'This is a tasty, healthy meal that everyone in my house enjoys!' reports Lori Schlecht of Wimbledon, North Dakota.
'This is a tasty, healthy meal that everyone in my house enjoys!' reports Lori Schlecht of Wimbledon, North Dakota.
I added more garlic, ginger and soy sauce (about double) than called for and ALWAYS add brown sugar to the soy sauce. It makes the flavor incredible. I also mix the cornstarch with the water and add it at when I put in the broccoli at the end. Once the broccoli is 1/2 done I add the soy sauce, ginger and garlic. I notice if you add it earlier the flavor becomes more mild as it cooks.Read More
I made this recipe for my husband and my son and they both liked it. However, we all agreed that it needed a little something more. Some kind of sauce coating the chicken and vegetables. I assumed that the water and bouillon would do that, but it didn't. It just cooked down to almost nothing. I will make this recipe again but I will try putting some kind of sauce along with it.Read More
I added more garlic, ginger and soy sauce (about double) than called for and ALWAYS add brown sugar to the soy sauce. It makes the flavor incredible. I also mix the cornstarch with the water and add it at when I put in the broccoli at the end. Once the broccoli is 1/2 done I add the soy sauce, ginger and garlic. I notice if you add it earlier the flavor becomes more mild as it cooks.
I am giving this a HIGH FIVE because even though I started with the original recipe, and I ended up tweaking it a bit to suit OUR taste, it is an EXCELLENT "as is" recipe. I followed instructions to a tee until the celery. I haven't heard of too many stir fry recipes calling for celery that I liked in the past, so I REPLACED the celery for the same amount of green cabbage. The amount of water it called for, at that point I felt would have been too wet for us (perhaps using the cabbage instead of celery???) I used only 1/4 cup of water and bullion. I also added after tasting it, another full table spoon of soy sauce and a tsp of crushed garlic. this made my husband say, "WOWIE WOW WOW WOW!" (He is usually a ONE WOW guy and THAT is even a good thing!) Thank you for a great recipe that is good AS IS and can be tweaked and probably STILL just as GOOD. THANKS!
This is a good basic recipe that is easy to modify to your personal tastes. I used the frozen stir fry veggies I had on hand and added mushrooms, baby corn, & water chestnuts. Chicken broth is my sub for bouillon. I agree with many of the posters who said it needs more spice and also those who had to use a little extra cornstarch to thicken the sauce. During the last few minutes of cooking, I added red pepper, garlic powder, and soy sauce for more flavor and a handful of cashews for a little crunch. My family gave my version 4 stars. This is a good recipe to play around with and add your own touches.
This REALLY tasted great and with the corn starch, had the consistency of restaurant Chinese food. I LOVED how the chicken tasted after coating with cornstarch, and THEN frying in a pan. To keep cals low, I used Pam Olive Oil Spray, and it worked great. Actually maybe better because it browned very nicely. Chicken breast is hard to keep moist anyway, and this method was excellent. Half of the corn starch stuck to the bag, so I diluted 2 TBSP corn starch in chicken broth and added after everything was combined. It thickened right up! Needs more salt, but some may not want it. GREAT recipe!
I made this recipe for my husband and my son and they both liked it. However, we all agreed that it needed a little something more. Some kind of sauce coating the chicken and vegetables. I assumed that the water and bouillon would do that, but it didn't. It just cooked down to almost nothing. I will make this recipe again but I will try putting some kind of sauce along with it.
Well I cooked this recipe tonight for dinner and I loved it. I changed the recipe around a bit. I actually forgot that I didn’t have cornstarch so I tried substituting flour (2 tbls flour to each 1 tbls cornstarch)… which I heard could be used, but I don’t really think it worked. So in turn, the sauce was thin but we ate it over rice and it was still very delicious. I also used about a half a tbls of fresh ginger instead of ground because it was what we had. To the vegetable mixture, I added some mushrooms and corn. I liked this recipe very much and will most fix it again.
ADD 2 TABLESPOONS OF WORCESTERSHIRE!!!! DELICIOUS!
