Reviewed: Nov. 4, 2006

Fabulous served over Japanese noodles. I cut back on the fire because my husband prefers mild flavors, but we both agreed that next time we should make this just as is. I also wished I had cut the chicken into smaller pieces so that every bite has a little chicken in it.

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simplekm

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Bridgewater, Virginia, USA

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Reviewed: Nov. 4, 2006

This was really tasty. Nice dish full of flavor and also easy to modify. My changes were: 2 cups of chicken broth, 1/2 cup crunchy peanut butter. I also added broccoli and carrots. No cornstarch was necessary. The sauce thickens as you cook. Will definitely make this again!

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Kristen

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Reviewed: Nov. 4, 2006

My husband made this for dinner last night and although it was good it was much too spicy for us. I asked him if he read the "most helpful," reviews and he did not. If he had he would have saw that he should have cut back more on the spicy ingredients (even though he did somewhat.) Also, 2 cups of peanuts seems like a lot of peanuts. I would have liked to tried this with peanut butter as others had. Thanks for sharing!

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Nov. 3, 2006

super easy and very tasty!

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ris487

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Reviewed: Nov. 3, 2006

It takes a while to chop everything up, but after that it is easy to make. And it is well worth the work.

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Rebecca

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Reviewed: Nov. 3, 2006

This was an excellent dish! Thank you so much! I did double the recipe though since I was feeding six adults. Also, red pepper tends to overwhelm a dish, so I used half the amount called for. All in all, a complete success. There were NO leftovers!

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carolinapnthrgirl

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Reviewed: Nov. 3, 2006

I couldn't get broth, and didn't know the Japanese word for cornstarch, so I used boullion, and took the advice of thickening the sauce with a bit of peanut butter. Very tasty! I will make it again!

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C.T.

Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 2, 2006

i added 1/2 teaspoon of sriracha hot chili sauce and used 1 TBS of chunky peanut butter in place of the 2 cups of peanuts.

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artgrrl

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 2, 2006

I doubled the sauce recipe and added noodles (4 squares of Diamond Brand Noodles)It's spicey! It didn't thicken up as much as I thought it would, but was great!

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Erin

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 1, 2006

I'm eatin' the left overs for breakfast right now! It was so Good everyone enjoyed it. We will put this in our meal plan rotation =). I did follow the example of a few others I used all natural peanut butter and creamy. The all natural had a little less of a smooth texutre and a roasted flavor. I also omitted the Bell peppers. Over rice this was a dynamite dish. Thanks.

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HBOMM

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Spring Hill, Tennessee, USA

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Reviewed: Oct. 30, 2006

The flavors in this are great, but it needed more of the seasonings. While I didn't double the broth, I did double the other sauce ingredients, resulting in a wonderfully spicy, vibrant dish. I also added broccoli. Next time, I'll exchange some of the chopped peanuts for peanut butter to make a creamier, more substantial sauce.

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Alison Diven

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 30, 2006

My husband loved it. Used peanut butter beacause we didn't have any peanuts. I added extra garlic. It turned out great!

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Shmuffin

Cooking Level: Intermediate

Living In: North Lima, Ohio, USA

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Reviewed: Oct. 24, 2006

My picky family loved this dish! I doubled the sauce ingredients and used the dry roasted nuts. Food processor would be a great idea next time to chop the nuts. Flavors were great and in less than 30 minutes, we had a delicous dinner!

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Beth S

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Reviewed: Oct. 15, 2006

I made this recipe using creamy peanut butter, added broccoli, and served it with rice. The sauce turned out very thick and the dish was very heavy. It didn't taste bad, but you couldn't eat very much of it. I would recommend putting more cayene to make it more spicy. Also add more chicken broth and reduce peanut butter for a thinner sauce.

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Simona L.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 14, 2006

This was delicious - though I made some changes. I used canola oil; 2 cloves of garlic (we love it); added chili flakes and about 1 TBS hoison sauce to the soy mixture and finally, I didn't use chopped peanuts. Instead, I took the advice of other reviewers and used about 3 TBS of chunky peanut butter. At first, the whole "concoction" looked a bit runny and I started to get worried. But let it simmer for about 10 minutes and you're good. I served this over white steamed rice and the best part is that the peanuty sauce will coat the rice and its mmm good. Boyfriend went back for thirds!!

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Sarah B.

Cooking Level: Intermediate

Home Town: Paola, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 11, 2006

I'm not a great cook, but this was a phenomenal dish and easy enough to make. When i do it again, i will put the peanuts in the food processor instead of chop them with a knife, might be a little easier. Thanks Denise, i owe you bigtime!

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JRezmo

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Reviewed: Sep. 19, 2006

Good Chicken, Good Noodles, Good Flavor!

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Jodi

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Sep. 8, 2006

I LOVED this recipe. I did what other reviewers said and used crunchy peanut butter. I also made more sauce for it. Everyone loved it. It's even good cold , Im eating leftovers for breakfast , although there's not much leftover. I will make this again and again. Thanks Denise for sharing this recipe !

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SPIKE7

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Reviewed: Aug. 20, 2006

Loved this recipe, and it's pretty easy too! I mixed it with some stir-fry vegetables and some linguine, it turned out very good! Will definitely make again.

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Michelle

Cooking Level: Intermediate

Home Town: Richfield, Utah, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 8, 2006

This recipe is full of flavor, but I would definitely agree with doubling (if not tripling!) the sauce measurements, especially if you're thinking of serving this dish with rice or noodles.

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