Reviewed: Jul. 25, 2005

Very good but I changed it up a bit. I used rice vingegar instead of white wine vinegar. The sauce was not "saucy" enough, so I added about 1-2 more tablespoons of peanut butter. It needed something else so I added some chili sauce and it was wonderful. I also used peanut oil instead of olive oil, since it is peanut chicken.

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JESSICA

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 7, 2005

This is really good. I didn't have fresh ginger root or white wine vinegar. I substituted ground ginger and rice vinegar. The dish turned out good and my family enjoyed it. I will make this again with fresh gingerroot next time.

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JAZITUP

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Reviewed: Jun. 11, 2005

this was just okay. my 2-year old liked it, but my husband and weren't thrilled. but we ate it all, if that says anything.

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PBJSANDWICHES

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: May 21, 2005

Really Good! Used purchased red curry paste instead of cayenne. When I made the sauce I added all ind. expect soy sauce, tasted it and added soy sauce to taste, 3 T would have been WAY too salty for our family's taste, or if your watching salt intake since the p.b. has salt in it already.

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Amy Cortes

Cooking Level: Intermediate

Home Town: Watertown, Wisconsin, USA

Living In: Oregon City, Oregon, USA

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Reviewed: May 17, 2005

My husband is a big fan of spicy food, and since I had little experience in that department I looked up this recipe and tried it out. He loves it! Only one downside, I've found that the sauce can sometimes be a little too dry.

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Sage

Cooking Level: Intermediate

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Reviewed: May 16, 2005

We loved this recipe! I used tofu instead of chicken because I have been trying to add more soy to our diet. I also used rice vinegar instead of white wine vinegar.

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SPWISDOM

Cooking Level: Expert

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Reviewed: Apr. 29, 2005

This recipe is quick and easy and tastes great! However, I'm speaking of my modified version -- I can't do spicy, so I left out the cayenne pepper and onions. I used low-sodium soy sauce, crunchy peanut butter, and red wine vinegar (store didn't have white wine vinegar). I tripled the peanut sauce, and it was *just* enough to coat everything; next time I'll try *quadrupling* it -- better too much than too little. Adding carrots and water chestnuts might be good too, maybe try serving it over rice cooked in chicken broth for more mix of flavors.

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BIRDHOMBRE

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Reviewed: Apr. 3, 2005

This is delicious! Not too hot but does have some zip to it! For two servings, I added about 8 ounces of chicken broth with about a tablespoon of cornstarch to it. Next time I think I'll had some bok choy. I had chunky peanut butter and it works fine.

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Mar. 16, 2005

It was good, but a little too salty (even with the low sodium soy sauce). I'm still looking for a chicken and peanut sauce dish, that isn't too peanut buttery.

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LMCOHEN18

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Reviewed: Mar. 16, 2005

I impressed my husband with this homemade Thai dish! If I make it again, I will make more peanut sauce since it doesn't seem to make enough using the directions here.

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LMH80

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Reviewed: Mar. 14, 2005

Fantastic! We added: waterchestnut, pineapple, carrot, and yellow bell pepper. We also used ground red pepper instead of the cayenne pepper, peanut oil instead of olive oil, and rice vinegar instead of white wine vinegar--wonderful, wonderful, wonderful dish!

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Kati Foster

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Reviewed: Feb. 21, 2005

This was pretty tasty,,I used peanut oil instead of olive oil and brown rice. I did find it very salty, and will make again using low-sodium soy. Thanks!

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TORONTODENISE

Cooking Level: Intermediate

Home Town: Bolton, Connecticut, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Feb. 7, 2005

My husband and I really loved this recipe. I did triple the sauce, and I added a head of chinese napa cabbage. It had a very good flavor. I will definitely be making this one again!!! It was just spicy enough!

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LOVTOBAKE

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Reviewed: Feb. 2, 2005

This was so easy and definitely was ready in less than 40 minutes. It's faster if you cook the rice at the same time as everything else. I love peanuts so I threw in an extra handful. The dish could have been a little spicier even, so I may up the cayenne a little next time. Lucky for me I bought extra ingredients and I'll be making this again very soon!!

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FIVER82

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Astoria, New York, USA

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Reviewed: Jan. 11, 2005

Was O.K. but we want one with the peanut sauce that you add separately to to meat and vegtables. Will keep looking.

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CLUEKE

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Reviewed: Dec. 31, 2004

This was very delicious!! Will definately make again and again!

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CityCowGrl

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Reviewed: Dec. 7, 2004

Thanks heaps! Was very good. Did (approximetely) triple the sauce, i put the peanuts in a baggie and crushed them to make them more integrated into the recipe, and just used white vinegar instead of white wine. My family ate it though (even said it was good) and they aren't usually very experimental ( I chose this off this website instead of something more ethnic)... will make again, very simple and fun even to make!

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GONEAWAY

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Reviewed: Dec. 1, 2004

Hubby says that this is a DEFINITE re-make. I used 8 oz. of chicken to make 2 serving. Made the whole amount of sauce, onions, and peanuts for the 2 of us, but did decrease the garlic to 1 Tbs., the gingerroot to 1/2 Tbs., and the broccoli to about 2-1/4 cups. Didn't have any white wine vinegar, so I used 1 tsp. of each red wine vinegar and dry white wine. Also used rinsed honey-roasted peanuts in lieu of the dry-roasted. This recipe made more sauce than we could use, but better too much than too little. It may not have been too much sauce if I had made the rice. I chose to serve it with mashed potatoes. This was REALLY GOOD!!!

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COOKER476

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Reviewed: Nov. 30, 2004

We made this for company for the first time and took all of the suggestions from the comments from others. We quadrupled the peanut sauce receipe and added alot more broccoli. It was fast and easy. Probably the best receipe I've ever made! It is pretty hot though one of our guest was sweatting. Great flavor and restaurant quality don't pass this receipe up!

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LNR1

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Reviewed: Nov. 13, 2004

This was alright. I did modify it, but the peanut butter was still too thick and overwhelming. It was also very salty! I've had better thai peanut chicken with a more complex flavor.

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