The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Dec. 3, 2009
very good
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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Mar. 29, 2009
I will have to concur about cutting the soy sauce in half because of the saltiness. On the other hand, the saltiness disappears after a while because the ginger takes over your taste buds - which not a bad thing.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Mar. 7, 2009
Took the advice that was in the reviews and cut the soya sauce in half. Marinated it overnight, turned out great and my dinner guests were very impressed. Definitely will be saving this recipe!
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Photo by kyra

Cooking Level: Expert

Home Town: Golden, British Columbia, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Feb. 23, 2009
To cut calories, I used boneless chicken breasts, which cooked pretty quickly. I used Sriracha hot chili sauce, and there was the perfect amount of zing. Served it with Chinese vermicelli, which worked very well with the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Jan. 26, 2009
This is a great recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed: Dec. 7, 2008
This came out way too salty, but I think the recipe has some potential if you use low-sodium soy sauce or some less salty alternative to the soy sauce.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.8 star rating.
Reviewed: Oct. 27, 2008
way too much pb. Thank god I seperated the chicken out before I added the pb to the sauce. If you use just a 1/2 tbs. it probably be okay.
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Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Sep. 23, 2008
this was really good, I took the advice of others and cut the soy sauce down to 1/3 cup and then filled the cup with water to make 1 cup, I think it could even do with using 1/4 cup soy. I also used sriracha chili sauce. this was extremely tasty using those adjustments
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Photo by LITTLETURTLE30

Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Coburg, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Jun. 28, 2008
We loved this recipe! We also made a few adjustments for our taste- reduced soy sauce to 1/3 cup, used sriracha sauce, and only used 4 cloves of garlic. My husband and I are huge fans of Thai food, and this was as good, if not better than anything we have had in a restaurant. My only suggestion is to watch the heat on the sesame oil/ brown sugar step- it says medium/high heat, but I almost had a fire the first time around! It was easy to start over with a new pan, and I just reduced the heat to medium low and cranked the heat up once I had the onions (and added red & green peppers)in the pan. Fabulous- a new favorite in our home!
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Photo by Holly

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.8 star rating.
Reviewed: Mar. 16, 2008
I thought it was OK. My husband told me to never make it again, so I guess I won't. Sorry.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Jan. 31, 2008
my family RAVED about this dish! one thing i changed...i only added about 1/2 cup of the marinade when i cooked the chicken. since a few people said it was too salty. turned out great!
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The reviewer gave this recipe 1 stars. This recipe averages a 3.8 star rating.
Reviewed: Nov. 23, 2007
Did not like anything about this recipe/meal. I wouldn't recommend even trying it.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Oct. 30, 2007
Sweet, Hot, Spicy!! Totally awesome flavors!! A real Winner!!
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Cooking Level: Expert

Living In: Alliance, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Sep. 10, 2007
This recipe was okay. I probably would not make it again. 8 cloves of garlic was waaaay too much. I would cut back to 4. I also added bell pepper and carrots to the onion and omitted the peanut butter (just cuz we're not fans). Also reduced the soy to 1/3 cup. Good start of a recipe, just didn't knock my socks off. Served veggies and chicken over jasmine rice.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 3.8 star rating.
Reviewed: Aug. 27, 2007
I loved this idea, but I agree that the salt is overpowering. I couldn't taste the peanuts even though I added unsalted peanuts to the recipe. Imagine this: 1 tbsp of soy has 920mg of salt plus 55mg in 5g of pepper sauce and 75mg in peanut butter. I bet it is the soy...so why not use Tamari and only 4-6 tbsp. 1 cup is dangerous! I might also use more sugar and more peanut flavor..and I prefer Thai peanut sauce although it too contains 115mg per tbsp. Good Luck!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: Jun. 11, 2007
Great recipe. I modified it slightly to suit my style. I cubed the chicken before marinating and added lime juice and fish sauce to the marinade. Tastes awesome!
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Photo by Jon E. Hendrickson

Cooking Level: Expert

Home Town: Pasadena, California, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.8 star rating.
Reviewed: May 6, 2007
I didn't add the red pepper sauce, and still was delicious. TY.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Jul. 23, 2006
My husband and I really enjoyed this dish. Took advice from other reviews and used just over 1/3 cup of soy sauce and topped it off with enough water to make 1 cup of liquid. I used 2 large boneless chicken breasts, added 1 cup of fresh broccoli. Used Sriracha chili sauce instead of hot pepper sauce. Loved the heat but would not suggest this dish for small kids. Will definitely make this dish again!
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The reviewer gave this recipe 2 stars. This recipe averages a 3.8 star rating.
Reviewed: Jul. 6, 2006
SALTY SALTY SALTY! I even used the sodium reduced soy sause and it was still very salty. The recipe has huge potential.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed: Apr. 6, 2006
Very enjoyable but definitely in need of cutting back the amount of soy sauce and garlic - I used half of each and found it tasted quite good.
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Cooking Level: Intermediate

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