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Very easy to make and just as easy to enjoy! Thanks for sharing!!
My spouse loved it, I felt it needed a little more spice. He did add siracha to his. Very easy to make.
In several of your replies you’ve said it’s difficult to describe the technique for cutting the chicken breasts. Several posters seem confused by the descriotion as well.
In the past, the photographs that usually accompanied Elise’s instructions were detailed and seemed to walk me through the process. Reading the blog felt as if I was in her kitchen at her side as she taught me how she prepared the dish. That was part of the “charm” of Simply Recipes that set it apart from and above the massive number of cooking sites.
And you’re probably familiar with the expressions: A picture is worth a thousand words!
This note is not intended for the general posting of comments as my intention is not to be discouraging toward you. This note is simply (simply!) meant for feedback purposes. Use the information as you wish.
I have a question. I have a food allergy to oysters. Is there a substitute for the oyster sauce? Would really like to prepare this at home for that very reason. Thank you.
Hi, Donna — You have a few options to replace the oyster sauce. Oyster sauce is kind of salty sweet. So if you skip it you need to bring back that salty sweet flavor. This recipe already calls for soy sauce, so I wouldn’t add any more of that. Instead just whisk in 2 to 3 teaspoons of sugar. Taste it, and see where you end up. If it tastes too sweet, add a splash of soy sauce. You could also add a splash of rice wine vinegar.
Between steps 1 and 2, you don’t remove the chicken from the pan? Doesn’t it overcook? I look forward to trying this recipe, it sounds and looks delicious!
It shouldn’t be an issue, because when you add the veggies the chicken has only been cooking for a few minutes. Thanks for asking, Sylvie! Hope you enjoy this classic takeout dish at home!
Loved it! Staging was a great idea and it really helped to insure the food was added and cooked to perfection. Thank you!
I’m confused on step 2. Up above under “Velveting” you said to either use the egg white or the whole egg. Yet in Step 2 you say egg yolk and 1 tablespoon of cornstarch. As for Step 1, I usually wash and dry the chicken breasts and lay them on a plate and put into the freezer for 15 to 20 minutes. This makes it easier to place your hand flat onto the breast and carefully slice horizontally through the breast making two cutlets as opposed to calling them strips. Chicken breasts come in many different sizes and shapes. That being said, I only downgraded it because of the confusion of directions. I’m anxious to try this recipe as she usually has great ones that I’ve tried and kept.
Hi Shirley! Thanks for catching the mistake on the egg! That’s the ol’ pastry chef in me coming through (since we use yolk for glazes). This recipe should be with the whole egg used (not just the yolk).
As for the cutting of the chicken, we all have our different ways of accomplishing the same cut. I don’t know that cutting them into cutlets prior to cutting them into strips is ideal, though. That would create skimpy strips of chicken as opposed to the heartier chunks that we want here.
I agree that freezing for short time firms up the meat to make for easier cutting. But, for safety’s sake, I disagree with washing prior to freezing. The FDA, USDA, and numerous public health departments, discourage the washing of raw meats as it encourages the spread of bacteria in your kitchen. Your thorough cooking will eliminate any nasty bugs you don’t want, so the washing isn’t necessary.
I think, with your help, we’ve made this recipe foolproof. Thanks so much for your keen eyes!
Emma here, managing editor. Yup, I agree with Marta on the chicken-cutting instructions. The main goal is to just get bite-sized pieces that are all about the same size and shape — however you achieve that is just fine!
I’m having difficulty visualizing step #1, in orientation. Feeling dumb, unsure if I should be cutting horizontally from thin to thick, vertically on a diagonal from tip to thickest part, or vertically creating a thick and a thin cutlet. ?? Also, would it make sense to pound the chix to even thickness for even cooking? Sound like a recipe I’d definitely like to try, especially the velveting technique.
Hi, Norm! Emma here, managing editor. We struggled with how to describe this as well and kept going back and forth as we were editing! It’s surprisingly hard to describe how to cut meat. The goal is really just to create bite-sized pieces that are all about the same basic shape and size. Anyway you achieve this is fine. I like your idea of pounding it flat!
I agree with Emma, Norm. I never knew how difficult it was to describe cutting meat, so don’t feel dumb at all.