Reviewed: Jul. 19, 2007

Delicious! I have added this to my must make often dinner list. I followed the advice of others and reduced the soy amount. The husband requests this one!

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SUPERTROPE

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Reviewed: Jul. 18, 2007

I love peanut sauce, I love broccoli, and I’m always on the lookout for a good weekday chicken meal, so when I found this recipe it looked like it was perfect. Sadly, this just didn’t do it for me. It didn’t have enough peanut flavor (despite the fact that I increased the dry-roasted peanuts to ½ cup) and the cayenne overpowered the other spices, so that I could hardly taste the ginger. On the whole it was fine, but just not that good. I won’t make it again.

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lescooking

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Reviewed: Jul. 16, 2007

I'm glad I read the reviews- I tripled the sauce except for the cayenne. (used less) It was a bit thick, so I added more seasoned rice vinegar & a little water. Used a 1 lb bag of frozen carrots, broccoli, & cauliflower- defrosted with hot water in a colander. Served over brown rice. Lots of calories, but healthy ones! I think next time I will tone down the ginger a bit & chop the peanuts. ALWAYS use low sodium soy sauce! Yummy- try this!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jun. 26, 2007

This was unbelievable!! The only change I made was doubling the sauce as recommended, next time I may even triple it. The cayenne gives just the right amount of spice. I will definitely be making this again!

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AUSSIEAMERICAN

Cooking Level: Intermediate

Home Town: Mackay, Queensland, Australia

Living In: Costa Mesa, California, USA

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Reviewed: Jun. 24, 2007

This came out fantastic without making many adjustments. The only changes I made were doubling the sauce (I would still like a bit more), the addition of fresh red & green bell peppers, a bit of brown sugar, and using red wine vineagar (didn't have white wine vinegar). I used the full 1/4 tsp of cayenne pepper and did not find this too spicy.

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Roz B.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: South Riding, Virginia, USA

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Reviewed: Jun. 9, 2007

great zip in flavor! I used seasoned rice vinegar instead of wine vinegar (to keep an oriental flair) and added a few cilantro leaves at the end for look and flavor (many Thai dishes use cilantro as an ingredient). Will make again and again!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jun. 5, 2007

I made this perfect recipe on the first try for my fiance's parents (scary!) I tripled the sauce and used a little less ginger. Lets just say, they are VERY happy we are getting married!

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SHANNONTV

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Reviewed: May 26, 2007

Very good stir fry. Quick and easy. I like to prep the chicken in advance, and let it marinate for a half day in everything except the peanut butter. Then add the peanut butter as the final stir fry step. I have even made several batches at the same time and put them in the freezer for home made dinner on a busy night.

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jaskomom

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Reviewed: May 18, 2007

I made this dish last night, and I thought it was great! Thanks to other cooks for their invaluable advice on the sauce- the addition of the molasses and brown sugar, sans some of the soy sauce gave a great balanced flavor. I added some water to the peanut/soy mixture to yield more sauce without destroying the flavor or the texture. Not too salty. I love peanut butter so much, so that remained the control variable in this truly versatile dish. Another thing, I substituted red wine vinegar for white wine vinegar, and it played wonderfully well with this robust concoction. Also, mix in a handful of chopped pineapple, and it gives it even more charm. My daughter who is 2 didn't like it very much, as she can be picky at times (no brainer :) but.... I thought it was so awesome. Thanks again!

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Elizabeth

Home Town: Charlottesville, Virginia, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: May 16, 2007

THIS WAS AWESOME !!!!! I took the advice of others and tripled the sauce.I used less soy sauce and added a Tablespoon of molasses. I also added about 2-3 tsp of brown sugar (mixed with a little water so it wouldn't lump) and poured on top of chicken mixture last minute ! this is a keeper.

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Bits

Cooking Level: Expert

Home Town: Fort Myers Beach, Florida, USA

Living In: Novi, Michigan, USA

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Reviewed: Apr. 19, 2007

Awesome! As others have suggested I would actually triple or quadruple the sauce. I used 1/2 the stated amount of soy sauce that the original recipe calls for and added 2 tbsp. of brown sugar to the sauce per the original recipe.Also used rice vinegar, and sesame oil, instead. Left out the garlic as my husband hates it. Used only a tbsp of ginger and a little over 1/4 cup of green onions. My husband is the pickiest eater. Thank you, thank you

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JILLIESMOTHER

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Reviewed: Mar. 29, 2007

We used a variety of vegetables. Great, zesty flavor! Will use again.

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NB IN CORVALLIS

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Reviewed: Mar. 20, 2007

I was a huge fan but my fiance wasn't (I blame it on a lack of appreciation of Thai food). Definately follow others' advice and at least double the sauce and sub in a tablespoon of molasass for one of soy sauce.

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AMHND

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Mar. 12, 2007

Quite good. I agree that doubling the sauce is best. My husband and I like it spicy so we put in triple the cayenne as well as black pepper and will use more next time. I'd also go a little heavier on the ginger. I added julienned carrots and sliced mushrooms and had it over lettuce and cucumber as a salad but will try it with rice next.

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Carolyn Wiebe

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Reviewed: Feb. 19, 2007

I thought this was great! Used low-sodium soy sauce and unsalted peanuts and it was not too salty at all. Decreased the amount of cayenne to 1/8 of tsp. and thought that was plenty. Will definately be making this again!

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PATTON0626

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Reviewed: Feb. 15, 2007

Very easy and tasty dish. Like another reviewer, I added a bit of molasses for sweetness. I also had some red/yellow bell peppers on hand, so I chopped up a couple of cups. And I exchanged red pepper flakes instead of Cayenne because it's what I grabbed. Definitely going to make this again. Thanks!

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doxy

Cooking Level: Expert

Living In: Waco, Texas, USA

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Reviewed: Feb. 1, 2007

Wow this was salty. I started with less soy sauce (used 1 1/2T instead of 3T) and used the low-sodium kind and it still knocked me over. Liked the ginger/peanut flavor, but probably won't make again.

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MLK73

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Reviewed: Jan. 8, 2007

i really loved this recipe. i threw some bean sprouts in at the end for some extra crunch, and it was delicious all around!

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Leia

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Reviewed: Dec. 30, 2006

My family and I LOVED this recipe. I didn't add the Ginger Root because I didn't have it. I will be making this dish often! The Cayenne Pepper is the perfect amount to give it a little kick, but not too spicy for the ones that don't like spicy! Loved it...thanks!

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M.Foreman

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Reviewed: Dec. 17, 2006

This was really wonderful. I cut the chicken ingredients in half as there were only two of us. I left the sauce recipe as is, however, and was glad that I did. Would not have had enough sauce if I had cut that in half as well. I also added a bit of molasses to the sauce as I felt it needed a bit more sweetness. Also added a splash of sesame oil to the sauce for flavor. Will definately do both again when I make it again.

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