Reviewed: Feb. 16, 2009

Interesting. I love sataay chicken and thought this would be a simple variation on a traditional sataay chicken recipe, however the recipe was missing something. Next time, I would try pan frying/baking to get a different result. I made these with the Thai Chicken Balls for a Thai Night.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Feb. 13, 2009

I'm giving this 5 stars because it was so easy and very tasty, although I can't say it is as good as thai peanut chicken I've eaten at authentic thai restaurants. I upped the chicken broth to 1 cup, reduced the peanut butter to 1/2 cup, and added 1/2 tsp curry and 1 cup of carrots. The garnishes at the end are a must and the dish would not be good without them. This was great reheated too. We served it over brown rice one night and whole wheat spaghetti the next and it was delicious both ways. I think it's only about 4 servings, though.

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 9, 2009

Here's the key - cook this like real thai food, instead of in the slow cooker. I used a wok, cooked the chicken, took it out, added the onions and peppers and cooked those until translucent, then added the chicken back, along with everything else. It cooked up beautifully, the cilantro was still fresh, the flavors fantastic. I wouldn't cook this in a slow cooker if I were you... I'd get out a big wok!

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DAWNEGIRL

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Reviewed: Feb. 9, 2009

I was excited about making this dish because it was unlike anything I'd ever tried before. I'm so glad I did! My family raved about it, I also doubled the sauce. The chicken and sauce does look a bit unappetizing, but dressed up on a bed of rice with the green onions, cilantro, and roasted peanuts, it was perfect. Thanks for sharing!

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holly

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Newport News, Virginia, USA

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Reviewed: Feb. 8, 2009

I did not care for this recipe.

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imacamper

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Feb. 7, 2009

My 13 yr old & my husband loved it! Loved the mix of spices. Definately will fix again.

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2cooks

Cooking Level: Expert

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Reviewed: Feb. 6, 2009

This was great! We had Coconut rice with it.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Feb. 5, 2009

Definitely not what we liked. I had only a couple of bites and my husband was hungry so eat at a little more, but we didn't eat the rest. Not something I'd make again.

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mom2joeyz

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Reviewed: Feb. 5, 2009

This is a great change of pace for a slow cooked meal. I highly recommend making Asian Coconut Rice with it. I added fresh ginger to the peanut sauce, but that's the part my kids didn't like (hubby and I did though). I think the recipe would be fine without the ginger. I did add more broth (1 cup) and less cumin (2 tsp.) like other reviewers. Definitely give this one a try.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Feb. 4, 2009

We absolutely loved it! I followed the suggestion to reduce peanut butter to 1/2 cup and increase broth to 1 cup. Other than that, I followed recipe as written. I served it over basmati rice and went heavy with the garnishes. It was wonderful - perfect for a cold, snowy, Cleveland day.

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Alexis

Cooking Level: Expert

Home Town: Steubenville, Ohio, USA

Living In: Lyndhurst, Ohio, USA

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Reviewed: Feb. 4, 2009

I made this for a bunch of friends, and they all loved it. One even said, "if I was going to have an IV of food going in my mouth, I would want it to be this food." The only changes I made were to add more seasonings-I added a bunch of minced garlic, garlic salt, and Emeril's Original Essence.

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aelizme

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Reviewed: Feb. 2, 2009

This dish (using the recipe as printed) is GREAT! I made this for our super bowl gathering, and all the way from kids to college students to adults like us loved it. The ONLY thing I would do is squeeze some fresh lime juice on top when serving, in addition to the the cilantro and crushed peanuts. I'm eating the leftovers now and I'll definitely be making this again!

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ekb9

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Reviewed: Feb. 2, 2009

My husband loves Thai food,my first time cooking Thai food.He loved the flavor,I only used 1 Tbs of cornstarch.He said it was a go to make this dish again.

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Patricia

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Reviewed: Feb. 2, 2009

I have only recently discovered Thai food, and I love it. The main criticism of this dish is that it is not "authentic" and that may be, but don't let that keep you from trying it! I loved this dish and so did my family. We ate it while watching the Steelers win Superbowl 43!! I decided to modify it just a little as some other reviewers suggested. I added a half cup of chicken broth and decreased the peanut butter to a half cup. I served it with Basmati rice and it was delicious. I will certainly make this again and probably try to spice it up a little. I actually started eating it without the garnishes of green onion, peanuts and cilantro and the recipe was a little bland. I guess I was too into the game but once I realized I left the garnishes off I quickly added them and they make a HUGE difference.

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Snave88

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Reviewed: Feb. 2, 2009

Thanks for a great recipe! Next time I will reduce the peanut butter by half as it was a little too much and started to get overpowering the more you ate. Other than that, I wouldn't change a thing.

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Feb. 1, 2009

This recipe was EXTREMELY too peanutty! The chicken cooked nicely in the slow cooker, however the sauce was just way too overpowering. I felt for a flavor that strong it should have had a little more of a spicy kick to it. Use less peanut butter.

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Fiveoprincess

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

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Reviewed: Jan. 31, 2009

This recipe was good. I took other users suggestions and only used 1/2 cup of peanut butter. The PB flavor was still a bit strong.

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emilie

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Fresno, California, USA

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Reviewed: Jan. 31, 2009

This was a great recipe! We served it over a bed of brown rice and loved it! I would only have wished for it to be a little more spicy, so will add more red pepper next time. Definitely a keeper - thanks!

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Nancy P

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Reviewed: Jan. 31, 2009

I think we are just not in to Thai. I have never cooked with peanut butter before so I was questioning this recipe from the beginning if this one was for me.

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candies

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Reviewed: Jan. 30, 2009

good, even better as a left over! kids loved it!

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rbmaxfield

Cooking Level: Intermediate

Home Town: Lyme, New Hampshire, USA

Living In: Montpelier, Vermont, USA

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Slow Cook Thai Chicken

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