Reviewed: Jul. 29, 2006

I liked it!!

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SIMSIMMA1

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Reviewed: Jul. 21, 2006

great recipe just had it for dinner. Used the peanut butter only had smooth so I added some cashews I had on hand yum.

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rrutherford

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Reviewed: Jul. 10, 2006

I made this dish on Sunday night - it was great. I used about 3 tablespoons chunky peanut butter instead of peanuts which gave the sauce a creamier consistancy. I also squeezed about a 1/4 wedge fresh lime juice in. Next time, I will use the cornstarch to thicken up the sauce and use more soy sauce for more of a kick.

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FSIMON

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 8, 2006

This recipe was delicious and packed with a great combination of flavors. It had a real authentic Asian taste. I had to make a few changes, because I didn't have some of the ingredients on hand. I used extra light tasting olive oil, skinless-boneless chicken thighs, 3 chicken bouillon cubes with 3 cups of water, forgot to add the sugar, granulated garlic, crushed pepper flakes, black pepper, and 1/2 cup chunky peanut butter. I reserved some of the chopped scallions and sprinkled them over the dish before serving. This recipe is a definite keeper! Thanks for sharing it.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Jun. 28, 2006

Be careful with the cilantro and ginger. I put a little too much in the dish. If I make this again I will add more vegitables and less peanuts. Good flavor!

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montana_jeff

Cooking Level: Beginning

Living In: Billings, Montana, USA

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Reviewed: Jun. 19, 2006

Sooo good!!! I used crunchy peanutbutter instead of the peanuts as others suggested. I used half the amount of cornstartch. We really enjoyed this!

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Tammy

Cooking Level: Beginning

Home Town: York, Pennsylvania, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jun. 17, 2006

I really liked this recipe. I followed some reviewers' comments and used peanut butter. I used 3/4 cup, but 1/2 would have been plenty. I didn't have any sugar on hand, so I used a little honey. That was fine. I omitted the cornstarch. The sauce was still thick enough. I reduced the cayenne pepper a lot because my boyfriend doesn't like spicy food. He didn't like this recipe at all, in fact. He didn't finish his serving. I think he couldn't get the concept of peanut butter and chicken. Oh well! I'll cook this again for myself!

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DELJAH

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Reviewed: Jun. 7, 2006

This certainly wasn't bad but it really wasn't anything special either....your basic stir fry with peanuts. Way too many peanuts- and we like peanuts.

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Laura B

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Reviewed: May 30, 2006

Great recipe but I changed a couple of things. 1. I added sauteed mushrooms, carrots & broccoli for more flavour and colour. 2. Added 1/2 cup of crunchy peanut butter and substituted the chopped peanuts for walnuts. 3. I took the advice of other reviewers and seasoned the chicken with black pepper before frying it in the beginning. 4. Also added more cayenne pepper and some chili flakes since I like it a little spicy. Overall, I really liked this recipe!

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Angie

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: May 19, 2006

My husband and I love this dish! It turned out very good. I didn't have chicken broth, so I made my own vegetable broth and substituted it. I used 1/2 cup creamy and chunky peanut butter. We ate it over white rice. YUM

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SARAVERONICA

Cooking Level: Expert

Home Town: Pima, Arizona, USA

Living In: Bangalore, Karnataka, India

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Reviewed: May 16, 2006

I have made this several times now and We love it! I added water chestnuts and a couple of tablespoons of peanut butter and also topped it with some cashews. Thanks for the great recipe

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crazy4dogs

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Reviewed: May 6, 2006

This was absolutely delicious! I took advice from other users and used the peanut butter instead of the peanuts because I don't like the texture of nuts once they have been warmed. A little goes a long way for the cilantro.. it's flavour is very prominent in this recipe.

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PAYE1

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Reviewed: Apr. 28, 2006

Loved it! Next time I'll add water chestnuts...

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Katy

Cooking Level: Expert

Home Town: Camarillo, California, USA

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Reviewed: Apr. 15, 2006

Very delicious recipe! My husband and I cooked this one together and we did make just a couple changes that I would recommend...leave out the cornstarch and peanuts and use 3/4 cup of chunky peanut butter instead. It gave it just right flavor, texture, and thickness. If it seems a little thin at first just cook until it thickens. The flavors in this dish really blend well. The cilantro and green onion really gives it the perfect unique taste, and it's not too pea-nutty. We served this over steamed brown rice along with some steamed broccoli. This one is a keeper! This was my review a couple years ago. Since then I have discovered that this is a lot better served over rice noodles. Also I add broccoli and bean sprouts. The broccoli flavor works really well in this dish. And I also add lime juice to the peanut butter.

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Jessica

Cooking Level: Expert

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Reviewed: Apr. 8, 2006

I made this and served it on top of the Sesame Noodle recipe that I also got from allrecipes.com. They were both delicious together. I will definitely make this recipe again. Very good flavor.

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Bluejay

Cooking Level: Intermediate

Home Town: Evergreen, Colorado, USA

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Reviewed: Mar. 24, 2006

This recipe had a great deal of potential, which I hope to exploit the next time I make it. I think I will double the soy sauce, use honey instead of sugar, add more ginger and double the cayenne, decreasing the amount of broth as needed. I added broccoli and red onion, and halved the amount of peanuts. There will still a very satisfying amount, and that, plus the additional veggies made it considerably more healthy. Thanks, Denise.

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TINA45

Cooking Level: Intermediate

Home Town: Spearfish, South Dakota, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Mar. 17, 2006

This recipe is very tasty! I didn't have a wok, so I used a large fry pan. I omited the cilantro and cayenne pepper and used peanut butter instead of peanuts. I will make this dish again.

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DJ Bakes

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Reviewed: Mar. 13, 2006

Good recipe. I omitted the peanuts and added frozen stir fry veggies. I've been looking for a stir fry sauce that had some flavor.

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PICKINICKI

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Dixon, Illinois, USA

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Reviewed: Mar. 8, 2006

I used 1/2 cup chunky peanut butter as well and that added great taste and a yummy consistency. My husband loved this recipe...I thought it was ok. I would add more spice to it next time.

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AHULK2000

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Reviewed: Mar. 1, 2006

Do note--the cilantro and fresh ginger are prominent, as in most dishes in which they play a part. So, if you don't go for these tastes, reduce or leave them out. This recipe is absolutely top shelf. I served it with instant white rice. They only modification I might make is to reduce the peanuts a bit to your own taste. Two cups is a LOT of peanuts for some folks. I dig peanuts, so it's okay by me. The complex, slightly exotic taste of this dish is excellent. My mother in law didn't like it, but she doesn't go for anything too far off the beaten path. If appearances count to you, you will love this one. It's plates up beautifully. Restaurant quality, indeed. And delicious!

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