This was easy and good. I found at the end of cooking you need to add more ginger. Everyone in my home enjoyed it.
The great thing about a stir-fry is that its like a bad day fishing, because its still ends up being a good day! You can add just about anything you want to the basic recipe and it will probably end up good. My girlfriend and I added bok choy and Chinese noodles. And a bag of frozen veggies helped speed up the process. The ginger coated chicken was very good and the Chinese noodles were a refreshing change over the standard white rice. If you use the Chinese noodles, just be aware they cook much faster than regular pasta. So grab your chopsticks and dig in!
I wanted a way to finish off my veggies before they went bad... and this was quick, easy, and tasted a lot better than the effort I put in would warrant it. Feel free to use your own mix of veggies; I had onions, carrots, and bell papers. I also agree that a little bit (1.5 tbls?) of brown sugar is a nice touch.
This is not a 5-star recipe as is, but you can make it one by changing a few things. First, ditch the powdered spices in favor of fresh garlic and ginger. Also, add a teaspoon or two of brown sugar and a teaspoon of rice vinegar to the soy sauce/spice marinade. Next, save the corn starch for use with the chicken broth. Lastly, ditch the water and bouillon for real chicken broth. Throw in some fresh diced cayenne peppers with the veggies, and now you've got a 5-star recipe.
This is delicious, especially with a bit of added spice (hot pepper flakes). It tasted even better the next day for lunch!
Great recipe, just a few modifications: - DO NOT ADD WATER or bouillon granules this makes it soupy--only cook in light olive oil--not too much or it gets greasy and runny - Nor garlic powder -Coat Chicken with Cornstrach AFTER you have marinated it in soy sauce, ginger, and chopped onions--this holds the chicken together when you cook it in the pan -add brown sugar to the vegtables to sweeten them a little (I added a green Bell pepper to my veg. mix too), and add ginger to the vegtables and a little soy sauce when they are being cooked in light olive oil - I like my stir fry on the dryer side with the vegatables crisp and not bubbly and soupy others like it other ways--this is best to me
This recipe is good, but needs tweaking. I added a few cloves of sliced garlic to the chicken first. Then subbed one can of chicken broth (low sodium) for the water and bouillon. I added half the broth when water was called for. Then at the end, I used the other half of the broth with 2T cornstarch, 2T soy sauce, 1T brown sugar, 1/2 t ginger and 1/2 t garlic powder mixed in to make more sauce. It thickens up in minutes and makes more sauce and increases flavos. Absolutely fabulous! Note: I also used lowsodium soy sauce so recipe is not salty at all. Served over rice.
very good recipe with some updates. I doubled the cornstarch, soy sauce, ginger and garlic powder. added more chicken and vegetables too. Instead of celery I used asparagus cut into inch pieces and I also used chicken broth instead of the water. I will certainly make this again! Also, put the chicken in a container and shake versus a bag much easier.
The prep time took longer than I expected. I used 4 chicken thighs which needed to be skinned and cut. I also cut up all the veggies in the morning. That all took up 40 minutes (I'm a slow chopper??) This all sat in the fridge for 9 hours. When I got home from work it was easy to throw the rest of the meal together. I substituted peas instead of broccoli and added half a green pepper. Per other posters, I cut the water to 1/2 cup and added 2 TBL teriyaki. Very tasty! I put it on top of brown rice because it is healthier... but I think white would have tasted better :)
I've tried this recipe multiple times, and I don't know why, but no matter how much I want it to taste amazing, the flavor always manages to come out a little "blah". The most recent try, I followed other reviewers' advice and doubled the sauce, adding it with the chicken broth at the end. I added some chili paste, some brown sugar, and even a dash of worcestershire. I also included minced garlic and cooked it all in sesame oil. Then topped with some peanuts, which was nice. But there was still no real 'pop' of flavor like I hoped for. Does it have anything to do with the fact that all of the chicken coating comes off and adheres itself to the bottom of my wok when cooking? I have to scrape it off or else it burns, so maybe that's my problem... If trying it again, I would add some salt, or more soy sauce, and go really heavy on the stronger seasonings, and add some red pepper flakes. Just not sure whether there will be another try, though.
