Recipe by Jonathan_MN
"A Thai-inspired dish consisting of chicken served with a spicy peanut sauce over spaghetti noodles."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
Thai chili garlic sauce (Sriracha), or to taste
1 1/2 teaspoons
ground cayenne pepper, or to taste
skinless, boneless chicken breast halves, cut into 1-inch cubes
3 1/2 cups
extra chunky peanut butter
green onions, coarsely chopped
chow mein noodles
Ok, so I read the other reviews and can see where they might have not liked this dish, but this is an excellent dish to tweak and make amazing. For starters I cut back on some ingredients. I omitted the cayenne, cut the chunky peanut butter to 1 cup creamy, and cut the chili sauce to only 1 tablespoon. In place of the 2nd cup of peanut butter, I added 1/2 cup of peanuts (this will cut back on the peanut butter flavor and give it a little peanut crunch). I also changed the soy sauce to ¼ cup and added a lot of garlic and onion powder to the sauce. I then added 1 tablespoon of fish sauce. In lieu of the 3 ½ cups water, I added 2 cups of chicken broth. I do not like chow mien noodles, so I kept those out all together. With these changes you will have a creamy (not too thick) sauce with an amazing flavor. Add directly and simmer it with the cooked chicken for about 5 to 10 minutes before tossing with the noodles. Right at serving, I highly suggest chopping up clean fresh cilantro and green onions and topping each plate. The cilantro gives it that extra Thai flavor. With these changes I swear it was very similar to my favorite Pei Wei Thai chicken dish.
Great starting point, but needs some alterations - as it stands, it comes out WAY too peanut buttery and the sauce too thick. I added some additional sriracha and soy sauce, then thinned the sauce with milk. Additional moves to create a thinner sauce could be welcome. If I made it again, would also look to add some onion (vidalia probably) for additional texture and flavor (sweetness). Again, a very good starting point, but play around with it.
I'm sorry, I've been married 18 years and have never served a meal that was so bad no one could eat it! No one is a picky eater either, we all pretty much will eat anything and try anything, but this was just.....I don't know. Perhaps there are some out there that liked it!
My husband liked it, but I didn't. Too peanut butttery for me. I would make it again if I was asked but not other wise
We did not like this dish...way too spicy. I would not make this dish again.
I added more spices and less peanut butter. My boyfriend and I loved it!
I omitted the chicken and chow mein noodles. Excellent otherwise.
I modified the recipe and used about half the amount of peanut butter to reduce the fat and it was absolutely scrumptious. Next time, I'll reduce the water used too, but it was still delicious! I'll definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Peanut Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 330
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple stir-fry based on spicy kung pao chicken.
A simple chicken-and-veggie stir-fry with sweet and spicy flavors.
Pan-fried chicken topped with a fresh avocado and red onion salsa.