Reviewed: Jan. 29, 2009

I made this exactly as per the recipe - it was fantastic! The only change I will make next time is to put the capsicum (peppers) in towards the end of the cooking time, probably with some green beans - that would make it 5 stars. I would also call this Satay Chicken rather than Thai Chicken, but I'm not going to quibble when it was so good - it was over 45C (that's 114F!!) today, so it was great to have a tasty meal with so little effort.

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Reviewer:

CarrieLou65

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

Reviewed: Jan. 29, 2009

Very good flavor. I prepared exactly as directed....it was a bit soupy and I probably would cook it a little shorter the next time as the red peppers just sort of blended into the mixture. I served it over egg noodles in a bowl and with the toppings it was delicious. I would make it again. Thanks.

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Reviewer:

ERELAND

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 28, 2009

This tasted quite yummy (even if not "authentic"). One important point is to not put the peppers in until after the peanut butter, otherwise they literally dissolve. I would also increase by 50% the chicken stock, cumin, soy sauce so that the sauce covers the chicken completely in the crock pot. But the peanut butter/soy sauce flavor was quite good, and the chicken's consistency was equally as good.

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Reviewer:

SIRSETHALOT

Reviewed: Jan. 28, 2009

My family loved this! I'll definitely be making it again. I added only 1/2 cup PB, instead of 1 cup. Very tasty!

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Reviewer:

bramble

Cooking Level: Intermediate

Home Town: Morton, Illinois, USA

Reviewed: Jan. 28, 2009

This was good. I gave it four stars because it needs something to offset the sauce. Maybe some veggies or something. Either way, we still ate it two nights in a row, the leftovers were just as good at the first night.

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Reviewer:

Leah24

Cooking Level: Intermediate

Reviewed: Jan. 28, 2009

I decided to make this based on the ingredients but was slightly concerned because of the reviews. My family LOVED this dish and it was so easy to make. I did add more broth and less peanut butter like suggested. I also started this meal at 4 pm so I cooked it on HIGH and it was done by 7pm.I cut up the chicken in bite size pieces and served over rice. The key is not to skip the garnish. I chopped lots of cilantro, green onions and some peanuts. I served it with lime wedges on the side. Yum!

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Reviewer:

n_f_c

Cooking Level: Intermediate

Reviewed: Jan. 28, 2009

Made this and served with rice noodles, and spring rools. Was a hit in my house!!

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Reviewer:

Bridget

Reviewed: Jan. 28, 2009

We (the two adults in the family, the 4 year old did not eat it) really enjoyed this when I took suggestions from some other reviews. I used coconut milk, not chicken broth. I added a bit more garlic. I cut the cumin in half. And, I used chicken thighs (with bone). We cooked enough to have the night of and the next day for lunch, both were fine. I served it with brown rice. I was asked to keep the recipe to make it again.

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Reviewer:

stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 27, 2009

I have to say, that for someone who does NOT like peanut butter, this was pretty darn good! I already had leftover chicken so I used that instead and follow the recipe (except for the 5 hours on the crockpot. Will do that next time because I LOVE my crockpot.. For my own taste, I added more lime juice (about another 1/4 cup) and 1/2 cup more chicken broth. I used Sesame seed oil to warm up the chicken (remember, I didn't do the crockpot part this time). Next time, I will reduce the peanut butter down to 1/2 cup as someone suggested (again, just MY personal preference), to save calories and to make the pb taste a little lighter. It definitely needs enough pepper flakes, but I added that at the end so my 7 year old could eat it and...she loved it! Served it with sesame green beans (green beans cooked with sesame oil, soy sauce and garlic) and coconut rice (rice cooked using 1/2 coconut milk + 1/2 water) and it was a total hit! Authentic or not, this is a keeper!!

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Reviewer:

Marissa's Mommy

Home Town: Bothell, Washington, USA

Reviewed: Jan. 27, 2009

I tried this recipe tonight for something different. We like all kinds of ethnic foods with rich flavor. I added a tad bit more salt to it, but followed the recipe as it was. The chicken was very tender and moist. I served it over pad thai noodles. I thought it was very good for a crock pot dish. Thanks. I'll definitely make this again.

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