not bad....and then I added 3 tablespoons of Frank's Red Hot and 3 Tablespoons of Soy Sauce and Bam....That's what I call a quality recipe. Sounds funny but tastes out of this world!!!

This recipe was very tasty, but my wife and I both agreed upon tasting that it was missing something. Soy Sauce!! We just added it at the table, but I think next time I would actually cook about 1/4 cup into the recipe.

Really good, but tweaked it a little and next time will tweak some more. What I did and will do next: Add tablespoon of Tabasco sweet & sour Add more red pepper flakes Reduce peanut buttter (will probably only put in 1/2 cup or less next time) Increase chicken broth Otherwise was really good! Would be ood with shrimp or beef too. I might also try to add some broccoli

It was okay. The advice about adding the green veges to it is a good idea. I had some peanut butter chicken at a restaurant and was looking for a similiar one. This wasn't what I was looking for, but it was still good. I think the one I had was maybe fried.

We love this recipe at our house! My fiance loves it and wants to eat it at least once every two weeks! We usually eat it with fresh bell peppers and/or pineapple. Thank you so much for this!

This did not turn out for me. Tried dressing it up but it was inedible. Please don't ever make this.

I used this recipe as a foundation. My family likes a little more flavor and spice so I added a bunch stuff. Instead of breast I used skinless thighs and legs, mainly so the meat could cook in the sauce longer without drying out and gain the additional flavor. I cooked the meat in a little olive oil, onion, garlic (lots of it because I love the stuff), and ginger before adding the chicken stock. When I added the tomatoes and pepper flakes to the stock, I also added about ¼ -½ tsp. each of paprika, cayenne, and black pepper. Keep in mind that I doubled the recipe so this sounds like a lot of pepper but it really isn't. Left out the mushrooms because I hate them. Once the meat was close to done, I increased the heat to reduce the sauce. Do not reduce too much because the peanut butter thickens the sauce really quickly. ***This part is key*** Lower the heat and gradually add the peanut butter to the sauce. Do not dump it all in there at once and taste test as you add! I saw many complaints on here saying that the peanut butter was too overpowering. Just add as much according to your taste. The original recipe (doubled) called for 1½ cups of PB and I used maybe a ½ cup. Also, I used a combination of Simply Jiff and a natural crunchy peanut butter to cut out some of the sugar. Skim the oil that the PB produces from the sauce. If the sauce is too thick, add water to thin it out. Added salt, not much, to taste at the end. Served with green beans sautéed in garlic and rice.

After reading almost all of the previous reviews, I made these additions....I added 1 chopped green pepper, 2 chopped garlic cloves (from the jar), a few sprinkles of cayenne pepper & smoke paprika, 1 tsp of chopped ginger (from the jar), one tsp of red chili sauce, one tsp fish sauce, few splashes of lime juice, and reduced the peanut butter to about 1/3 to 1/2 cup. It came out spicy (but I like it that way). Next time I will add another vegetable, like snow peas or broccoli. Overall, I enjoyed it and will make it again. I couldn't imagine not having made the additions though....

yummy! I add more red pepper flakes and more chicken broth.

Wow. I'm not sure what else to say. I found this recipe earlier tonight, and thought I'd give it a try. After making it according to the directions, and serving it for dinner, I think I may be able to make some suggestions to help improve it. For instance, you could navigate away from this page to a good recipe, never to return here again....

This recipe is really, really good. It has an interesting combination of flavors and it really hit the spot. On top of everything else, it warms up great so it is just as good the second and third time as it is the first. I left out mushrooms (personal preference) and added green pepper, I also used roasted diced tomoatoes (which I think made for an even more interesting flavor combo). Excellent dish - I will make it again!

The recipe was good....But do not follow the peanut butter amount....Cut it in half. It was good but to overcome the peanut butter taste i needed a lot of rice....I will try again without the excess peanut butter. As far as changes to the recipe i would def. season the chicken, add some type of bell pepper...I ended up mixing red, green, and yellow bell pepper to give it color. I also added some lime juice to the chicken as i was seasoning it...but i didn't let the chicken marinate in the lime juice for long....

This was soooo good! I didn't change a thing from the original version. A keeper for sure! The only think I might add next time are some peanuts for a little crunch.

I don't like picking on a recipe, but this was pretty bland and as I got deeper into the cooking process I realized there were hardly any spices. I remedied this by adding 1T oyster sauce, and sprinkling cayenne and coriander to taste. I also added diced yellow bell pepper, but yellow didn't do much for the color issue. I let it simmer for an hour and served it over noodles. After these changes I thought it was greatly improved, however my husband was not impressed.

Very good. I had two servings.

What I liked so much about this recipe is how simple it is to make! Overall the taste was very good. I think most people could easily throw in whatever veggies they prefer. I threw in a bag of frozen. The sauce was flavorful prepared as instructed. To add a little something I added lime and chili paste. My rating is based on the recipe as prepared.

I loved this recipe! I also added some broccoli and for an extra twist added some jalapeno peppers! Wonderful!

Very good. The peanut butter flavor wasn't overwhelming at all. The only thing I did differently was to add a little lime juice and a splash of fish sauce. Thanks!