Very good. Doubled up on the spices and sauce as some suggested, even though I only used half the chicken. I marinated for four hours. I saved the marinade and put back in at the end and the cornstarch thickened the sauce nicely. I served with fried rice, and also made the Japanese zucchini and onions from this site as a first course.
I liked this recipe. Pretty basic, no wow flavors but really quick and easy to follow. I added red pepper flakes for some heat because that is what we like. Had no celery so I replaced with some fresh mushrooms. Maybe could have used some white wine at some point or sesame oil for additional flavor? but overall, easy and quick basic recipe.
Its a keeper!! Definetaly camgo's suggestions!
add brown sugar/ triple sauce.
This recipe is spectacular! It rivals one of my favorite dishes at a local Chinese restaurant... in fact, I think I may like it even better. I omit the celery since I don't usually have it in my fridge and I don't miss it in the recipe. I also use chicken broth instead of the bouillion granules & water... again, just what I have on hand. Also, I dice the onion up instead of cutting it into wedges and I use frozen broccoli florets instead of fresh because I always have a bag of broccoli in my freezer. (I have used both fresh & frozen broccoli and have not been able to tell a difference in taste or texture). Minor changes that don't really affect the taste, just suited to our preferences. I have been making this dish for several years, it is a family favorite for sure! Even my two little picky eaters love this dish!
everyone loved it I added peppers lots of onions,peas,mushrooms instead of broccoli **** added honey to sauce
My whole family liked this recipe (which is rare). I added sliced greed and red peppers and zucchini and it tasted great. Red pepper flakes were a must for me & hubby.
This recipe was super fast and I had everything on had. I used frozen brocoli. I had to change the cornstartch to flour because of an allergy. To do that just use double the amount of flour. I would like more sauce with it, but it was delicious! Had it on top of chow mein noodles and plain ramen also.
When I saw this recipe, it had 777 ratings...so I knew it had to be a lucky choice. I used different veggies than the original calls for (mushrooms, zucchini, bell pepper, and onion), but only because that is what I had available. The nice thing about this recipe is that it's flexible. The chicken I mariated EXACTLY to instructions and wouldn't change a thing about that. I did add about 2 tablespoons of brown sugar and a dash of red pepper flakes at the same time as the bouillon. Easy and amazingly delicious...My kind of recipe!
This was better than even I expected. I made almost exactly as directed. My only changes were fresh ginger and garlic....and napa cabbage instead of celery. My whole family really liked it. I have never made a stir-fry that everyone liked. They especially raved about how good the chicken tasted. I will use less water next time....it was a little too much for me. But it is a keeper. Thanks for sharing.
Add Two TBS Brown Sugar to Sauce and then double. Put one part on chicken for marinade and save the other part for pouring over the veggies when you stirfry them.
Good recipe but i added some stuff for flavor. I added some fresh garlic, green onions, a dash of oyster sauce, couple anise, dash of basil, a bit of sesame oil, and pepper. The extra spices gave the sauce the kick it needed. :D
Yummy, but I gave it only four starts because the flavor was light. I had to double the seasonings. I will make this again!
Very good, added bean sprouts and skipped the rice and was very filling
This was wonderful. So wonderful.....I photographed it! Healthy and easy. I made some rice and it was a done meal. In my prior life I never spent time cooking and never understood how cooking related to loving your family. I do, now. :) This one is definitely in the favorite category. Thank you Lori!
This was amazing! I added bean sprouts, mushrooms and green onions. The flavor was perfect and the sauce wasn't too thin. I also mixed in some cooked Asian noodles to make it a bigger dish. The chicken pieces had great flavor and were very tender. I'll definitely make this again!!
Very Yummy. Will keep as a regular menu item.
Easy and tasty. Has become one of our regular meals.
