Mmmmm. I did alter...like others I did double the sauce, used low sodium soy sauce and unsalted almond butter - (due to peanut allergy!) and served over rice noodles - unsalted. Get it??? read the reviews and was concerned about it being too salty!!! It wasn't!!! Used rice vinegar, and was generous with saki (rice wine) to deglaze pan and to thin the sauce - it does get quite thick. Fried chicken, then veg (brocolli, red pepper, green onion, carrots), both separately. Just before serving heated chicken, veg, and sauce all together,diluted with the saki. Used 2 tsp of Thai chili sauce rather than cayenne for a real nice bit of heat! Used a total of 2 tbsp of garlic and 2 tbsp of ginger - I wouldn't leave either out of the recipe - really key ingredients! SECRET TO THE SAUCE NOT THICKENING IS TO ADD MUSHROOMS TO THE RECIPE!!!!
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Mmmmm. I did alter...like others I did double the sauce, used low sodium soy sauce and...