Reviewed: May 20, 2011

This was pretty good. I tripled the amount of sauce, and I left out the green onions. I cut the amount of cayenne in half and next time I will leave it out all together.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: May 18, 2011

I made 2x the sauce and added chopped carrots. WOW! This is a new favorite! Thank you!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

Reviewed: May 1, 2011

Made double the sauce, like others recommended and used ground ginger instead of fresh (added it right to peanut sauce). Went over really well with the whole family (including the 21 mos old).

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CoffeyND

Cooking Level: Intermediate

Home Town: Plattsburgh, New York, USA

Living In: West Chester, Pennsylvania, USA

Reviewed: Apr. 11, 2011

Super picky husband (at least with asian food) and he really liked it. I used half creamy and half cruchy peanut butter. I omitted the ginger (as we were out) and added a bunch of veggies that I had on hand. Zucchini, carrots, white onion, snow peas. I also didn't use the peanuts (again, didn't have any) but I will next time for sure. They would be just the perfect topping! Also, we made rice noodles and mixed it in with the veggie/chicken mixture instead of rice--making it a big noodle dish. Overall, very impressed. Will definitely make this again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

brookenelson

Cooking Level: Expert

Living In: Bountiful, Utah, USA

Reviewed: Mar. 15, 2011

A little too salty I think. I think I might dilute it with a big of water maybe? I didn't care for the broccoli as much either, I would opt or peas and corn instead. I am going to try this again with the adjustments I mentioned and rate this again =)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MissDanielle

Cooking Level: Expert

Reviewed: Feb. 27, 2011

This was outstanding! I used a frozen stir fry vegetable mix, but defrosted the veggies first before I added them to the chicken. The sauce is wonderful and has the perfect amount of spicyness to give it some flare. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lizzie

Reviewed: Feb. 25, 2011

This was very good! My husband eats so much peanut butter so of course he loved it! I did double the sauce. And we used a teaspoon of ground ginger instead of fresh ginger root. We also didn't have green onions, we added carrots and snap peas. And used only 1 tablespoon of minced garlic because that's what we had. We also added some frozen yellow/red/green bell peppers that we had from Trader Joes. If you use those, don't add until the end they get soggy a bit! I spend a lot of time managing Diabetes patients, so in a prevention effort I left out the rice. It's great on it's own!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

OhioBuckeye1205

Reviewed: Feb. 15, 2011

This was delicious! I made a couple of changes as suggested... doubled the sauce and I added fresh cilantro to the mix... really gave it a nice flavor addition. I served it over udon noodles instead of rice. Compliments all around! I will be making this again in the future.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

gdantman

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Houston, Texas, USA

Reviewed: Jan. 24, 2011

I've never made peanut chicken and I thought this was quick, easy and good. A couple of changes: I used red wine vinegar instead of white, mixed veggies, and ginger powder.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ryan

Cooking Level: Intermediate

Home Town: Springtown, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 12, 2011

A keeper! I used rice vinegar and Mirin in place of white wine vinegar. I added a little extra splash of soy, mirin and vinegar during cooking process. It turned out so good!

Was this review helpful? [ YES ]
1 user found this review helpful