First let me say this is the easiest recipe to make that has so many wonderful flavors!! I used a large ALL Clad frying pan, my Wok is in the attic, although I am having hubby bring it down for this recipe!. Anyhow, I took others suggestions and modified it a little. Instead of broccoli I used 1 can of drained sweet peas. I doubled the soy sauce, ( i use low sodium version) I doubled the ground ginger and garlic powder. I used 3/4 c water instead of 1c as the recipe requested. Everything else I left exact. This was so delicious and healthy! I will make this all the time! It was not the slightest soggy. It was 100% PERFECT! Now how often do you hear that! I can't thank the poster enough for posting this delicious healthy recipe. THANK YOU! We ate it as is with no starchy sides. Trying to watch our carbs. lol This recipe is a must in any kitchen, its flavorful, healthy and oh so easy and can be made from scratch in minutes! Literally!
I did not enjoy this stir fry whatsoever. I used chicken broth instead of the water and bouillon and tripled the spices to try and get more flavor into it - it was still bland and unimpressive. I will definitely not be using this one again.
This stir fry = AMAZING!!! The best chicken stir fry I've made by far! I followed the tips from fellow reviewers and did the following: used frozen stir fry veggies in place of the fresh ones, doubled the soy sauce, ginger, and garlic, and used 1 cup chicken broth in place of the water/bouillon. I also added a tad more cornstarch/water mixture at the end to thicken the sauce up a bit. This is definitely a top 10 favorite of mine!
Great Meal. I doubled the seasonings as suggested by some other reviewers and also added a little water when cooking vegetables to prevent burning. I also made white rice and stirred it in at the end and heated the whole thing through. Delicious!
This was just okay as written. The ginger was a little too strong. We like ginger but the flavors were not balanced. I thought even though the ginger was strong, it was rather bland. Next time, I will cut down on the corn starch because it took away from the soy sauce, making it bland. I will also add some crushed red pepper flakes and a touch of sugar as others mentioned. I think with minor adjustments, the ginger would not overpower the dish. Even better would be fresh ginger and garlic.
Really good - knowing that 6 minutes with constant stirring on high heat will allow your veggies to be crisp-tender is a good thing to know. I actually had already cooked chicken, so I just added 1 Tablespoon cornstarch to the 1Cup chicken broth after tossing the chicken into the stir-fried veggies and it worked perfectly. Used fresh garlic and ginger too.
This was yummy! The chicken's texture was just like from a Chinese restaurant. It was a little bit bland, that's why I have it four stars, but then I doubled the soy sauce/garlic powder/ginger part and added about 1.5 tablespoons of brown sugar and about 1/4 cup of orange juice, it was even better. I also bought a package of lo mein noodles and cooked those, mixed them in the pan, and then it was like chicken lo mein. Very yummy, even my 3 year old and 1.5 year old liked it!
i made this tonight and it was excellent! i added a clove of garlic to the marinade and used a bag of frozen stir fry veggies and some fresh mushrooms. i also used chicken broth instead of the boullion/water mixture. i will definitely make this again!
This recipe is good as is, but it needs more. I really liked that it is healthy, and I added a ton of veggies.. but next time I'm going to add more spices, and definitely more salt. I did have to add some cornstarch at the end to thicken it up.
This is an excellent recipe. Very delicious flavor. We omitted the celery since my husband doesn't like it. We added cabbage and mushrooms. We also added about 2 tablespoons soysauce than what the original recipe called for. We will definitely make this again and often. We LOVE it!
My kids asked for MORE. YAY! I followed the recipe with just a few changes. For one, I used half sesame oil and half olive oil. Then I doubled the sauce that marinates the chicken and I added yellow squash and zuchinni. Super Healthy and Super Tasty!
The chicken turned out great. Moist and flavorful. Almost sweet. I used crystallized ginger instead since I was out of ground. I also used a pre-made frozen mix of stir-fry vegetables which made it easy. I'll make this again.
Delightful, almost Teriyaki-flavored, sauce. Be sure to at least double the recipe.
