We enjoyed this but it seemed a few details - in addition to using cornstarch for the sauce - were left out of the instructions that would better have ensured success. In order for the chicken to brown, the pieces need to be DRY when they hit the wok - not still soggy/wet (e.g., from having just thawed); else they merely "steam" themselves. Also, I can only assume that the 1-in. piece of ginger needs to be minced first - ? This may seem obvious but the ingredient list should specify this. Finally there is no mention of stringing the snow peas before adding them. Fortunately I had worked with snow peas before and didn't end up pulling the strings out of my mouth during the meal. I didn't have enough lime juice and subbed rice vinegar, and I omitted the chili altogether as we don't care for heat. I also used a baby stalk of bok choy and some cauliflower stems in place of the broccoli (and these are all cruciferous vegetables). The sauce is very good and this seems a flexible enough recipe to make more such substitutions in the future, even for the chicken.
Good flavor, but you definitely need cornstarch or flour to thicken the peanut sauce before serving. My veggies overcooked while trying to get the sauce thickened.Read More
Enjoyed the sauce. Didn't have red pepper in hand so left it out. Served it over jasmine rice cooked with the leftover chicken broth. Thought it could use a crunch like a cashew or something.Read More
This dish was pretty good. I made it without the red chili pepper and the family liked it.Read More
This was a good basic chicken stirfry with the added peanutty, satay flavor. After reading the reviews (I love reviews!) I decided to add a tablespoon of cornstarch to the sauce so it would thicken quickly and not overcook the vegetables. I stuck to the recipe for ingredients and amounts but changed the cooking directions to my usual stirfry routine: cook meat, remove from wok. Stirfry vegetables on high heat. When they are done I add a paste of fresh grated ginger, minced garlic and toasted seseme oil for just 30 seconds until fragrant because ginger and garlic will burn. Then add the meat back to the wok and pour over sauce which thickens quickly with the cornstarch -- viola! This will go into my stirfry rotation since the sauce is so good. Very balanced flavors. Oh! I did add a few red pepper flakes at the very end to kick it up a notch!Read More