Chicken-and-Veggie Stir-fry

I've made this a few times, it's a nice combination of vegetables! I think the sauce is a little bit light in flavor though, could use about half as much chicken broth and more soy sauce. I often end up stirring some chili crisp into it when I'm eating it. YMMV!

It was ok, but don't care for spicy food. I used thin pork strips that I sautéed, added mushrooms, cut up bok choy, and either water chestnuts or bamboo shoots and topped with bean sprouts last 5min of cooking and served over rice.

Good recipe but not terribly imaginative. This is one of millions of infinitely variable concoctions that can be easily adjusted to anyone's personal taste and availability of ingredients. There's no need to list measurements. The same person might make this a hundred times and never have it come out the same. You don't have yellow squash, just use zucchini. You don't like breasts, just use thighs. You don't have red peppers, use yellow (or green, or orange, or purple). You don't like spicy, leave it out. You don't have cornstarch, use potato starch (or arrowroot). You want it vegan, just leave out the meat. This is really a non-recipe recipe. It's a blank canvas looking for new ideas. Just open the fridge and let your imagination go wild.

Any meal that can get my son to eat it and is healthy gets 5 stars. I didn't use the Asian Chili-garlic sauce, but it really didn't need it. It was wonderful and I plan to make it again.

This was excellent with some adjustments (I think as is I would rate it 3 or 4 stars). Here are the adjustments: First off, I added three chopped up celery sticks. Also, taking the advice of the other reviewer, I doubled up on the sauce by adding an extra cup of chicken broth towards the end and just a little more cornstarch for the extra broth (appx 1 tsp extra), and a couple dashes (appx 1 tbsp) of rice wine vinegar as the veggies were steaming. After taking out the kids' portions, I added extra Asian Garlic Chili sauce for a little more heat/flavor, and served over brown rice. I think it would have been too dry without the extra sauce. It was excellent with these changes.

Followed the directions. Did also add zuchinni and mushrooms, because I had them. With the quantity of veggies I used, I doubled the liquid content, could even be tripled, if you like extra sauce. Could not find Asian chili-garlic sauce at my local store, so used shirachi sauce and added garlic powder. You may need to adjust seasonings to your taste. We tend to like spicy foods. Served over brown rice. Makes a colorful presentation. Is a good solid recipe.