Wow, you weren't kidding. But I did like it. I mean, it's hot but good. I dislike mushrooms so dumped those, and used low-sodium soy sauce, but I didn't assume I needed to start changing everything. I ended up adding about 2 tablespoons more sugar, thinking perhaps I'd need even more. But once you get everything added, thickened, and put on rice, it does calm that heat just a little, so I think at the "taste test" point you can leave it just a hair on the "too much" side. (My opinion - don't hold me to it.) I did not find it in any way sweet even with a bit of extra sugar. It goes very well with the rice - and with rice, this might be double the servings. This was also a nice way to sneak in peas, as I don't like them cooked but don't notice them in something like this. The downfalls are all that sugar - for an otherwise healthy dish. And it also does not re-heat very well. Tolerable and I don't let leftovers go to waste, but certainly not the same. Oh, and this was not done in 45 minutes at all. For one, having to cut up raw chicken is not quick, and it took a while to thicken - noticed others having trouble getting it to thicken. Now while I understand, if you don't like hot, don't make this,
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Wow, you weren't kidding. But I did like it. I mean, it's hot but good. I dislike mushrooms...