Pretty good. I read through some of the reviews before making and decided to only use 1 Tbsp cornstarch (added it to the chicken marinade, without water, and didn't use anymore). I used rice wine (sake) instead of white wine. I also added some minced fresh ginger. I used peanut oil to brown the meat. I didn't have any green onions - but I did slice up a medium white onion and added that in after I had browned the chicken. I don't know how much an ounce of chili paste is - I used a Tablespoon of it. I marinated the chicken for about 30 mins, cooked my white rice, mixed my sauce ingredients and heated the peanut oil over medium high heat. Browned the chicken for about 5 mins in the peanut oil, then added the sliced onion and cooked that until soft. Added the sauce (without the other Tablespoon of cornstarch) and cooked for a minute, then added about a 1/3 c of peanuts and cooked for another 30 seconds. Served over white rice. Thanks for a great base - we will have this again as it was so simple.
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Pretty good. I read through some of the reviews before making and decided to only use 1 Tbsp...