Reviewed: Oct. 6, 2010

Always anxious to try a new Thai Chicken recipe, but I need to try no more. We loved this ... the kids not so much, but it was a meal that I chose for my hubby and I ... and we LOVED it :)

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3 users found this review helpful

Reviewer:

eileen

Reviewed: Sep. 26, 2010

I did not care for this.

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Reviewer:

DJBPITT

Cooking Level: Expert

Home Town: Wexford, Pennsylvania, USA

Reviewed: Aug. 24, 2010

Way too salty, aside from soy sauce I think the recipe has potential. Definetly a good place to start after I marinated the chicken in it I got rid of the soy altogether and just added water and peanut butter, will probaby cut back on pb too.

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Reviewer:

Bride

Reviewed: Aug. 23, 2010

The only change I made I used only 1/3 cup of soy sauce and this recipe came out GREAT! Will cook this again.

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Reviewer:

Veebs

Reviewed: Jul. 16, 2010

This is a great recipe. I would marinate the chicken for more than 1 hour and add some vegetables. Instead of using a Dutch oven, use a large skillet and serve the chicken and vegetables with the sauce.

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Reviewer:

amazing99

Reviewed: Dec. 3, 2009

very good

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Reviewer:

Joyce S

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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Reviewer:

cldisme

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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Reviewer:

kyra

Cooking Level: Expert

Home Town: Golden, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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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