Reviewed: May 29, 2012

I used Roasted Red Chile Paste and regular soy sauce. I ended up putting in about 1/4 cup water and a little bouillon powder instead of 1/8 cup chicken stock. It was delicious!

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Reviewer:

KNLBAIN

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Cooking Level: Expert

Reviewed: May 29, 2012

This is a very tasty recipe. I changed it a bit because we try to follow a low sodium diet. I kept the hoisin sauce, chili paste and soy sauce the same (1 tablespoon of each). I used way more chicken (3 freezer ready packages of Perdue Fit and Easy chicken which I believe is 6 breasts). I used two cups of chicken broth and I quadrupled the amount of ginger and red pepper flakes (2 teaspoons of ginger, 1 teaspoon of red pepper flakes). I was scared my version of this recipe would be bland but it wasn't. The red pepper flakes give it the perfect amount of spice. It was very tasty and healthy.

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Reviewer:

Marianne

Reviewed: May 18, 2012

I made it twice, the first time following the recipe exactly, the second time with some slight adjustments that made it a 5. Definitely beware that this is the kind of spicy that will make you sweaty and give you the sniffles. Which I love, but some may want to slowly add and taste. Alterations: I put in a bit of agave syrup to give it a tad more of the sweet, used fresh ginger, put in more variety of vegetables (just anything that I had), doubled the sauce (I may triple next time, though), and sprinkled some fresh chopped cilantro on top at the end (as I frequently do with Asian dishes). Delicious! This is definitely an easy recipe with stuff you usually have on hand if you frequently cook Asian cuisine and very easy to play around with.

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Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Kansas City, Missouri, USA

Reviewed: May 13, 2012

This recipe would be a 5 stars with some tweaking. You should double the sauce but without doubling the chile paste. I would skip the salt as with it the dish is on the salty side. I also added 1 tablespoon of sugar to balance out the flavor. Also, use 2/8 cup of chicken stock and 2 teaspoons of cornstarch to thicken up the sauce. Very easy and quick recipe.

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Reviewer:

DIEM

Reviewed: Apr. 24, 2012

This is a great recipe, but if you can't handle hot, you will want to half the chili paste and maybe leave out crushed red peppers. I also took others advice & put my chicken in the frig. the night before with a little soy some fresh ginger & garlic. I used bell peppers, & no broccoli, I was out..also, used minced fresh garlic. Will make again! Thanks for sharing! :)

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Reviewer:

mia

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Apr. 24, 2012

I love love love this recipe! I have made it many times with different vegtables green beans are really good with it, and serve it over jasmine rice and it is comparable to a thai dish that I've had at a local thai restaurant! We also change the protien as well, tonight we had it with beef, but it is also very good with pork tenderloin and chicken.

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Reviewer:

cookinglover

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Apr. 18, 2012

Very good! With just enough spice. I omitted the chili paste and used just a dash of chili powder. I also tripled the sauce. I used it over rice and was very pleased with the meal. Thanks Amanda for sharing.

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Reviewer:

Hemmie

Cooking Level: Intermediate

Living In: Rochester, New Hampshire, USA

Reviewed: Mar. 21, 2012

I adjusted this tasty recipe for 8 servings. My husband and I really enjoyed it, however, it was a little too spicy for my kids. I couldn't find chili paste in my grocery store, so I used hot pepper paste instead. I only used 1 Tbsp. of it and 1/4 tsp. red pepper flakes and it provided a good kick. I would definitely make this recipe again, but next time, I would reduce the hot pepper paste to 1 tsp. I did use a little more hoisin sauce, soy sauce and chicken stock because I wanted more sauce.

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Reviewer:

BlessedMama

Reviewed: Mar. 19, 2012

Not really sweet like the title reads... but good and spicy!

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Reviewer:

mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Feb. 11, 2012

Good basic stir-fry recipe. I marinated the chicken for a couple hours in soy sauce, hoisin and brown sugar as per other reviewers. I also doubled the sauce and added extra veggies to beef it up. I added broccoli and snap peas lightly steamed.

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