mzrosemary
posted:7/19/2006
I am allergic to garlic, but the recipe enterested me. I substituted ginger and cilantro andthe lite ingredients.We really enjoyed it. However the recipe needs some work. I was using an electric skillet and turned it way down but I still ended up taking the chicken out before the vegetables were tender,but crisp. I know I cooked my chicken longer, before adding vegetables and sauce mainlybecause I couldn't measure and mix the sauce that quickly. That is why I removed the chicken to keep it from drying out I,too, even though I covered it and had on low, the sauce was thickened and started to stick before the vegetables were done and there was not nearly enough sauce for 2 cups of rice. Several comments have suggested doubling or even quadrupling the sauce mix. What I did is started adding skim milk a little at a time. The milk happened to be in a measuring cup. so I know I used over a cup. I put the last of the milk into covered casserole I had removed the dish to. With no h
