This is a keeper! Very tasty! Usually my husband adds soy sauce or Texas Pete to my stir-fry meals but he didn't add anything to this! What I did: sauteed 1 clove of chopped garlic in olive oil & butter, added 2 chicken breasts (sliced in thin strips) and cooked until no pink showed. Pushed chicken to outer edges of pan and added onion, carrot, celery, mushrooms, and red pepper to center of pan (what was on hand). Topped with 1 1/2 tablespoons of soy sauce, 2 tablespoons of OJ concentrate, 1/4 tsp. ground ginger, salt & fresh ground pepper. Covered & cooked until vegis done, stirring occasionally. Juiced 1/4 lemon and sprinkled over all. Stirred and served over wheat noodles. Will try rice next time. Thanks for a great recipe!

Reviewed On: Feb. 27, 2013

EXCELLENT! I used yellow squash since my husband isn't crazy about zucchini, and it was YUMMY! I also stirred the yogurt sauce into the squash. We just slopped it up! Didn't have any leftovers even though I made enough for 2 meals. Highly recommend this recipe for something different. Going in the "keeper" folder. Thanks for sharing it!

Reviewed On: Jul. 15, 2012