Reviewed: Oct. 21, 2004

This was really tasty and easy to make. I served it with white rice and it went over well. The peanut butter, peanuts, and cilantro give it an exotic taste. Chicken breast has a tendency to dry out but this was really moist.

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JCCHAMBERLAIN

Reviewed: Apr. 18, 2005

This may be my favorite recipe from this site! I do love peanut butter, soy sauce and cilantro - the 3 main flavors. I used 1 cup chicken broth, 1/2 cup peanut better, and omitted the corn starch because, after making this 3 times, I realized I like a thinner sauce. Served over jasmine rice. A real family favorite!

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SEASONS3

Cooking Level: Expert

Living In: Athens, Georgia, USA

Reviewed: Feb. 9, 2005

What a great recipe!!! I improvised a little; we didn't have red peppers. I also added 6 potatoes cubed instead of using rice, so it was a wonderful stew! Because of the potatoes, I doubled all of the sauce ingredients. My husband LOVED it! Thanks for the great recipe!

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Lene Marie Dotzler

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 26, 2005

Good stuff!!! My fiancee, who is SUPER picky, actually liked this dish. I will definitly be making this again.

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AMFMCOVERS

Reviewed: Sep. 14, 2005

I tried this recipe mostly out of curiosity and because I already had everything on hand. I'm not sure if this is authentic or not (have never eaten Thai food) but it sure was good! I used natural crunchy peanut butter and omitted the chopped peanuts at the end. After adding the cornstarch, I let it cook about 50 minutes (waiting for my brown rice to cook) and it got a little too thick. So next time, I would do only 1 TBS cornstarch in and not let it cook as long. I only put in about half of the red pepper flakes. My kids (a one-year old and three-year old) loved this and ate tons of it!

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What a Dish!

Cooking Level: Intermediate

Reviewed: Oct. 28, 2004

Turned out great. Best thai chicken recipe I have tried thus far. Easy and tasty. Used frozen chicken tenders (thawed first), and didn't require cooking as long, done in about 4 hours. Also added some bean sprouts and snow pea pods towards the end. The garnishes set it off. Highly recommend. Spicy and delicious.

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SPICESEA1

Reviewed: Dec. 16, 2004

Yum, Yum, Yum! I actually started too late in the day to do this in the slow cooker, so I made the sauce on the stove, using all the ingredients in this recipe. It worked great! I baked the chicken breasts and steamed the peppers and onions, then tossed it all in the peanut sauce just before serving. It was delicious over rice, sprinkled with some fresh cilantro. There is plenty of sauce left over, so I'm sure we'll be enjoying this in a few days, too.

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Stephanie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jan. 8, 2005

Sometimes slow cooker meals taste a bit blah but not this one. It had a great sauce and was full of flavor. Great for a cold winter night!

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BUG5

Reviewed: Jun. 12, 2005

Excellent! Quick "taste of Thailand" recipe. I used half the chicken for more sauce, used a full teaspoon + of red papper flakes and served with Jasmine rice. Krup Kum Ka Delta Queen! (Thank you!)

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