I had to make some changes to make this 5 stars, but wow it was DELICIOUS once I did! I doubled the soy sauce and garlic, so basically put the chicken/cornstarch with 4 T soy sauce, 1/2 t ginger, and 1/2 t garlic powder in a bag and let sit in fridge for 30 mins like the recipe said. Instead of the veggies I used half a bag of frozen stir fry veggies. I used 1/2 cup water w/1 chicken boullion cube and added more cornstarch/water to the chicken/veggie mixture until it thickened. The only thing though was that it needed about 1/4 cup sauce....like teriyaki type sauce. I will look for a recipe on this website for the sauce or just buy some at the store. This was sooooooo good.
Very good basic stir-fry recipe. I doubled the soy sauce, ginger and garlic powder and altered the veggie to suit our tastes. I used broccoli, onion, celery, snow peas, a red pepper, and peanuts. Served over jasmine rice it was delicious! Because I used so many veggies, we had leftovers for days (a good thing)!
I made this for the first time the other night for my boyfriend. It was great! I have not had a lot of experience cooking and it turned out perfect. I did leave out the onions and celery and added a small can of water chestnuts. I am thinking about adding baby corn and mushrooms next time I make it. You can have fun and do anything you like to it. Great recipe!
This is so yummy! I've made it twice this week, doubling it the second time. I used fresh garlic (it's a staple in our house). This is super yummy.
Not bad. Easy to make on a weeknight, I served mine over brown rice.
This was great! We love garlic so I did add an extra tsp of soy sauce and 1 tsp of minced garlic at the end...LOVE the chicken though!
Awesome! Really nice flavor ... nice sauce. We added an egg to it as well. :)
mmmmm! I ended up adding 3c mushrooms, 9c broccoli, and 1 red pepper, along with the half a big onion, 2 carrots, and a celery stalk. I ended up taking out the chicken, adding the veggies and some water and steaming for 5 min. I ended up adding a little more than a cup of water, with an added sprinkle of cornstarch, in order to make a bit of sauce. I also doubled the spices when added to the chicken. Sooo tasty! I would add more veggies and a little more than double the ginger next time. YUM!!!
This recipe is great for a couple of reasons. One is the flavor of the marinated chicken - it tastes great! The other is cooking the veggies separately so they maintain their own taste and texture. You can really use any veggies - I threw in corn instead of carrots and celery. A big hit with the husband!
The flavor and textures reminded me of a chinese restaurant. I did change the vegetables a little, I use broccoli, onion, green bell pepper and water chestnuts, but I think it would be good whatever I used. It was a little bland after I added the water, so I just whipped up another batch of soy sauce/ginger/garlic and added some brown sugar and it was great.
Great base recipe. Like others, the sauce didn't thicken very well so I added another tablespoon of cornstarch while stir-frying. I also took the advice of another reviewer & added some chopped cashews near the end of the cooking process and the crunchy texture & slightly sweet taste was great. Also, I sprinkled in some brown sugar to the stir fry along with additional soy sauce, ginger and garlic powder, and a dash of Worcestershire sauce.
Thank you for a core recipe that I can finally make for my family! We haven't had Chinese food in years (mustard & nut allergies), so something that is easy to make & closely resembles restaurant style Chicken & ___ (insert vegetable of choice here) is a delight. I cooked this in a non-stick skillet & the chicken's coating stuck to the bottom of the pan like crazy, so instead of removing the chicken & trying to saute the veggies in the pan (sure to result in something burning), I steamed the veggies lightly & just added them to the pan when the chicken had cooked through. Then added chicken broth instead of water, extra ginger, some brown sugar, & the wonderful tip someone else wrote to mix some broth with the stuff left in the bag, which thickened up the sauce very nicely. I made sure to scrape the bottom of the pan as it cooked. A taste test had me adding a little extra soy sauce (instead of salt) to boost the flavor. Needs a little "more" of something (garlic? ginger? can't tell yet), but I am looking forward to working with this recipe for years to come. I bet it's delightful with shrimp, beef, whatever you want. I used broccoli, cauliflower, & scallions--delicious. Thanks so much!
