Reviewed: Dec. 30, 2008

Ive made this twice so far and love it ! I took some advice from other reviewers to change it up slightly. I didn't use peanuts but half a cup of crunchy peanut butter. I also altered some of the seasoning amounts. I used 5 garlic cloves,doubled soy sauce,ginger and red peppers and left the rest as is. The cilantro and green onions are a ferfect pair.As far as the chicken broth, I used half the amount to start and added as it cooked depending on how thick I wanted it and found myself using slightly less than called for. Next time I will leave out the sugar, dont really see it as necessary. Once all the chopping is done, the rest makes for a quick meal. Leftovers taste great as well. I put it on a plate of rice with broccoli and the next day it even tasted good as a sandwich.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sunshine

Cooking Level: Intermediate

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2008

I would suggest adding more veggies (brocoli, bok choy, zuccini) and more garlic to this dish. Was delicious with rice noodles - limit the peanut butter as needed. Was a bit runny but very delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sunshine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

AWESOME!! Made it as directed except doubled the recipe and added6 tblsp of crunch PB. Next time I will cut back on broth as my family likes it thinker. Also added a spoonfull of garlic chili sauce. I put it over Shirataki noodles for a low carb dinner.... Shirataki noodles are a soy noodle with almost NO calories and no carbs and tasts like pasta! YUMMM

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

beautifulgvb

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

This is a good recipe and I think the peanut flavor is just right - not over dominating the dish. Perfect with cilantro. I took the advice and added 1/2 cup peanut butter, cut down peanut to 1/2 cup. I combined the ingredients for the sauce and let it simmer in a sauce pan on low. Meanwhile, prepared (cut up) and cooked the chicken and vegetables, then added the sauce. The vegetalbes are not over cooked this way.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Em

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

This was fabulous !! I prepared it exactly as the recipe suggested and I will definitely make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

This was delicious! I wish I thought to double the recipe because there wasn't enough for all 4 of us to have seconds :( I took the advise of someone else and added some chunky peanut butter in with the broth and cornstarch and it thickened up nicely. Thanks for sharing this recipe :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

diane

Cooking Level: Intermediate

Living In: Coventry, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

This was good, but it lacked the WOW factor as my son would say. I followed the suggestions of using crunchy peanut butter, broccoli, and hoisin sauce. The broccoli soaked up the sauce and its flavors, good addition! It did take a bit to thicken and I was getting worried it wasn't going to, but it did as others said it would. I would lessen the broth maybe next time. I served it on noodles. The flavors were very good and worth the try.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mnnurs4u

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

This is AWESOME! I did as many reviewers mentioned and used chunky peanut butter. I also increased the garlic and used chili garlic sauce. While it was simmering, I squeezed some fresh lime juice. It was PERFECT! Thanks so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sandy

Cooking Level: Beginning

Home Town: Clay Center, Kansas, USA

Living In: Coffeyville, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2008

I thought this recipe was very good as well, although based on previous reviews, I made some changes of my own. Instead of using the cornstarch, I used natural peanut butter to give it a more peanut flavor. I also topped it with bean sprouts as suggested by other viewers and doubled the garlic. Very good recipe, I will definitely make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lvs2ckinwi

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2008

This is an excellent recipe. Made this per the recipe, except left out cilantro, as we didn't have any on hand. The sauce was perfect and would be a good all purpose sauce for other chinese dishes. You could make minor adjustments such as substituting beef broth if you're making a beef dish. After the cooking was completed, I added ~ 1/4 c. peanut butter per some of the other reviews. It gave it a richer peanutty taste, but I actually think we preferred it without the peanut butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

wishiwascookin

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2008

My family loved this! As other suggested, I added about 3-4 TBSP of chunky peanut butter. If you do that - you should cut down the cornstarch (maybe in half to 1/2 TBSP). Serve with either rice or thin noodles.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2008

Delicious! We added pak choy and string beans, and substituted 2 tbs of flour since we didn't have any cornstarch on hand. Very nice combo of flavors.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 4, 2008

One of the best dishes ever! Per other suggestions, I used a big glop (probably 3-4 tbsp of crunchy natural PB) and then used chopped peanuts as a topping.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rebecca

Cooking Level: Beginning

Home Town: Norristown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

This is one of my family's favorites. YUM!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Indymomof3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2008

Very tasty! I did the extra crunchy peanut butter some others did and found it almost perfect! Next time I won't use as much cilantro or as many onions, but I think that is just our household. It was very tasty and very presentable! Thanks, Denise!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Harper0401

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2008

This recipe is YUMMY!! I made a few small changes...instead of peanuts I add a cup of chunky peanut butter and stir it in until it melts. I also add a couple handfuls of broccoli along with the green pepper. I leave out the cliantro and green onions b/c I never have them. I serve this with brown rice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cheerguin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2008

I had always been interested in recreating the thai chicken pasta that was so delicious at the Cheesecake Factory but always shied away due to the calories of the peanut sauce and the pasta involved. Well, this recipe, with a couple of tweaks as recommended by reviewers, is a darn good replica. I cleaned up the recipe a bit for my particular diet and substituted 1 large tablespoon of almond butter instead of either crushed peanuts or the peanut butter previously suggested. Additionally, I used kelp noodles, because I am avoiding wheat, but only for convenience. This recipe would also work with rice noodles or regular noodles.Yumm!! It's a keeper. My husband also loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa S.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2008

I really wanted to like this but the flavor was too mild - all that broth kinda watered it down, I guess. And way too many peanuts.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ellen Pfeiffer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2008

This was really good. I did double the sauce, added about 1/3 cup chunky peanut butter instead of peanuts, marinated the chicken in soy sauce and cayenne before cooking, and served with vermicelli rice noodles (found in the Asian section of the grocery store)... very good! We squeezed lime on top. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2008

i am only giving it 2 stars bec if you follow the recipe exactly, the sauce is very bland. i have to increase the soy sauce to 2 TBSP and use only 1/2 cup of chicken broth. after the changes, the dish came out ok.

Was this review helpful? [ YES ]
0 users found this review helpful