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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ASHLEYBEGOOD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 9, 2007

I made this for dinner last night and followed the directions almost exactly. I omitted the cilantro because nobody likes it and I cut the peanuts down to about 1/4 cup (I didn't use dry roasted because I didn't have any. Instead I used redskin and they were tasty). The end result was good...it was quick and there were no complaints. It definitely does not serve 6 people as the recipe states though- more like 4. We may make again, but not likely because we all found there was just nothing spectacular about the dish.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Feb. 4, 2007

ok not the resturant flavor that I had hoped for, I did use more garlic and ginger than the recipe called for but it still came out very bland

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lagamor

Cooking Level: Beginning

Home Town: Manhattan, Kansas, USA

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Reviewed: Feb. 2, 2007

I thought this was great, although next time, I will reduce the amount of peanuts by half.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jan. 23, 2007

Wow, this was a great recipe. I doubled it & served over jasmine rice. Served it with fresh orange wedges & the fam thought it was a wonderful compliment to the main dish. Changes made: used 4 tablespoons of peanut butter plus 2 tablespoons cornstarch (remember that I doubled the recipe) - the peanut butter didn't thicken it up enough for me. Also, I used 1 c. chopped peanuts, one larger pepper & kept the onions & cilantro at one bunch each (maybe a little less). A also did not double the cayenne pepper - just used a rounded 1/4 teaspoon. Perfect amount of spice for the adults & kids!

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 17, 2007

was really good and easy.

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V. Strickler

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Reviewed: Jan. 13, 2007

This recipe was just what I was looking for!! I added a bit more cayenne and played with a few other things just to make it more interesting. Use some chunky peanut butter instead of the cornstarch... Awesome. Definately hit the spot. Gonna be my staple Peanut recipe. Thank you!

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jan. 12, 2007

Excellent and easy. I used about 1/2 c peanut butter and 1/4 c peanuts as others suggested. Next time I will probably omit the cornstarch and add broccoli. The cilantro is necessary, in my opinion, to provide contrast, brighten the flavors and keep the sauce from being too rich. Even the kids liked this.

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VVGROVER

Cooking Level: Expert

Living In: Allen, Texas, USA

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Reviewed: Jan. 5, 2007

This recipe is great but you must be sure to only use a small amount of cilantro, maybe 1/4 cup loosely packed or else it will take over the flavor. I used cashews and they tasted great too! Very good dish!

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TaraCraig

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

Living In: Gulf Shores, Alabama, USA

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Reviewed: Dec. 30, 2006

less cilantro and make sure you use the chunky peanut butter. This dish is frickin' BOSS!

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Sweet Dick Willi

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Reviewed: Dec. 28, 2006

Great recipe! Will make over and over.

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Kim Riggi

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Reviewed: Dec. 26, 2006

I loved it. My husband liked it. He thought too many peanuts. Also, I tossed in a ton of curry because, well, we like curry. I think that really pepped it up.

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holly3211

Cooking Level: Expert

Home Town: Mound, Minnesota, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Dec. 18, 2006

Excellent flavor!!

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Laurie G.

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Reviewed: Dec. 16, 2006

This dish was great! I doubled the bell pepper and minced garlic (just a preference thing) and added only half the peanuts that were called for, but other than that I followed the recipe exactly as written. Oh my gosh it was good! I had never used wok oil before and I loved it; I thought that it added a great flavor to the chicken. I would highly recommend this recipe.

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Katie723

Living In: Boulder, Colorado, USA

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Reviewed: Dec. 10, 2006

Great recipe- I used peanut butter instead of the cornstarch and peanuts. I don't think its restaurant quality but its not for a change.

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KCcookin'

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 4, 2006

This is amazing!!!! Best recipe off this site for me so far, I think. I used the peanut butter as others suggested and went VERY light on the cilantro--one palm full was plenty, but don't omit it!!! You need the flavor. I served it with white rice, and the Sesame noodles and Asian lettuce wrap from this site for my Mother-in-law's birthday and it was a major hit! Thanks for all the good recipes!

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fiddlin'inthekitchen

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Reviewed: Dec. 3, 2006

I liked this - I think I made it very hot and spicy though - I did not have the oil that I needed in the beginning - so I used Chili Oil - but it worked and we loved it. It was hotter than I think many would like - but we like spicey. I am going to try it again as the recipe is written. My hubby did think it had "too many peanuts - so I will probably add less than called for next time.

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Nov. 30, 2006

I don't know why no one has mentioned this, but this recipe left much to be desired--it was just kind of bland. My boyfriend and I agreed that there's "something missing" from this recipe-- some kind of kick that just isn't there. I even upped the cayenne pepper exponentially, but it didn't help. I don't think I'll make this particular recipe again.

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SANZY

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Reviewed: Nov. 30, 2006

I changed the recipe based on prior reviews and I wish I had not. I didn't have any peanuts so I used 1/2 c peanut butter and it was horrible. I would make again with peanuts and leave out the peanut butter!

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Nov. 29, 2006

I followed others advice and added a couple TBS of peanut butter to the soy mixture. I added cashews at the end and some red pepper flakes. Didn't need cornstarch, PB thickened nicely. The red pepper really adds a nice taste to this dish.

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NURSEARS

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Denise's Peanut Chicken

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