SO GOOD! I gave it 4 stars because I made some changes to the recipe! I finished making this and was so surprised with myself! I did make some changes though. I added a handful of sliced fresh mushrooms, and green and red peppers to add more color. Also, instead of using a cup of water and bouillon cubes, I just added chicken stock. So good though!
Hi... I am only 14 but i do enjoy cooking...I have made chicken stir fry before and I add garlic granules (Shwepps) also...Have you tried adding brown pepper aswell...and a dash of salt...maybe even a drop of tomato sauce...it really brings out the flavours! thanks Cheryl...
I left out the celery since I didn't have any. I think I liked it that way anyway. It was pretty good. will make again
Good, but needed a bit more flavor. I added 3x chicken bouillon and some more garlic powder, ginger, and soy sauce at the end. I saw the comments about the brown sugar and will try that next time.
Great recipe. I used less celery, added peas, asparagus and green onions.
Perfect except it needed more vegetables..peppers, mushroom, etc..
This was a wonderful recipe. I made the following changes as others suggested: added a Tbls soy sauce to the chicken. I was afraid the vegis would be bland so I added soy sauce, ginger and garlic to them as well. I also used different vegi's, green and red bell peppers, mushrooms, onions and carrots. Oh, I also added cornstarch to the water at the end...esential addition! Is a definite keeper!
Loved it!! Made the recipe exactly as stated, except I left out the ginger because it's not a favorite in my family. This meal was easy, quick, and tasted great! The only thing I noticed is that the recipe only calls for four ounces of chicken, which I think is a little light, so I used a pound and a half instead. Otherwise, everything came out just right. :-)
Just made this recipe and it was great! I made a few changes, just because of other's reviews. I cut the chicken into cubes. I added roughly 2 tbsp. of honey to the pan and cooked the chicken in the honey then took the chicken out. I got to cheat because we have a 5lb. bag of frozen stir-fry mix, so I added four cups of that to a Pam sprayed pan. I cooked that for about 5 minutes. I boiled water and mixed the bouillon cube in it. I added 1/2 cup of water with the cube into the stir-fry mix, which may have been a bit too much water because I had to cook at high for about 15 minutes to get the extra juice out. Then, I added about a tsp. of garlic powder, 1tbsp. of soy sauce and cooked that. It was soooo good and my bf was actually really liked it too. I will definitely make this again. I will just add maybe one more chicken breast and another two cups of stir-fry mix because we ate it all. Awesome!
We have done stir-fry in our family many times but this was the first time I actually followed a recipe. The part of coating the chicken in the cornstarch and soy sauce mixture was new to me. It really turned out good. I prefer a little more sauciness so I think next time I will add more liquid. I took this to work the next day and ate the leftovers. We will continue to use this recipe at our house.
This was delicious and so easy to make! I used frozen stir fry vegetables and also added frozen broccoli. Served over rice, this was a huge hit in my family and a fast dish to make! Will definitely make again during the week..
pretty good and simple. The kids for the most part ate it.
It was okay. A little bland for our liking, but if you add some spices or worcestershire, it's allright.
This was a great stir fry recipe...probably the best I have made at home. It rivals what you get at a good chinese restaurant. I made a few adjustments. Added mushrooms...my personal favorite. Also, doubled the sauce because I always end up wanting more sauce with a rice dish. I followed some others' advice and added a little cornstarch and a dash of soy sauce to the sauce mixture before incorporating it. I also sprinkled a little brown sugar and some extra garlic powder and ginger into the dish right at the end for more flavor. With my adjustments, close to five stars. My fiance loved it too. Will definitely make again and try adding cabbage next time too.
I think this is a great recipe and very easy. I added beef with my chicken and extra soy sauce and spices. It was delicious!
