Super easy. Used veggies I had on hand. Terrific flavor. I added red pepper flakes too but it would have been just as good without. Not one of those flavorless soupy stirfrys. This is a keeper

Really good and really easy to make. I love how I had all the ingredients on hand already. The veggies I used were zucchini, onion, mushroom, carrot, green onion, and broccoli. I ended up having to add more soy sauce and oyster sauce but I think it was because I used more veggies and chicken. This also tastes great with hot chili oil or sauce.

Recipe was very good and healthy. This was the first stir-fry that I have ever attempted to cook from scratch and it was easy as easy could be. I used sesame oil instead of oyster and it worked great. The portion size was great too, especially if you are on a diet and trying to incorporate vegetables into your diet.

I have tried dozens of stir fry recipes and this one rates at the top. I did do as others suggested and added a pinch of red pepper flakes for some heat and used freshly grated ginger when I sauteed the chicken along with the garlic and oyster sauce ( just because I LOVE ginger )- I substituted lite teriayki for the soy due to the sodium content. I also used only the veggies I had on hand, broccoli, sweet yellow pepper, scallions, carrot and celery. Nishana, I am grateful for your Asian friends too. The oyster sauce and the soy ( or teriayki as I used ) combine really well and make this a nice stir-fry with a taste that I am guessing I will crave down the line. So, this is defintely one recipe that will go into my rotation. Thanks again for submitting this.

A good, versitile base for a great stir fry. I added ginger, a more oyster sauce than called for and some siracha chile sauce for a kick. Could have used a little more garlic, but very good regardless.

Loved this recipe-and so simple! It was a bit salty for my taste, so I added a teaspoon or so of sugar.

Added garlic, ginger, onions & cummin powder to taste.

Phenomenal! We used some different vegetables, but this was an amazing recipe. The chicken was tender, and the sauce is delicious!

This was great, we didn't have mushroom soy so substituted regular soy and it was still delicious. Have made this recipe several times, switching up the veggies. Yum.

I tried this recipe a couple of nights ago for dinner, but instead of adding the meat, I used just with the veggies as I already had my meat planned and was looking to stir fry some veggies as my side dish. This turned out to be excellent, I didn't use all the veggies called for as I didn't have everything, so improvised with broccoli, bean sprouts, mushrooms, gr onions, yellow peppers and celery. Luckily it's very forgiving and will adapt well with what you have in the fridge! The only other thing I cahnged was not using the mushroom soy sauce (did not have and have actually never even looked for it). I used just regular reduced sodium soy and it turned out great. I didn't add the salt either and was glad as I found that this recipe did not need the additional salt. Hubby and I both really enjoyed, thanks for sharing!

GREAAAT!!! I added 1/4 tsp ginger, 1/2tsp. garlic powder,2tsp chicken bouillion and various vegetables including cauliflower,pok choy ,string beans, sweet pepper and chicken stock for the water. will definately make again

Excellent. Easy, and flexible. I stir-fried the chicken only 5 minutes in the beginning. I couldn't find mushroom soy, so just used regular. I used slightly different veggies to use what I had in the fridge. I used one cup each of broccoli, carrots, green pepper, celery, green beans, shallots. I also used more chicken than the recipe called for.

DF and I really enjoyed the chicken stirfry. Instead is mushroom sauce we used Hoiken Sauce which made it nicer. I loved and recommend it. I would cooked it again.

I made this the other night for my family. Easy and adaptable recipe. I did not have mushroom soy sauce, so used more oyster sauce while cooking, and added soy sauce at table. I added the kernels of a fresh cob of corn, and used pork. I sprinkled a tablespoon of sake in the pan to keep things from sticking. Served over Thai rice sticks. Yum! Look forward to making this with chicken.

I thought this recipe was absolutely delicious. My husband asked for seconds!! I think the napa cabbage was a great addition.

I used a pound of chicken instead of a half a pound. I agree with the other reviewer who noted it didn't need to be cooked 10 minutes before adding the vegetables (5 minutes was enough). I substituted bok choy for napa cabbage and left out the celery. I didn't feel like buying oyster sauce so I used some stir-fry sauce I had in the fridge. All in all, it turned out pretty good. The only thing I would have done differently is add more corn starch to make the sauce thicker.

Enjoyed this a lot! It is such an adaptable dish. I substituted cold slaw mix for the carrots and cabbage and used mushrooms instead of the broccoli and zucchini. Also added several chopped cloves of garlic and some sweet brown onion. Served over cooked linguini noodles with extra soy sauce - Yum!