Prep Time: 25 minutes
Cook Time: 15 minutes
Grade: A
Make Again: Yes
Recipe Source: Cook's Illustrated (May 2004)
This is very, very good. The sauce was spicy but not too hot and very flavorful. The recipe uses the technique of velveting the chicken which makes it extra good. It almost tastes like like it was fried, but is not greasy, because of the cornstarch mixture. And it keeps the chicken very moist.
I skipped the mushrooms, and used extra green beans and some scallions instead. I will definitely be making this again soon, since it is easy and I get great beans at the farmers market.
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