Stephanie Ashley Recipe Reviews (Pg. 1) - (15327071)

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Stephanie Ashley



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Coconut Chicken Stir Fry

Reviewed: Jan. 3, 2013
A blend of delicious flavours. Delicate coconut, with a nice zing on the lips from the chilli pepper flakes. I whipped up this recipe for two in 45 minutes. I substituted the cumin seeds with a 1/2 tsp. of cumin powder. I added half the chopped onions and half minced garlic in with it to give more flavour to the chicken. I cooked the chicken most of the way before adding the oil and veggies (tip: along with the carrots, I added broccoli crowns. It holds in the flavours really well!) For the spices I skipped the cinnamon, added an extra dash of pepper flakes, and upped the curry powder to 2 tsp. I also substituted the salt with lemon pepper then poured in the coconut milk right away so the flavours could blend as it simmered. 5 stars, I couldn't believe how easy it was. Next time, I'll try fresh coriander/ cilantro garnish. Yummy!
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Addictive Sesame Chicken

Reviewed: Jan. 18, 2012
Absolutely delicious. Made this on the fly and substituted the white vinegar with ginger infused white vinegar, and left out the toasted sesame seeds as I didn't have any. Still tasted great. Loved the crunchiness! Chicken: For two people, 1 quart of oil was way too much. Filled the wok with an inch of oil to fry the chicken. Make sure the oil is all the way hot, or the batter won't stick to the chicken. Sauce: Keep the sauce on Low-Med to Med until AFTER the cornstarch has been stirred in. Mine ended up with some lumps. This is a keeper, as demanded by the boyfriend. Can't wait to make again.
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