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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Reviewer:

Jon E. Hendrickson

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Dallas, Texas, USA

Reviewed: May 6, 2007

I didn't add the red pepper sauce, and still was delicious. TY.

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Reviewer:

Monica

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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30 users found this review helpful

Reviewer:

janice

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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1 user found this review helpful

Reviewer:

Deann

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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2 users found this review helpful

Reviewer:

lovetocook

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Mar. 22, 2006

My boyfriend liked it, but I cooked it a little too long for my taste.

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Reviewer:

Katelynn

Reviewed: Mar. 21, 2006

Very good! Would have been even better if marinated for several hours instead of just one. Followed advice of many reviewers and reduced the soy sauce to 1/3 cup, and saltiness was just right. The sauce thickened nicely and was even better after it sat off the heat for a few minutes, so give it an extra 5 min. to cool before serving.

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7 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Misawa, Aomori, Japan

Reviewed: Dec. 14, 2005

This is another recipe that I loved, but my husband only liked. I'm giving it 5 stars anyway, cause I seriously LOVED this! I used boneless, skinless chicken breasts snipped into small pieces instead of thighs. I also used slightly less soy sauce. My husband's only real complaint was that this is very salty, so next time I might substitute half the soy with something else. I also only has creamy PB; can't wait to try it with chunky, and maybe a little bit more.

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Reviewer:

newmommy

Cooking Level: Intermediate

Home Town: Clarendon Hills, Illinois, USA

Reviewed: Nov. 18, 2005

I made this recipe twice. The first time I got way to much peanut butter in it and messed it up. The second time I marinaded it over night. I used 1/3 cup of soy and 2/3 cup of good red wine. Other than that I pretty much followed the recipe to the letter. It just wasn't that good to me. I may try to make it once more because it sounds like it should come out a better than it did. Any suggestions for me?

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Reviewer:

Carolina Country

Cooking Level: Intermediate

Home Town: Verbena, Alabama, USA

Reviewed: Nov. 15, 2005

I made this last night and my fiance already wants to know when I'm making it again. He loved it...said it's better than the food at the Thai restaurant that we frequent. The only thing I changed was I used half the amount of soy sauce and hot pepper sauce. I served it over brown rice...delicious!

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1 user found this review helpful