Reviewed: Feb. 20, 2012

Very good. My kids loved it. When I heated up the left overs at work everyone commented on how delicious it smelled. It was even better the day after on some brown rice. The salad dressing base added a little more vinegar taste than I would prefer. Next time I make it I plan to add more of the chili paste and maybe some soy and/or sesame oil to liven it up a bit more.

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Reviewer:

Tramamama

Reviewed: Jan. 23, 2012

I make this frequently; everyone in my family loves it. And served over rice. I add 1/2 tsp Viet Nam chili sauce too, to bring put the heat a little.

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Reviewer:

Gerald Hilton

Reviewed: Jan. 21, 2012

I would give this recipe five stars. It was quick, good tasting and easy. I would make it again.

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idocook

Reviewed: Jan. 19, 2012

This was very good but it is not Thai at all. I would call this somewhat of a Teriyaki Chicken recipe more than anything. I followed the recipe exactly, let the chicken cook for 5 hours and than served it over Jasmine rice. Very tasty and I would make it again. It is screaming for a veggie in it. I would say broccoli stirred in at the last minute which I plan to do next time.

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Reviewer:

imnocook

Cooking Level: Intermediate

Home Town: Tallman, New York, USA

Living In: New Paltz, New York, USA

Reviewed: Jan. 16, 2012

I love Thai food, and this was a perfect make-at-home substitute. I like to use Ken's Steakhouse Asian-Sesame dressing, and it's light, which is nice. I use about 1 and 1/2 cups. I didn't have ginger-garlic paste, so I use garlic instead. Also, once the chicken is cooked, I add in julienne bell pepper and carrots and let them cook for 20-30 minutes. Serve over rice - soooo yummy!

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CMRIL

Reviewed: Jan. 12, 2012

My 11yr old wanted to know how soon we could have this again and my 8yr old decided we should have it as the new company for dinner meal. I served it over brown jasmine rice, then chopped frozen spinach followed by the chicken thighs. I made the sauce and spooned that over it. There will be a fight for the left overs for lunch tomorrow!

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gutcgrl

Reviewed: Oct. 15, 2011

There are a lot of calories, fat, and cholesterol.

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johndnavarro.1975

Reviewed: Jul. 19, 2011

Very easy, excellent dish. I added extra chilli sauce to make it spicier. Loved the fact that I didn't have to heat up the kitchen on a hot summer day. Will definitely make again

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Reviewer:

hardyjn

Reviewed: Jun. 26, 2011

This is making it to my monthly rotation when I crave rice bowls for lunch. It was easy and so very yummy. Definitely a keeper!

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Reviewer:

BALDOR1

Cooking Level: Beginning

Reviewed: Jan. 20, 2011

I did enjoy this dish very much. However, next time, I will make one modification - I will use half the amount of Asian Dressing. That's more than enough. Normally I don't modify a recipe until after I've tried it as is, but I had to make two changes, one out of neccessity and the other by choice. First, I didn't have any ginger-garlic paste so I used 1 tbsp each of minced galic cloves and minced ginger. Second, there were no vegetables! Lots of chicken but no veggies. So I threw in 2 diagonally sliced carrots, 1 large rough chopped onion, and 8 oz fresh button mushrooms, then layered the chicken over it and then the sauce. An hour before it was done I tossed in 1 rough chopped red pepper. Wonderful!

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