was pretty good. will make again

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SPRYTE112

Cooking Level: Intermediate

Home Town: Milton, Florida, USA

Reviewed: Oct. 27, 2012

This is really good but I can never get the sauce to turn out just right. I also have to add liquid to it or add corn starch to thicken it. But either way, the flavors are always really good and it reheats well.

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Disaster in the Kitchen

Reviewed: Oct. 13, 2012

really good.

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kmchefs

Reviewed: Sep. 23, 2012

I made the recipe as written and really enjoyed it. It was equally as good as the stir fry that I have had at restaurants. I will be making this again.

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Big Eater

Cooking Level: Beginning

Home Town: Simi Valley, California, USA

Reviewed: Jul. 17, 2012

Delicious! The only thing I'm doing different next time is that I want to add green pepper wedges and water chestnuts. This came out sooo good! We all loved it!

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COOKINGCARMEN

Reviewed: Jun. 29, 2012

This stir fry recipe was delicious! The flavor was wonderful, I also added a bit more of terriyaki and soy sauce while stir fry was cooking, along with a bit of spicy asian chile paste (my husband and I love a bit of a kick). I also seasoned chicken a bit more before the cornstarch. Others had mentioned adding a bit more cornstarch... I agree if you like a thicker sauce. Sauce was more soupy, I personally like a thicker sauce, but my husband does not! So overall it was a big hit and will make again. Great, fast meal when you want to make omething delicious and not spend a ton of time over the stove or around the oven (we live in AZ and yikes! it is close to July and temp is 112!). Thx for the recipe! :)

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