Chinese Chicken with Sweet Onions

Very good! This was fast, easy to prepare, and the instructions were very accurate. Next time I would cut down on the amount of oil as I thought it came out a bit too oily. I also expected the ginger to permeate the flavor more fully - I think perhaps mincing the ginger pieces might help spread the ginger flavor so that with each bite you would get a burst of ginger flavor. Still, this really was very tasty and I will certainly make this again. The drizzle of hot chili oil at the end was really a nice touch.

This was a really nice stir-fry. I enjoyed the ease of preparation. It was flavorful, too. Nice combination. Thank you!

Yum! This was so quick to make, and it tasted great. I still had plenty of oil after cooking the chicken, so I did not add extra, just went ahead and added the veggies. I loved the flavor of soy sauce, sherry, and sesame oil together. Thanks for sharing! Culinary Quest '14

We liked this a lot - especially the sweet, Vidalia onion. I thawed out the wrong package and ended up with chicken legs, but it worked anyway! Used a mixture of peppers. I only had regular sesame oil, not hot. Next time, I'll use my microplaner for the ginger to disperse the flavor more evenly. May add some garlic, too! Made for CCQ/ Culinary Quest 2014

Just logging on to review this and realize I forgot to drizzle the sesame oil on top. Sesame or no sesame this was a thoroughly enjoyable dish with simple ingredients and quick preparation. I added a little bit of extra cayenne and cut 1/3 of the oil and otherwise prepared this as directed. I really liked that the sauce was not thickened as that often softens the contrasting tastes of the soy, ginger and onions. (I had ginger flavor through out.) You could probably add a little constarch at the end but you might lose the crispiness of the peppers. Aces PanNan!