Reviewed: Jul. 6, 2009

I make this often with angel hair pasta for a quick lunch or dinner. I usually skip the chopped peanuts and add a squeeze of lime over the final dish. Leftovers are great.

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Jandree

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Reviewed: May 1, 2009

This was very good. I followed the recipe exactly, but used chicken breast strips and served over rice with a salad for my husband and I. The coconut milk really gives the dish a nice flavor.

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Jan. 20, 2009

We took this to a New Year's Eve party and people at these bites to the very last morsel was gone! I cannot wait to make again. We added 1T of p'nut butter and the sauce was even better with this addition. We topped with chopped peanuts.

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Jan. 2, 2009

Tastes just like satay you get in a Thai restaurant. EXCELLENT.

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Nichole

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

Great recipe that can be made ahead. I marinated the chicken in the morning and then just grilled it closer to the party and make the sauce then as well.

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DIVS

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Reviewed: Sep. 28, 2008

***DO NOT USE PEANUT BUTTER*** It completely over powers it.

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CHEF JAKE

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Reviewed: Sep. 15, 2008

This was OK but not sure if I would make it again

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COOKIEWHIZ

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Reviewed: Aug. 18, 2008

I made this using the "Thai-Style Peanut Sauce with Honey" recipe from this site which I liked. The only ingredient I didn't have on hand was coconut milk so I just substitued regular milk. I served it over rice alongside stir-fried veggies. This was very flavorful & tasty but slightly rich so next time I think I might a little bit more chicken broth. Overall it's very good and I love how easy it was to prepare.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Aug. 12, 2008

This recipe rocks. Didn't change a thing! My guests raved about it.

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PammyD

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Reviewed: Aug. 2, 2008

This recipe is fantastic. I had to make the peanut sauce from a recipe on this site. We eat as a meal with white rice and a veggie. For toppings, try a serving plate with lime wedges, chopped peanuts and cilantro instead of the green onions. Great flavors and an easy cooking technique with better than restaurant results.

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Mel

Cooking Level: Intermediate

Living In: Jacksonville, Alabama, USA

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Reviewed: Jul. 4, 2008

My husband wanted me to make this recipe. The spices were a different combination from what we normally cook with - I even had to buy 2 of them! I thought the chicken was incredibly flavorful and delicious. I love the added crunch of chopped peanuts on top. We both barely used any of the dipping sauce - the drizzle on top of the chicken before serving was enough for both of us (we ate it as a meal instead of serving as an appetizer). If I were making this for just us I would just use peanut sauce alone to save time, but if serving as an app for a party I would make the sauce again as the recipe directs. It was good, we just didn't use much of it. This tasted great as dinner served with green beans on the side.

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ABCT77

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: May 29, 2008

Very delish! I am going to cut the salt in half next time. Used with Thai-Style Peanut Sauce with Honey recipe from this site

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Tanya

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Reviewed: May 22, 2008

It was delicious. I made it as a meal - tossed the chicken and sauce with some cooked soba noodles and stir fried veggies. My husband and the kids have asked for it again, which is a big compliment. Thanks for the recipe, I can't wait to use it as an appetizer too!

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Michelle

Cooking Level: Expert

Home Town: Trout Lake, Washington, USA

Living In: Shelton, Washington, USA

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Reviewed: May 17, 2008

I didnt think these were that amazing... but it seems like once you start you can't stop eating them!! Everyone at my shower loved them

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greatfoodaddict

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Mar. 22, 2008

Made a dinner out of this. Refreshing served with a wedge of lime.

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chibi chef

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jan. 26, 2008

I didn't have the majority of the ethnic ingredients... nor did I have brown sugar... duh, but I still pulled this off using regular milk, maple syrup, white sugar, cinnamon, and assorted other spices that seemed to make sense to me. The key was that I did have a bottle of Thai Spicy Peanut Sauce that's normally intended as salad dressing. It worked perfectly! I did have to add some cornstarch to thicken the sauce up a bit. Sorry I'm not more helpful, but I give this one a big go for it!

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BOOM642

Cooking Level: Intermediate

Home Town: Hatboro, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Jan. 5, 2008

I made this for a meal instead of an appetizer. My husband is nuts for Thai food and he loved this recipe. I doubled the sauce, but I won't do that next time--it makes plenty. BTW, my peanut sauce comes in a tall bottle with a black label and a red dragon, if you're looking for a good one. I served it with brown rice and veggie egg rolls. Very, very good.

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thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Nov. 18, 2007

Used peanut butter and yogurt as suggested by others. May try a little coconut on the coating of the chicken next time

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Pascal

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Reviewed: Oct. 23, 2007

Awesome! I substituted curry powder for the turmeric (because I didn't have any turmeric) and it turned out SO good! The peanut sauce that I used was a little spicy so it turned out just perfect! I served it over rice noodles for a dinner, it was delish!

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mom

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Reviewed: Jul. 8, 2007

Oh, yum! Very similar to chicken satay, and so I used another peanut sauce recipe from here that had more of an Indian flair, but nonetheless this was really good. Next time I will try using breaded chicken bites.

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