Reviewed: Nov. 11, 2009

As written the recipe is just okay. The lemon juice was a little overpowering for me and it seemed to have been fighting with the peanut butter taste instead of going well together. It also tasted as if it were definitely missing something. I don't know if I would make this one again.

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Oct. 29, 2009

I stumbled upon this recipe and knew I had to make it. I had all the ingredients in my house AND my name is Erin! I admit I used canned green beans instead of fresh (I've also used frozen) and since I can never find chili paste in our grocery stores I just dump in some cayenne pepper and some hot sauce. I also suggest saving yourself a step and using chunky peanut butter instead of smooth and then you don't have to add the nuts at the end. My husband and I both love this recipe and I love that it's so simple to make with ingredients I almost always have on hand.

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SunMoonStars

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Reviewed: Oct. 24, 2009

When I made it, I thought "not so good". Then had it for leftovers the next day and thought "fabulous!". Marinating made a huge difference. Next time I will prepare it the day before and add the green beans on the day of serving.

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really rosie

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Reviewed: Oct. 24, 2009

DELICIOUS!!! I couldn't find any red pepper paste so I have used both chipotle and cayenne powder and it has been wonderful with both. The chipotle gives the sauce a nice smoky flavor. I have made this many time for at home and potlucks and have received rave reviews!

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trishaO

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Reviewed: Oct. 19, 2009

Thanks for the recipe. My boyfriend is half Indonesian and he grew up eating Indonesian recipes so of course I wanted to make sure I did his culture proud. He said this dish was just like one his mom used to make. I think this recipe can be simplified without affecting the taste. I skipped the step of steaming the green beans. Instead, once I had the sauce going, I threw the green beans in and they seemed to cook enough on their own. After the green beans were in there for a couple of minutes, I put the chicken back in and mixed it all up to finish cooking. I make my own version of rice. Finished off by garnishing with chopped green onions. This was great. I'll keep my eye out for more Indonesian recipes now that I know I can competently make them.

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Gwen on the West Coast

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Reviewed: Oct. 16, 2009

Everyone liked this (including my two year old) but I will say that I thought the recipe was a bit too thick...especially when reheated. But overall I liked the flavor and will probably make this again.

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Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

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Reviewed: Oct. 7, 2009

I expected more. Maybe it's because I used leftover rotisserie chicken or I cooked the sauce a little too long but the peanut butter taste was overpowering (and I love peanut butter and satays and such) and left my mouth really dry.

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madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Oct. 4, 2009

I can't believe this got good ratings. The sauce is so watery that you can barely taste it, and I followed the recipe exactly. It would have been good if the chicken, green beans, and sauce were all cooked together and if the sauce was actually thick enough to stick to the food.

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slewis0054

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Reviewed: Sep. 16, 2009

I love peanut-flavored dishes, but never knew how to make them until now. Easy. My grocery store didn't carry chili paste, so I tried chili sauce, but then after tasting the sauce, wanted it spicer with more "zing" so I used lots of hot sauce and doubled the lemon juice. I would suggest you follow the recipe; taste it; and then add whatever you think it needs (you may be happy without changing a thing!)

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Colette

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Reviewed: Aug. 6, 2009

I'm finally getting around to reviewing this. We love it! It is now a "regular" in our meal rotation. At some point I'm going to try it with tofu instead of chicken...

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Danielle

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Reviewed: Aug. 5, 2009

I am a big fan of peanut based sauces so I had to try this one. Overall I liked it, but there was something about the sauce that struck me a little off. I plan on trying some of the suggestions others have thrown out to improve upon it.

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Justin

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Reviewed: Aug. 4, 2009

This was so good. I wasn't sure about adding the chicken to the peanut butter, so I just kept it to the side and dipped it.

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 3, 2009

Don't get me wrong, I LOVE peanut butter.. but I did NOT love this recipe. I followed it exactly and it just tasted like chicken and green beans rolled in PB. My boyfriend thought it was ok, but I could barely eat it. It needs some drastic changes. I will not make this again.

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glginsf

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Reviewed: Jul. 22, 2009

I followed the sauce recipe exactly & cooked the chicken in sesame oil instead of olive oil. The sauce thickened up nicely however the finished product needs some serious help. The lemon juice was very prominent, I did use fresh squeezed & that might have been part of the issue. My husband thought it was ok but I thought it tasted like chicken/green beans dipped in peanut butter mixed with lemon juice, not flavors that go well together. It stuck to my tongue & I couldn't finish. Next time I will use more broth & less peanut butter to thin it out a little, leave out the lemon juice, and maybe replace it with coconut milk, I'm not sure but this recipe needs to be changed before I could eat it again.

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Bonnie

Cooking Level: Intermediate

Home Town: Eureka, California, USA

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Reviewed: Jun. 8, 2009

I modified the recipe as follows: instead of chicken chunks - butterflied chicken breasts completely in half. In the same skillet sauteed half of a sliced sweet onion, gave sweetness to counter pb, think pb&j (omitted green onion). Used angel hair pasta instead of rice. I also used asian sweet chili sauce instead of the paste. To serve, layer on each plate: pasta, green beans, chicken breast, onion, then drizzle with good amount sauce. Lovely presentation and wonderful mix of flavors!

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katiekat1180

Cooking Level: Beginning

Home Town: Mesa, Arizona, USA

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Reviewed: Apr. 22, 2009

I thought this recipe was fantastic and so authentic!! I will definitely make this again! Thanks, Erin!

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Elisa

Home Town: Bronx, New York, USA

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Reviewed: Apr. 20, 2009

So yummy! I doubled the recipe because we are a family of 6. I served the green beans on the side. Everyone wanted seconds! I will def. make this again =)

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klw4christ

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Reviewed: Apr. 19, 2009

yum- I also added red bell pepper - the sauce gets very creamy and delicious- I used brown rice which adds to the creaminess. Cilantro makes a great addition and fresh topping. The kids and kids' friend all thought this was great- as did hubby.

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dabergmans

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Reviewed: Apr. 6, 2009

All I could say when I had this was wow! My boyfriend and I fought over the sauce. It was amazing!!

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Amber

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Reviewed: Mar. 19, 2009

I used lime juice instead of lemon, and also garnished the dish with lime wedges, plus a sprinkle of freshly-snipped cilantro. I just added the green beans and sauce mixture to the browned chicken chunks. Part from that, I made this pretty much as written. Delicious. Thanks!

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