I was looking for some easy stir fry chicken dishes.  I wanted a recipe like Filipino adobo that is ready by 20 minutes tops.  When I saw this recipe from Simply Scratch, I thought, this is a kind of tedious but let me try.

Here are some changes I had to make:

1.  I don’t know what a low sodium tamari is so I used low sodium Kikkoman soy sauce.
2. I don’t have a hand held grater so the ginger was finely chopped instead of grated.
3. I ran out of chili paste so I used Sriracha sauce but I used twice as much.
4. I did not have kosher salt so I used regular table salt.
5. The oil that I used for frying is canola oil.
6. I used red onion instead of yellow onion.  I cook Indian food half of the time and Indian food uses red onion a lot so I never buy yellow onion.
7. I didn’t have broccoli so I skipped that.  I think it would have looked more authentic with the broccoli.

It took me one hour and a pile of dishes to finish cooking.  I like that I finally learned how Chinese does stir fry chicken but the recipe can use more salt and chili.

I will try this again next time using chili paste.  I think it would make a whole lot of difference.

 

 

I would have wanted it to have more salt and more chili hot flavor as what I made was a little too bland for my taste.

Don’t blame the recipe maker, I made a lot of changes to this recipe.