Reviewed: Mar. 19, 2012

This is now our new Friday night dinner recipe. Oh so good with wild rice. TY for recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sdbooker

Reviewed: Mar. 11, 2012

I love this recipe!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

thenewbk

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

Reviewed: Feb. 19, 2012

Red pepper tends to overpower food for my pallet, so I substituted a little extra chili paste. I also forgot the fresh garlic at the store, so I used garlic powder instead. It was still fantastic. Served it for a weekly lunch with friends and everyone raved about it. Midway through the meal, the discussion turned to different uses for peanut-ginger chicken "the next time."

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

anewkindoffeelin

Reviewed: Feb. 14, 2012

I totally agree with Susiejohnson! My husband did the exact same thing. We loved the spice and sweetness in the marinade. We cooked the beef wok style and paired it with steamed white rice. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chef Dra

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 5, 2011

Made this for chicken quarters that I baked in the oven and it came out fantastically. Skipped the chile paste and ginger root and added a bit more garlic and red pepper to taste. The family loved it, especially aside sticky rice and a bit of stir fry. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MissCristAliz

Reviewed: Jul. 29, 2011

Fantastic! I prefer my dishes to be a bit hotter, so I used Sriracha sauce (in place of chili paste) and crushed Thai chili peppers to give it more kick. Absolutely awesome flavor!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jamiemacc

Reviewed: Dec. 23, 2010

My son loves this drizzled over chicken with panko crust. It's become a family favorite!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

brandalynn

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

Reviewed: Sep. 6, 2010

Easy and really good. Even my picky eaters liked it.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

jnet

Reviewed: Jul. 20, 2010

Too salty

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Gavin

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: Jun. 25, 2010

MMMMMM, MMMM, MMM...This recipe is to die for! I tried it once, lost the recipe and forgot it's name, but thankfully found it again. Never used the chili paste because I never have it on hand, instead, I used Frank's Red hot sauce in it's place. Added it to my recipe box and will never lose it again!! This should be gourmet...it is amazing and all my friends ask "What is this marinade?" and claim they have nnever had anything better!! OMG!! It is delicious!!! Thank you!!!

Was this review helpful? [ YES ]
7 users found this review helpful