Reviewed: Feb. 7, 2012

Very tasty! Next time, however, I would add a bit more spice to it. I expected it to be more Zesty than it actually turned out.

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Reviewer:

Theresa Whiting

Reviewed: Oct. 22, 2011

I am only rating the peanut sauce, as I didn't follow the rest of the recipe. I made a few changes based of of preference and dietary restrictions: creamy natural pb, unsweetened LIGHT coconut milk, an extra T of brown sugar (the pb I used didn't have added sugar), almond milk instead of cream, and omitted the stock at the last minute because I liked the consistency the way it was. It was fabulous! I served it over rice, chicken and veggies, and had some leftover. The next night we had leftover rice and I warmed the sauce and served over a salad of romaine and shredded carrot, just like one of our favorite Thai restaurants. Thank you for sharing!

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Reviewer:

awoll

Cooking Level: Intermediate

Reviewed: Oct. 6, 2011

Delicious! Excellent peanut sauce! You can use it as a dip for leftover chicken the next day or anytime!

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Reviewer:

delish

Cooking Level: Intermediate

Reviewed: Jun. 14, 2011

The marinade was excellent. I used natural PB and did not have a problem working it into the other ingredients. I actually stir-fried some vegetables with the marinade and it tasted excellent. Once star off for the sauce - this was a very average peanut sauce. It was really rich, but the intensity was missing. I halved the sauce and it still was too much! There are better peanut sauces out there. Next time, I will just use the marinade. I served this with coconut rice, and it was great.

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Reviewer:

Jo C.

Reviewed: Jun. 13, 2011

My family loved this and they are very picky eaters! Even my daughter who hates peanut butter ate it! I substituted the coconut milk with the lite version and used half & half instead of heavy cream and it turned out great!

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Reviewer:

happy829

Reviewed: May 24, 2011

I made this for four German friends as I live in Germany. Everyone loved it and I have just sent them all the recipe. I only marinated but did not make the sauce. We had it with a caeser salad which was a great combination for a ladies' supper!

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Reviewer:

SARA

Reviewed: Mar. 20, 2011

I love this recipe. We use the peanut sauce over Pad Thai Chicken all the time!

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Reviewer:

Jennifer

Reviewed: Mar. 6, 2011

This was very good. I followed the recipe as written even though I was only using 3 chicken breasts. I marinated mine for 5 hours and found it to be sufficient. The chicken without the peanut sauce was flavorful on it own. Word to the wise- this is a full flavored sauce- a little goes a long way! A couple of table spoons per plate is more than enough. I served mine with basmati rice but think next time I would serve it with broad egg noodles as the flavor from the rice competed with the peanut sauce.

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Reviewer:

haywardsmom

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Oct. 8, 2010

this was really good. i marinated the chicken overnight which made a huge difference. very delicious!

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Reviewer:

terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Sep. 13, 2010

Maybe I did something wrong... when making the sauce, it almost reached a boil, and then all of the oils completely separated and no amount of whisking would get it back together. I had to tip the pot and use a spoon to spoon out the excess oil that was sitting on top. I also found the end product to taste like a spoonful of peanut butter rather than a nice peanut sauce. If I make this again I will use way more coconut milk and way less peanut butter.

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