Reviewed: Jul. 16, 2009

This recipe was a very good effort. It missed the mark by one star because it seemed to lack some sweetness and peanut butter. So I added an additional TB each. I am curious to experiment with some lemongrass next time, to give it a more Vietnamese/Thai flair. Overall it was very good.

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Clare's Mom

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Reviewed: Jul. 8, 2009

My guests raved about these! My girlfriends do a different ethnic food every week and we play around with new recipes. This week was Thai food and these were the first items to be eaten! I did use the red chile saracha (sp?) sauce instead of regular hot sauce.

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ROSINFALL

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Reviewed: Jun. 29, 2009

Trying to find a recipe that was like the Satay we had at a restaurant. This wasn't it. Good, but not what I was hoping for.

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ENC128

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

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Reviewed: Jun. 2, 2009

Not what I was expecting... to bad!

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housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: May 28, 2009

My kids loved it and I thought it was alright. I think I might have screwed up though because I found it kind of salty.

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Lindseya117

Cooking Level: Expert

Home Town: Lake Charles, Louisiana, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 11, 2009

i really wanted chicken satay, but didn't have a grill or a set of skewers handy. so i followed the recipe exactly, let the chicken marinade overnight, and come the next day i grilled in a frying pan with a tsp of olive oil. surprisingly the chicken still came out very juicy!

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saralovesfood

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Reviewed: Apr. 10, 2009

"I" liked it. The kids, not so much. I've made it at the BBQ. Some really loved it, others turned away. It is potent. I'll make it again, but just a smaller portion. Thanks!

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Super99

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

I doubled the peanut butter, added cumin, garlic powder, curry and a honey, since I didn't have brown sugar. We put it on kebab sticks and cooked it on the George Foreman with bell peppers (green and red) onions and mushrooms and ate it over rice with parsley and 7 spices. It was one of the best meals i've ever had on a diet !!!!

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Amber

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Reviewed: Mar. 24, 2009

I love this recipe. It does take a bit of work and your hands will smell for about a week after handling the marinated chicken, but it has an amazing flavor. I do, though, refrain from revealing the ingredients to anyone until after they have tried it and like it.

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Aunt Ree

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Reviewed: Mar. 16, 2009

I used low sodium soy sauce so it didn't come out too salty tasting. I agree with other reviewers though that it didn't have much of a peanut butter taste to it. I used 20 oz. chicken, 1/4 cup uncooked rice, and 1/2 an onion diced. I through this with all the other ingredients in the crock pot and it came out great.

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KKH3

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Reviewed: Mar. 13, 2009

Recipe was okay, pretty salty, a bit dried out for a marinated chicken. Probably won't make again.

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joyello18

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Reviewed: Mar. 11, 2009

Fantastic! I made this on the stove top, added green beans and simmered the chicken and beans in the marinade. With rice pilaf on the side it made for a satisfying and healthy dinner. I used only about 1/4 of tamari, more garlic and I think it could have used a touch more brown sugar, otherwise it was really, really great! Even my 11 mo old daughter liked it!

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pama0101

Cooking Level: Expert

Home Town: Saint Croix Falls, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 10, 2009

These were great, it's the second Ive made these and it won't be the last.

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lele

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Reviewed: Mar. 9, 2009

WOW! This chicken really explodes in your mouth! What a wonderful recipe. I highly recommend grilling the chicken. I served it with some jasmine rice and a little salad of cucumber, red onion, red pepper, lime juice, tsp. sugar and splash of rice wine vinegar. I made a few changes to the ingredients - doubled the peanut butter, more garlic, fresh ginger, tsp. hot curry powder and about 2 tsp. of Penzey's "Bangkok Blend". Just wonderful flavor - thanks!!

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Amber Gianera

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Reviewed: Mar. 8, 2009

Very good flavor, I wish I had saved the marinade like others had.

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ATaylor

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Reviewed: Mar. 4, 2009

So good i made it twice in one week!

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molly

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Reviewed: Mar. 3, 2009

I tweaked the recipe as many other reviewers suggested....reduced amount of curry, etc. I baked in a 350 degree oven for 25 minutes (I used chicken cut in strips). This was easy, fast and tasty. I'll serve it again - great weeknight meal.

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Holly

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 23, 2009

This is good. I eat it with the peanut butter noodles recipe from this site.

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sailshonan

Cooking Level: Expert

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Reviewed: Feb. 17, 2009

Such a great recipe! I made this over at my parents' house and my dad was a huge fan! My mom is not big on neither peanut butter nor curry, so she wouldn't even attempt to try it. I couldn't taste either one distinctly, but whatever! This chicken was amazing, as well as amazingly simple!

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