I love this recipe! I didn't follow it exactly from the comments that had been posted. I'm not a big stir fry person, so instead of using frozen stir fry vegetables I used fresh shoestring carrots. This of course cut down on some of the liquid, not making the sauce watery like some people have said. I do like a lot of sauce with my chinese, so I doubled the liquid. After cooking the chicken, I removed it from the pan to cook the sauce and let it reduce to make it thicker. I added the carrots in to cook slightly, then added the chicken to warm back up. I also added crushed red pepper for some spice and it was wonderful! This is a great recipe and I will make it again!