The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 9, 2006
This was yummy! I used 3tbsp of peanut butter like other reviewers suggested. I didn't have fresh ginger so I used ground ginger and red pepper flakes instead of the cayenne. I will add a little more pepper flakes next time...we like it a little spicier! Definitely a keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 9, 2006
I give this 3 stars because my husband and I disagreed. I did not like it at all... I tasted too much of the ginger and parsley. My husband liked it but he wasn't raving wild. Be sure to pick up UNSALTED peanuts when you shop!
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Ann
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 9, 2006
Yummy!!!!This will definitely go into my rotation. I did add creamy peanut butter as many others suggested so the sauce was thick enough. I aslo threw in an asian vegetable mix that I got from teh frozen foods section and served over thai noodles. I ate it for lunch the next day and the leftovers were evn better!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 9, 2006
This was so yummy! I added 3/4 cup of creamy peanut butter because I didn't have any peanuts. It was very good and I can't wait to make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2006
I made this for six people, and it was a hit. No problem with the sauce thickening, but it did take a little longer, about 7-8 minutes. I added broccoli florets and reduced the peanuts to 1/2 cup, for taste and calories. Hint: To quickly "chop" peanuts, put them in a food storage bag and lightly pound with a can or mallet. Instantly chopped. Thanks, Denise.
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Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2006
My family really liked it - cut the liquid by half or add peanut butter to thicken it up (watch the peanuts - not too many!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2006
Excellent recipe. I modified it a bit, by using beef instead of chicken, reducing peanuts to 1 cup as another reader suggested and I added frozen broccoli. Also the sauce wasn't thick enough so I added more cornstarch. Other than that the recipe was delicious! It's definitely a keeper and will make again. It does taste like Thai take out without the grease
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CJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 7, 2006
SO GOOD! I followed some suggestions and added broccoli and about 2T peanut butter. I used 1 1/2c peanuts (ground them up in my food processor) and would NOT leave them out. That said, I am a texture girl and I think they added a lot to the dish. My husband stated that this dish was so much better than the asian take out we'd had about a week ago...and boy was he right!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2006
I made this dish tonight and not only did it smell awesome but tasted fantastic. I added some broccoli and peanut butter. I also substituted red pepper flakes in place of cayenne. Next time I will double the recipe so we will have left overs for lunch.
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Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2006
Everyone really enjoyedthis at dinner tonight. Ifollowed previous suggestions and substituted 3/4 cup of crunchy peanut butter instead of the peanuts and cornstarch. I also used honey instead of sugar - Both changes are highly recommended. Instead of scallions I used regular onions before i put in the chicken, and I didnt have any cilantro. Other than adding extra vagetables: broccolli, carrots, snowpeas and mushrooms, I kept the quantities about equal, and just multiplied it by the amount of chicken I had. Thanks for a grest recipe
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2006
The three of us really enjoyed this. I was conservative with the cilantro and onions, but will use the full amount next time. i will also use more ginger and garlic. I used natural peanut butter and the sauce was a little grainy, which made my husband rate it a four. My 7-year-old had two huge helpings and then went back and picked the last few pieces of chicken out of the serving dish, which merits a five-star recipe in my book. Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2006
Very Good!! Even my very picky 8 y.o. son liked it! The preperation took a little longer than I had expected, but was worth it. I made a few changes though-- I added sliced carrots,broccoli, and water chestnuts along w/ the red bell pepper. I also added a little bit of peanut butter to the sauce. All in all-- a very good recipe.
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Cooking Level: Expert

Home Town: Newark, Delaware, USA
Living In: Townsend, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2006
Fab family meal addition. Always looking to add variety to the weekday meals and this one is good enough for company. Did cut peanuts in 1/2 and kids were not too keen on the strong cilantro flavor....me...I am a cilantro junkie and this meal will be a regular! Sorry kids!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2006
I made this dish for our Sunday dinner and my family loved it. It was easy to make with simple ingredients. I'm sure we will have it again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2006
I made this recipe the other night and made it exactly as it read with the exception of adding more vegetables. It was good but not great. I found it to be a little bland tasting, something seemed to be missing.I read the other reviews that added peanut butter but to me that's not really rating the recipe for what it is if you change the ingredients. I don't think I'll be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 6, 2006
Great recipe. My mods were replacing the peanuts with 1/2 C of chunky peanut butter. Also, I left out the cornstarch, and added a green bell pepper. I served this with brown rice. I'll def make this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2006
WOW! This was soooo good. SOSOSOSO good. We will definitely make this often, since we usually have most of these ingredients on hand already. The only changes I made were the omission of the cayenne and using only half the peanuts. It really did seem like a LOT of peanuts. Maybe we measured wrong? I really liked biting into a nice bit of peanut now and then, so I wouldn't substitute with peanut butter like some did. I added some shredded carrots because I wanted more color. I will probably do that again next time and maybe add broccoli as another user did. Served over jasmine rice with mandarin oranges as a side.
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Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2006
This recipee was a huge hit at our house! After reading many of the reviews, I made the following changes to the recipee and it was absolutely delicious...even my picky teenage daughter had seconds. I doubled the soy sauce, sugar and garlic, used 1/2 bunch of cilantro and 1/2 cup chunky peanut butter. Didn't have cayenne pepper, so used 1/2 tsp. cajun seasoning...also used vegetable oil instead of peanut oil. The sauce took longer than 5 minutes to thicken, but once I added the peanut butter, it was perfect...let it simmer about another 10 minutes. I will definitely make this again. I served it over white rice (very good). I'll try brown next time!
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Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada
Living In: Milton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2006
Very, very good! I have a bunch of vegetarian relatives, and also made this recipe with cubed, firm tofu, and it was a huge hit!
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Home Town: Calgary, Alberta, Canada
Living In: Joshua, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2006
great tasting stir fry. I marinated the chicken in the soy sauce, ginger, garlic, mixutre overnight. i didn't have peanuts so I omitted them all together, but I will try this again with the nuts. Thanks!
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