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Another masterpiece by Inez! I didn't have chicken...I used pork leftovers--and the taste was wonderful. Thanks for a great recipe!
I really liked the simplicity of this recipe, also I like that you can use whatever veggies you have on hand. I added hot pepper flakes to kick it up a little.
Very good tasting stir fry but like others suggested I doubled the sauce. The recipe can adjusts to a variety of vegetables but I love sugar snap peas in mine. We just have nuts on hand to sprinkle on after making serving since some of my kids have allergies. I usually use peanuts because we always seem to have them on hand. Thanks for a great stir fry recipe.
I thought this was a little bland. Should have read the other reviews to double the sauce...or at least the soy sauce. Overall good, just needed more flavor.
Thanks for the great recipe! My family loved it. My kids don't like peppers and mushrooms and yet they ate them in this recipe. Will definetly make this often.
The sauce had a very good flavor. I used frozen stir fry vegetables, they were OK, next time I will use fresh. I would recommend making this.
This was a very simple, delicious stir fry. I used a mix of fresh and frozen veggies. I think next time I'll use just fresh veggies, including freshly grated ginger and garlic and season the chicken with salt and pepper in the first step. I didn't have cashews so I just sprinkled walnuts on top. Thanks for sharing!
I thought this recipe was great. I omitted the chicken and used lots of fresh veggies insted. I did add about 30ml of Oyster Sauce just to use up what I had on hand. It was a great stir fry and had more flavour than our local chinese take-out's. Loved the cashews, they sure added a nice crunch. I served it over jasmine rice.
My husband requested oriental chicken without sugar; I found this. It fits the bill and is very healthy, I think. (Leave out the cashews to cut down on that huge amount of fat.) To add flavor, I rubbed the raw chicken with fresh crushed garlic. This does not make much sauce if you're serving it over rice; next time I will double it.
Thank you, Miss Nezz for posting this wonderful recipe. It was so very, very good. I used the grated ginger in the jar --- and I should have added more. I didn't have my thinking cap on when I decided not to use the ground ginger (knowing I should have bumped the amount I was using up). Nevertheless, it was still awesome. Instead of plain cooking oil, I used some sesame oil. I didn't use the carrot, but instead had some beautiful asparagus on hand. I also sliced the onion instead of chopping it. I know it will even be better the next time I make it -- due to adjuting the ginger -- and I think I'll also increase the soy sauce just a little. I added some minced garlic and will continue with that the next time I make this. It's such a fresh, healthy dish. Your directions were great (and I so appreciate that). This makes a marvelous meal.