Reviewed: Aug. 28, 2009

Very yummy! I didn't have chili paste but added some chili powder. Very good. I used it on some beef kabobs. Thank you!

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LIZZYBACH

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Aug. 5, 2009

This was delicious! It didn't need any modifications.

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MrsDeHav

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Reviewed: Jul. 2, 2009

A very good recipe! I made two small batches of this, the first one exactly as listed, then another one with modifications (used rice wine vinegar, sesamee oil, tbs honey, no red pepper). Both were great, though I made the second one with honey to balance the tangy and spicy for a well rounded sauce. First was too spicy for the kids, but I loved the Kick! This recipe is good as is, but also easy to modify with out loosing original purpose. Thanks for the recipe, we had no leftovers!

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marynlc

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 26, 2009

This was amazing!! My husband was at a meeting so I made these with a girlfriend. Oh man, my husband was lucky to get any! Someone else suggested this and it was very complimentary. Mix a little soy, rice wine & brown sugar (or whatever suits you)together and spinkle over romaine head halved and put it on the grill for a couple minutes. Yum!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Jan. 3, 2009

This was very yummy. I didn't have the chili paste, but I did have chili oil, which I added a litte. If I would have the paste, I would have added half because the spice would have made it nice. I will make it again for sure!

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Liz

Home Town: Carmel, Indiana, USA

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Reviewed: Jun. 15, 2008

I Didn't have any chile past, so I used red cayenne pepper insteqd of regular peppers and just ignored the chile paste. Came out amazing for my girlfriend and I as we both love spicy foods. I'd lessen the cayenne pepper though next time I make it so as to not overpower the peanut and ginger as much.

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IrishEMT

Cooking Level: Expert

Living In: Holmdel, New Jersey, USA

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Reviewed: May 27, 2008

I wasn't that impressed. Maybe it needs longer than a day to marinate.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: May 23, 2008

We always use chicken thighs with this, it is FANTASTIC! The leftovers are great cold for a picnic.

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MELISSA42

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Reviewed: Mar. 4, 2008

Great marinade! I took the leftover marinade and made a sauce with some chicken stock and extra peanut butter - yum! My husband and two-year-old loved it. Thanks!

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Kimberleigh

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Lynden, Washington, USA

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Reviewed: Jan. 22, 2008

This recipe was fabulous! I did make some changes though. First I left out the chili and pepper ingredients because other reviews noted the saltyness....and my 2 year old was going to eat this. Next, I broiled the chicken instead of grilling. I have never seen my husband eat so much meat in one meal. The chicken came out tender and juicy, with a mild nutty flavor and slight zing from the ginger. Thanks Athenia, this is a new family favorite!

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3699MOVES

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Reviewed: Sep. 24, 2007

Very good sauce. I used this to make shrimp kabobs and it turned out great. Save left over marinade for dipping sauce. I substituted less sodium soy sauce and used red pepper flakes because I didn't have chili paste. I also added a 1 tsp brown sugar and a dash of ground ginger to enhance the peanut flavor. Would definitely make again!

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Tiny Blonde

Cooking Level: Intermediate

Home Town: West Milford, New Jersey, USA

Living In: Hopatcong, New Jersey, USA

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Reviewed: Sep. 13, 2007

this tasted very good, I did cut some of the chili sauce though. I will make this again.. thanks!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Sep. 11, 2007

I had tried the recipe of the week peanut chicken and it was great, but this one is even better. The spicy in a peanut sauce is pretty important if you are looking for true Asian peanut sauce. I sauteed some onions and green cabbage with butter and a little Soy Sauce and then added some extra peanut sauce (made full recipe/only marinated 1/3 of recipe) to the mixture with orzo pasta. Yummers!!! I am not craving pot stickers with peanut sauce anymore when I can make this at home.

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sdr3

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 8, 2007

This is SO GOOD. My guests could not stop raving about it. I almost took a star away because it made such a sticky mess on the grill, but once I tasted it I realized that it was a small price to pay for such a delicious dish.

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Alf

Cooking Level: Expert

Living In: San Rafael, California, USA

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Reviewed: Sep. 3, 2007

Great combination of flavors. I only marinated the tenderloin for about 6 hours and it tasted great, although flavor would have been more intense had it been marinated overnight.

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MeggieC

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Reviewed: Aug. 19, 2007

Boy, I would give this one 10 stars if I could. We loved it and I plan to make it again this weekend for my sister. I couldn't find chili paste at the grocery store so I used a red curry paste, I wasn't sure of the spiciness so I used about 1 tbsp. of the paste - wow, it really zinged! Also used no-salt, no-sugar peanut butter. Thanks Althenia for a great recipe.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 30, 2007

very good mmmmmmmmm!!!!!!!!

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JTC

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Reviewed: Apr. 26, 2007

This is pretty good. The only thing missing......SALT! You have to be a peanut lover to like these. Not for small kids....Mine didn't care for it. Otherwise, I may make them again. They did grill nicely.

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KDUCHEN

Cooking Level: Expert

Home Town: Grand Ledge, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: Feb. 3, 2007

I scaled the marinade for 1lb of chicken strips, let everything get cozy in the fridge for 2 days (we were craving mexican!) then cooked the strips on my George Foreman. We liked the sweet-heat and REALLY enjoyed the chili paste - excellent new item in my pantry now!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jan. 20, 2007

This recipe was great! I actually used it to marinate a steak, which I then broiled. My family just loved it and told me to definitely keep the recipe. The only thing I didn't have was chili paste, and I had to use red pepper flakes instead of ground red pepper, but it was still pretty hot (and very tasty)!

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sjc89

Home Town: Loudon, New Hampshire, USA

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Peanut-Ginger Marinade

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