I first tried this a few months ago. Now it's in our regular rotation, I make it at least once a month. I make it pretty much as specified, though I do buy a frozen pea/carrot mix to make it faster. I can cook the chicken ahead and freeze it. With precooked chicken and frozen veggies, I can have dinner on the table in about 10 minutes, which is a must with 3 kids and full time jobs. I've also subbed other veggies when needed, and I even made it without the chicken once. Still a great recipe. And if you run out of soy sauce, the homemade soy sauce recipe works very well. I use jasmine rice, which is a good quality slow-cook rice. We eat rice several times a week so I almost always have some in the fridge. This recipe does work better with cold rice as specified, but I've made it with hot rice, too. (Side note...we had a Chinese exchange student live with us for a summer. I made this once and she cried because it smelled just like her mom's. I doubt it tasted quite the same, but she loved it and had it for lunch every day that week.)_
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I first tried this a few months ago. Now it's in our regular rotation, I make it at least...