*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.
WOW! I was afraid to try this recipe as I've never had success with an Asian recipe. But this blew me and my family away! It is so tasty!! The only thing I did different was to double the sauce (though not the waterchestnuts; 1 can is enough for us). I will make this many times over. It is fantastic. Thanks!!!
This was very very yummy. I did a few things differently. I decreased the amount of sesame oil. I added mushrooms and broccoli to the sauce and sauteed the chicken in flavored wok oil. I didn't want the sauce to be too strong for my hubby and four-year-old so I doubled the sauce recipe and added about a cup of chicken broth and an extra bit of cornstarch. I omitted the chili paste but added red pepper flakes to my plate to heat it up. I didn't have any peanuts so I had to shell some from the African Gray's stash so they were unsalted. I can't wait to make it again. By the way the bird thought it was top notch too. Thanks
Yum to the max! A very simple yet aromatically and taste-buds pleasing recipe! The only differences I'd suggest is to perhaps double the sauce and add some veggies like julienned red peppers and even snow peas. Sure that can detract from its authenticity but it's a great way to add some veggies - because the flavor of the sauce is so good! Served it up with brown rice. Decently low-calorie (we left out the sesame oil and sugar.. which are heavy on calories).:)
I've made this twice now and loved it after I made several changes. In order to get that crsipy yet tender chicken omit the marinade completely. Instead toss the chicken with a bit of cornstarch so that its coated and stir fry it in a skillet with olive oil and dried red peppers. Stir fry until chicken is browned and crispy and cooked through. Then toss the sauce with the chicken until well coated. For the sauce definately double or triple it but do not increase the cornstarch. A little goes a long way. You only need about 1 tbsp even if you increase everything else. Also I cut the sesame oil in half and substitute hot chili oil for the rest of the sesame. Super spicy but delicious!
This was the absolute BEST! Truly restaurant flavor. I made very few changes which is unusual for me. I tripled the marinade and the sauce but only used one tablespoon of sesame oil and two tablespoons of olive oil (tripling would have called for six tablespoons of sesame oil). I cut back on the sesame oil because it can become overpowering and six tablespoons of sesame oil would definitely have been overpowering. I also didn't have peanuts so I used about a tablespoon (maybe a little more) of chunky peanut butter and it worked out great! I didn't triple the water chestnuts and just used the one 8 oz can. I also replaced the water with chicken stock and thinned the sauce as needed at the end with chicken stock rather than water. I didn't know what one ounce of chili paste looked like so I used about a tablespoon (keeping in mind that I tripled the sauce). It was spicy but we liked it that way. I would recommend going easy on the chili paste because you can always add more when it's cooking if you want it hotter. It does intensify as it cooks. Absolutely fantastic! I served it with Chinese Chicken Fried Rice (by LISA TOURVILLE) from this site but left out the chicken in the rice. Oh yeah I made the sauce about three hours before and refrigerated it in a covered bowl and also marinated the chicken for the three hours too because I had an appointment I had to go to so this is something you can prepare in advance and cook later.
Okay the taste of this - is 5 stars. It is really good! But I am only giving it 3 stars because how the recipe is written - is poor. I tripled this recipe and it still was not enough for 5 people!!! (me my b/f and 3 kids) I didn't have enough to give to my 2 youngest without giving up my own portion so since they aren't the biggest fans of Asian dishes I had to make them an entirely different (quick) meal. if you are cooking this for 3 or more adults x4 or even x5 the recipe. Sounds crazy but the recipe as written is for 2 portions not 4.
Rating: 1 stars
I followed this exactly as written (saw many favorable reviews that had made many changes). I love spicy food but this did not have a good flavor hot and there was not enough sauce.