Reviewed: Nov. 29, 2006

AWESOME!

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Reviewed: Nov. 26, 2006

I omitted the green onions, cilantro & peanuts. Added a tablespoon of creamy peanut butter and stirred in right before serving. Very tasty, will def make again...Thanks for sharing!

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Nov. 25, 2006

this was ok... I made a few errors that probably cost a star, so I'll make it again to see if it is worthy of 5 stars! However, even with my mistakes, the taste was good, the recipe was easy and there weren't any leftovers.

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SYDNICONNALLY

Cooking Level: Intermediate

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Reviewed: Nov. 23, 2006

really really good. it is just the change we needed from our usual dinners.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Nov. 19, 2006

Really yummy recipe. Don't be freaked out by what seems to be the thin sauce when you are making this. The peanuts serve to "thicken" the sauce.

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JulieLegg

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Falls Church, Virginia, USA

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Reviewed: Nov. 17, 2006

I was so excited to try this and I don't know what happened, but I didn't like it at all. I couldn't get my sauce to thicken and my veggies got soggy from cooking too long (because I was trying to thicken the sauce). Since most of the reviews are great, maybe I did something wrong. I may try to do this again sometime.

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 16, 2006

ATTENTION Hunters/Hunters' Cooks: This is a great recipe for all of that pheasant meat you are getting in the fall. I made this recipe as instructed, except I substituted pheasant breast meat for the chicken, added 2-3 T. of peanut butter, and cut the amount of peanuts in half. I served this dish with a side of jasmine rice, and it tasted great. Thanks for the recipe and a new use for pheasant!

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Anne Y

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

Living In: Ames, Iowa, USA

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Reviewed: Nov. 16, 2006

I added extra garlic and it was fantastic! My honey loved it & we fought over the leftovers for lunch today! GREAT recipe!

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Andrea Duncan

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Reviewed: Nov. 16, 2006

This was quick and easy recipe that tasted sooo good... I kept the red pepper shaker on the table for those of us who love to heat things up. I thought the peanut ratio was a bit high. I could easily cut the peanut amount in half BUT my kids LOVED the peanuts! I added some rice noodles and sugar peas on the side (for the kids)and that seemed to be a well-rounded meal. This is a KEEPER!!!

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harperhabitat

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Colfax, California, USA

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Reviewed: Nov. 15, 2006

My girlfriend said it best, 'you can tell this was thrown together over time.' It's true. This is not a very 'ethnic' dish and really isn't that special. Even if you double the sauce, there still isn't much going on. On a similar note, it's not a 5 star or 4 star recipe if you have to read the reviews and make all kinds of corrections to make it passable. I'd stay away from this one and try something else.

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Sean S.

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Reviewed: Nov. 15, 2006

It was lite and very tasty.

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Busy Mom

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 14, 2006

This is a Keeper! I used 2 chicken breasts and pounded them out thin. Then I cut them into thin strips, same with the red pepper. I added 1/4 cup peanut butter, along with only 1 cup of the chopped peanuts, for texture. I added some chili paste to give it some kick and served over rice. The longer it cooks, the thicker it gets. I thinned it down a bit with a couple Tbsps. of water. This will be good to sneak more veggies in, next time.

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Linda

Cooking Level: Expert

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Reviewed: Nov. 14, 2006

I don't know why this was so highly rated, its certainly lacking something. And my gosh, don't use 2 cups of peanuts. I know its "peanut chicken", but seriously, 2 cups of peanuts is a lot!

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Chris..Cooked.

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 13, 2006

I shouldn't have doubled the sauce as others advised, because it turned out way too soupy. It seemed like this could be a good dish, so I'll give it another try, but boy did things go terribly wrong my first go at it.

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Lovetoeat

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Wayne, Nebraska, USA

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Reviewed: Nov. 12, 2006

I found this to be a bit bland even though I love peanuts.

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peggy green

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Reviewed: Nov. 12, 2006

Very yummy! I took the advice of others and used a scoop of crucnhy peanut butter instead of roasted peanuts. I also omitted the cilantro because I didn't have any. Everyone loved it...even my three year old daughter!

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Sarah E.

Cooking Level: Beginning

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Reviewed: Nov. 11, 2006

This was AMAZING! I added mushrooms and broccoli. You kind of have to tweak some of the ingrediants to your liking (the cilantro and peanuts as others have said) but this was better than any take out hands down! I served over brown rice. Will definitely make this again!

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EKACOS

Cooking Level: Intermediate

Living In: Belmont, Michigan, USA

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Reviewed: Nov. 11, 2006

Great! Uses pretty much everything I had...only added some carrots, water chesnuts, and switched parsely for the cilantro (my choice) Thickened w/ a lil' cornstarch...to my liking...Thx!

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Nov. 10, 2006

This was tasty but I did make a few adjustments. I hate to change a recipe but it needed a bit more flavor. I hated to but I needed to add salt and more cayenne. Used peanut butter for lack of peanuts in my pantry and used dry cilantro too. I will definitely make this again keeping the added salt and peanut butter but nothing can beat the taste of fresh cilantro. My husband wants us to keep this recipe around and that says alot.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2006

We really enjoyed this dish. I used a bit less onion and cilantro and used a pinch of ground ginger since I didn't have ginger root. I also added a teaspoon extra of corn starch since I wanted the sauce to be thicker. Turned out great! Will definitely make again.

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JESSIK

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Denise's Peanut Chicken

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