Reviewed: May 7, 2012

Very easy and I used the recipe as a starting point. I didn''t use frozen stir-fry veggies opting for fresh veggies (julienned carrots, celery, snap peas) and used green onion instead of the onion. It's on the salty side, as others have stated, so next time will use low sodium but still will cut back on the soy sauce. Will definitely make it again.

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Reviewer:

thumper5316

Reviewed: Nov. 14, 2011

Delicious!! I made it with chicken, marinated overnight, used low sodium soy sauce and chicken broth. I loved it, so did my son and my husband! We will have it soon again! Thank you for sharing!!

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Reviewer:

pinkulinku

Reviewed: Jan. 28, 2011

I thought this was pretty good. I don't really know how someone thought it was salty... I kept adding soy so I could taste it! But I use high-quality soy so maybe that is why. I also used peanuts because I didn't have cashews and didn't really want to mix my nuts, anyway. lol. And I didn't add too much red pepper flakes because I wanted my 2 year old to at least try it and not gag. It was different and a nice change of pace for a stir fry!

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Reviewer:

nicole t.

Reviewed: Jan. 1, 2010

This is REALLY good. But I will leave the cashews out next time because I don't really like them and they get soggy when you warm up the leftovers.

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Reviewer:

LANEHAMPTON

Reviewed: Jul. 14, 2009

I thought this was just OK. The only changes I made were the low sodium soy sauce and the low sodium chicken broth that every other reviewer had mentioned and I used fresh broccli, carrots, sugar snap peas and red pepper instead of frozen. My husband and I still thought this lacked in flavor. We were expecting a much more peanuty flavor.

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Reviewer:

Mom of Two

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Reviewed: Jun. 28, 2009

OMG this was waaay to salty! I always use low sodium soy and even then this was extremly salty. I guess it would have helped if i used low sodium chicken broth too. Needed more peanut butter and cornstarch to thicken it up a bit at the end. Will not make this again.

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Reviewer:

ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: Mar. 28, 2009

Awesome. Absolutely use low sodium soy sauce. Even that way it is borderline too salty.

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Reviewer:

EHH73

Cooking Level: Intermediate

Reviewed: Nov. 19, 2008

This was very tasty. I didn't have chicken broth and used water in it's place. It was a bit salty so I added a little milk at the end to cut the salt and make a more gravy-like sauce and I served it over rice which I did not salt either...it was very good...

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Reviewer:

penny from wiggins, ms

Cooking Level: Intermediate

Living In: Wiggins, Mississippi, USA

Reviewed: Oct. 21, 2008

Nice idea - and the final dish was really good - but the sauce as written was WAY too salty for me. I ended up adding quite a bit of coconut milk to it to calm it down. Otherwise, the recipe is good - especially using fresh veggies, but you gotta cut down on the soy. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Jun. 24, 2008

This was pretty good. I used low sodium soy sauce & low sodium chicken broth & left out the pepper flakes because I have small children. Next time I will use regular chicken broth because it needed a little more salt. Very quick & easy.

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