Reviewed: May 22, 2012

amazing. not spicy.

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Reviewer:

kshelley

Reviewed: Oct. 26, 2011

This is quick and delicious - why ever order out?

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Reviewer:

clcasas

Reviewed: Sep. 8, 2011

So flavorful! I followed the recipe and it is a delicious taste explosion when served with bottled Thai peanut sauce to dip. I did not skewer, I cooked the pieces quickly in a grill pan and the chicken was juicy and addictive. One of the best allrecipes I've ever made! Fresh cilantro is important.

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ANNESCHEER

Reviewed: Aug. 18, 2011

SO Good and easy!

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Reviewer:

jeanie

Reviewed: May 25, 2011

So, so Delish! as written mostly..didn't have chili oil, so used toasted sesame oil...used chicken tenderloins for speed and only marinated 30 minutes...but it was unbelievably tender and flavorful! (Grilled on a kamado grill.)

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Reviewer:

Cloud9

Cooking Level: Expert

Living In: Mandeville, Louisiana, USA

Reviewed: May 23, 2011

After having been too daunted by the thought of making satay at home for years, I decided to give them a try. Guess what? They are way easy to make. This is a good recipe which I followed precisely and got family-pleasing results. I will definitely be making them again (and often). Thanks!

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Reviewer:

squawk93

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: May 16, 2011

I've made this twice. Once with low fat coconut milk and one time with regular. Low fat was good. Regular was fantastic. Fresh cilantro a must. I put chopped up leftover chicken satay over homemade minestrone soup and it was a delicious surprise. Who knew it would be so versatile and tasty. This one is staying in my recipe book.

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Reviewer:

Nancy926

Cooking Level: Intermediate

Home Town: Costa Mesa, California, USA

Living In: Danville, California, USA

Reviewed: Mar. 8, 2011

So amazingly delicious!! I only made a few alterations. I used 1/4 tsp cumin instead of coriander, because i didn't have any. i didn't use cilantro, because i don't care for the flavour. I marinated for around 2 hours, and sauteed the chicken instead of grilling on skewers. I also used some of the thick coconut cream from the top of the can, along with some sesame oil as a base in my fry pan before i sauteed the chicken. added such a nice flavour! definitely a keeper for thai night at our house!! thanks for a great recipe!

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Reviewer:

CHERIEMICHELS

Cooking Level: Expert

Living In: Niagara Falls, Ontario, Canada

Reviewed: Jan. 29, 2011

I followed this recipe very closely, but as it's the middle of the winter, I cooked the chicken on the stove in a skillet. I imagine that it's tastier when grilled, but I have to tell you this was absolutely to die for, even with the change. When the chicken was almost done sauteing, I threw in some frozen green beans so they'd pick up some of the sauce. I served it with "Thai Peanut Butter Sauce" over rice. My boyfriend said that he would have paid for a meal like this. Soooo good! Thank you for sharing.

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Reviewer:

ilkaisha

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Jul. 29, 2010

Huge hit. I substituted Red Curry powder for the coriander (since that is the primary ingredient in the RCP) and chili sauce instead of chili oil. Otherwise I made the recipe as described. My husband said it was one of his favorites and my kids 8 & 10 yrs gobbled it up wanting more. I served it with rice & a cabbage, carrot, & green onion salad with a sesame & rice wine vinagrette. A simple but delightful meal!

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