Recipe by Colleen
"Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like."
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1 1/2 cups
1 1/2 teaspoons
skinless, boneless chicken breast meat - cut into cubes
extra-virgin olive oil
green onions, chopped
bell pepper, chopped
I thought this was delicious. I only gave it four stars because I changed some things. I used hoisin sauce instead of soy sauce. Hoisin sauce has soy sauce in it but tastes better than soy sauce. I used half teaspoon of ginger and half teaspoon of curry powder. I did not use sesame oil or sesame seeds because I did not have them. I served this with rice and I will definitely make it again.
Let's start by saying that there isn't any left in my family of three. But..It's as salty as a salted salt stick from Salty the salted sailor. I think that's just way too much soy sauce mixed with the chicken broth. I was able to rescue by spooning in a couple of spoons of creme fraiche (most awesome french gunk ever) I'd use 1/4 cup soy and 1/4 cup of hoisin next time and cut in about a tablespoon of garlic powder, but I add garlic powder to everything and you should too so I can feel validated.
I'm giving this 4 stars because we all liked it and that's including a 7 & 4 year old. I do agree that it's too salty as is though. Next time I will use low sodium soy or broth and add some garlic and red pepper flakes.
We really enjoyed this. I did make a few changes to make it vegan and reduce the sodium. I substituted tempeh for chicken. I left out the broth and corn starch completely. I used low sodium soy and halved it. I used this as filling for lettuce wraps. The crisp lettuce was a nice contrast. We garnished with sriracha. Yum!
Excellent - needs low Na+ chicken broth
This recipe was ok. It was easy to make but it was missing something. I probably won't make again.
I loved it...but I would use low sodium soya sauce and low sodium chicken broth..it is however very very good!
We actually thought this dish was bland. I think using fresh ginger root or chopped ginger in a jar would have been better than ground ginger. We used reduced-sodium bouillon and soy sauce, so we didn't have a salt issue as others had.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Chicken with Cashews
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 387
** Calories from Fat: 175
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