*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Exactly what I have been looking for in a asian type recipe. My 12 year old son loved it - as did all of us. After reading the other reviews I did tweak the recipe and it turned out perfect. We like a lot of sauce so I doubled the sauce and cut the amount of chicken in half. I did put the chicken in flour first like other readers suggested. Also since so many had problems with the sauce thickening I made up the sauce in a bowl and then added about 1/2 tbls of corn starch mixed in with about 1/4 cup water. I mixed this into the sauce before I cooked it. It turned out perfect. I also adjusted the amount of hot sauce (used asian chilie sauce) garlic and ginger to our taste. I also cooked up a frozen bag of asian type (stir fry) vegtables and added them to the chicken and sauce at the end. Added water chestnuts too which were so good in the sauce. Can't wait to make this again! My son is so picky so when he eats a whole bowl of anything you know it is good! Someone said the soy sauce taste is very strong and it is but we like salty and soy sauce. However next time I might cut back on the soy sauce a bit. Enjoy!
This was really quick easy and good! I did cut the hot sauce down to 1 tbsp and that was plenty spicy for us. I also floured the chicken strips before putting in oil and that gave the chicken a good texture and helped thicken the sauce.
Very good. Place the meat in a bowl with 3 T. cornstarch and 1 T. water. Toss and work it in so all of the cornstarch is absorbed. This will thicken your sauce and has a smoother consistency than flour does. I doubled the sauce and added my favorite stir fry vegetables and served over Jasmine rice.
I love the flavor of this!! Original recipe is great as is I think! I have tried this on the fry pan with chicken breast or thighs and I have also baked it in the oven... Either way the smell is intoxicating and I can't wait to it it! MMM MMM!
This was very good. I didn't have any hot sauce so I doubled the ginger and sauteed red pepper flakes in the oil before browning my chicken. It gave it the perfect kick! The sauce was just right and tasted wonderful over rice! I added carrots just to give some color too.
WOW! Thanks Kate for this awesome recipe! I only used 2 chicken breast halves but kept the remainder of the ingredients the same. I shook the chicken strips with 1/2 cup cornstarch in a bag and let them rest for a few minutes before frying them in a preheated skillet with veg oil. I used Sriracha sauce (rooster sauce) for the hot sauce. I served the chicken and sauce over hot steamed rice. I served Green Bean Amandine on the side (recipe from this site). Next time I'll serve a side green salad with "Famous Japanese Restaurant Style Salad Dressing" from this site. A must is to have watermelon slices on the dinner table. Watermelon cools the tongue and cleans the palate.