This was a pretty good base recipe. I switched up the veggies a bit to what my family and I like, you can pretty much put any veggie you want in stir-fry! I used, carrots, celery (which I won't use next time, the taste wasn't right), onion, zuchini, mushrooms, broccoli, and I was going to add pea pods but there wasn't enough room! A wok really works best for stir-fry. I also used more soy sauce once all the meat and veggies were combined. I used about the same amount of oyster sauce too, that adds a great flavor! After I added the water and chicken bouillon granules I needed to add more corn starch to thicken. I just kept adding until it looked the consistency I wanted. I served it with seaweed wrapped rice (Nori, you can get it at any Asian market) and kimchi (a korean side, very delicious and SUPER good for you!)
Wonderful! I doubled the sauce, and added a bit of red pepper flakes to it. I also cut down on the celery, and added red and green bell pepper strips. (Mushrooms will also be added next time) Any vegetable will work in this. The aroma was fantastic. It was quick and easy to make. Made my house seem like a Chinese restaurant! Will be making this again and again!
Nice and easy. My husband and I enjoyed it as well as the comment to increase the measurement of spices, thank you.
This was very tasty, but it wasn't very pretty as the picture suggests it will be. So 5 stars for flavor, 3 stars for presentation.
Not sure what I did wrong, but this was tasteless.
Very good and quick meal! I gave it 4 stars only because I think the sauce was a little bland. That being said, the posibilities with this dish are endless. Next time, we're adding pineappe and cashews for a little twist.
This is a really good, easy recipe. I used cabbage and carrots, and I didn't have the garlic powder, so I doubled the boullion. However, that made it a tad too chickeny so I wouldn't do that in the future. Still good, though.
This is delicious!! I followed a few of the reviews and doubled the amount of ginger and garlic, and I added brown sugar to the soy sauce and a little bit of crushed red pepper flakes. It is so tasty!!
Very tasty! I also added 1/2 fish sauce and 1tsp seasame oil to the sauce and cooked using peanut oil. Will definitely make this again...and again :)
This was pretty good but not five star and not outstanding, I probably wouldn't make this again. I used 2 big chicken breast halves. It was "missing" something, not sure what, maybe some red pepper flakes, salt, more soy sauce?
Good base recipe for chicken stir-fry, especially good for new cooks. It tasted a little bland the first time I cooked it (followed the recipe exactly). The second time I cooked it, I basically added all the same spices in the recipe plus the reviewers' suggestions (brown sugar) times six! It was much better the second time and much for flavorful.
Awesome recipe would not change a thing!
Really did not care for this. I followed the instructions to the T and it turned out to be a goopy mess. I think it was the cornstarch, but even without that I don't think the flavor was all that good. Because we used fresh vegetables we ate it with a lot of chow mein noodles and soy sauce. Continuing my quest for a good stir-fry recipe.
I followed this recipe exact and I was not impressed at all. The idea of it is good but overall was WAY too bland and I'm not a heavy salt person as it is. It needed more flavor..I probably would double the whole soy mixture if I would make it again. Sorry..I wanted to like it.
Great recipe. I stir fried the chicken with some crushed red pepper and asian seasoning. I had a bag of stir fry vegies from the store so I stir fried those with a whole chopped yellow onion. At the end I only used 1/2 cup water but added a couple tablespoons of soy sauce, a tsp of chopped garlic and a 1/2 tbl of peanut oil. Yum!
Pretty tasty! I did add some brown sugar to the soy sauce combo to baste the chicken. I used carrots instead of the celery for a great taste and brighter colors. Thanks!
We enjoyed this a lot. I did double the soy/ginger/garlic and added it in with the vegetables. I also added mushrooms and peppers, any vegetable will work well. I also added a bit more cornstarch with the chicken broth so the end result was a nicely thickened sauce. A bit of chili paste gave it a nice heat too.
Easy and pretty good. I added mushrooms and it would have benefited from some fresh ginger. I also should have added a little brown sugar like another reviewer said, but I forgot!
I did alter this slightly by adding only my prefered veggies, but other than that it was so yummy!
Really bland flavor.
Wonderful stir fry, but I added a lot more seasonings...garlic, ginger, salt and pepper
Good recipe but I thought it needed more soy sauce and garlic.