Reviewed: Oct. 5, 2007

Ginger was a bit strong for my family's taste, will use less next time. Used crunchy peanut butter, but next time will stick with plain peanuts. Great recipe, just change to personal taste.

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DBECENTI

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Reviewed: Oct. 2, 2007

I have made this a dozen times and it never fails to satisfy! Great recipe!

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Brando

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Reviewed: Sep. 25, 2007

Very good. I added broccoli and also increased the sauce by 1/3. Used Thai chili sauce instead of cayenne to better control the heat,sauteed the chicken and veggies, then simmered it all in the sauce.Served with rice. Yummy!

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PAPERMOONKAT

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Aug. 27, 2007

Excellent recipe! I followed the advice of others and added the following: 1T hoisin sauce, 3T chunky peanut butter, and extra crushed red pepper It was very yummy. I tossed some yellow squash in mine also, but that was just because I needed to use it. I served over jasmine rice. Very excellent! Thanks!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 4, 2007

One word-gross! This recipe calls for so many (costly)ingredients, and what I ended up with looked like dog food. So bland with no real flavor. I served this to my husband, and we had to sit thru an uncomfortable dinner b/c no one wanted to mention how bad it turned out. Thumbs way down.

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ray

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Reviewed: Jul. 11, 2007

Pretty good but the peanut taste gets a little overpowering after a few bites.

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TryAndEatIt

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Reviewed: Jul. 7, 2007

I love this recipe! It is wonderful with rice.

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JJ

Cooking Level: Expert

Home Town: Paullina, Iowa, USA

Living In: Sutherland, Iowa, USA

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Reviewed: Jun. 13, 2007

This recipes was incredible! Everyone loved it and they have been talking about it for weeks afterwards, it was a HUGE hit. I followed other suggestions and used the peanut butter instead of the peanuts, but will add some peanuts next time for a bit of a crunch. I served it over rice noodles and it went great!

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val

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Reviewed: Jun. 8, 2007

Great recipe. Made a couple of changes, althought with the changes I made I guess it's technically "Cashew Chicken". Used chicken thighs instead of breast to combat the dryness a lot of people commented on. Sauteed it with the onions, ginger and garlic. Took it out of the pan and made the sauce seperately, then added the chicken back later. I also used sambal hotsauce instead of cayenne (1 tablespoon). Halved the chicken stock. Doubled the sugar. Added 2 tablespoons of cashew butter to the sauce, and finished with a handful of ground cashews instead of peanuts. Everyone in the family loved it.

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A. Maeng

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Reviewed: May 24, 2007

Incredible recipe!!! My husband also loved it. It was like going to my favorite chinese restaurant. The flavors were great!

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staciempaquette

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Reviewed: May 13, 2007

Fantastic!!! I added about 3 tbs of peanut butter and about a cup of chopped peanuts, along with a bag of stir-fry veggies and a dash or two of crushed red pepper for a little kick. Tossed it all with steamed white rice and then let it sit for a little while to absorb. Good stuff!!!

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littlehemmy

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 9, 2007

Made this dish last night. Best stir fry I ever made. I cut back on peanuts & added 3 TBS peanut butter at the end. Vegies I used were green pepper, carrots, zucchini & regular onion as I didn't have green ones. Excellent! Will definitely make again.

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lindaessed

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Verona, Pennsylvania, USA

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Reviewed: Apr. 15, 2007

Followed this recipe exactly....way too many peanuts!

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Apr. 8, 2007

This is one of my all-time favorite recipes. I make it for myself using chicken, or for my vegetarian friends using tofu which I press and cut into bite-sized squares. I make it a little different every time, but usually add plenty of vegetables (red peppers, sugar snap peas, broccoli, whatever I have on hand), and I always use 2-3 tbsp of extra crunchy peanut butter instead of peanuts. It's always a big hit whenever I bring it to potlucks, and I get frequent requests for the recipe. Thanks, Denise!

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Nicki

Cooking Level: Intermediate

Home Town: Melbourne, Florida, USA

Living In: Satellite Beach, Florida, USA

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Reviewed: Mar. 30, 2007

It is indeed very very good, but takes long enough to cook that I have only done so once.

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Stine

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Hoboken, New Jersey, USA

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Reviewed: Mar. 26, 2007

Not as flavorful as we had hoped. Thought a bunch of cilantro and 2 cups peanuts wouldbe too much. Used dry cilantro, powdereed ginger, and not all the scallions or peanuts. OK but still looking for abetter peanut recipe. Also inculed about 2 tbsp natural peantu butter chunky. Ok now that I have eaten the leftovers I will say that the taste was much better leftover. I think the biggest problem is that you are supposed to almost entirely cook the chicken before adding the sauce and by the time it thickens the chicken is over cooked and flavorless since it didn't cook in much. I would cook the peppers a little longer because peopl e got heartburn. I liked it much better than the BF so probably won't run right out and make anytime soon.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Mar. 19, 2007

If you're looking for a great Asian dish, you have to try this!

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FollowerOfJesus

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2007

This is wonderful. Add extra veggies if you like- great flavor!

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wendi

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Reviewed: Feb. 24, 2007

This turned out to be a bit bland, so I don't think I will make it again. The sauce was very soupy. There are much better stir-fry recipes out there than this one.

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Bruinlombard

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Reviewed: Feb. 18, 2007

Only added about a cup of peanuts, about 3 tbsp of peanut butter to the broth mixture, and cut back heavily on the cilantro, which was good because I think it would have taken over the taste of the dish. There was enough for about 3 servings. Definitely a keeper with the adjustments.

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