Reviewed: Apr. 6, 2006

I commend you Jessica on a wonderful dish that my gang truly loved. Due to my daughters peanut allergy, I used her "soy nut butter" and you would not have know the difference. Obviously, I left out the actual peanuts, however, replaced them with sunflower seeds. I also added green and oranges peppers to the mix. Didn't use rice, but asian noodles instead. Fantastic; not to mention, oh so healthy and The McLean family thanks you so very much!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 2, 2006

Great taste! Fresh ginger is key to this dish. I added some chicken broth when I realized the sauce wouldn't be enough - even after doubling the sauce ingredients. I served it over brown rice and sprinkled fresh chopped cilantro over the dish - it turned out great!

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J T-R

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Reviewed: Mar. 30, 2006

This stuff is fabulous! The only change I would make is double the sauce recipe and maybe thin it out just a touch so that I can coat noodles better with it. Won't be ordering take-out anytime soon :o)

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Mar. 27, 2006

Great recipe! The fresh ginger was terrific! Next time I will go lighter on the cayenne, was a bit too spicy for my husband, but it still was great. I had quite a bit of liquid in my chicken/ginger/garlic stirfry, so I actually drained it (I don't like the idea of all that extra oil/fat and chicken drippings anyhow). But after I put in the veggies and peanuts, I realized there wasn't enough moisture for the peanut sauce, so I added a couple splashes of water. Still turned out good, but I wonder if I shouldn't have drained the chicken.

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Mar. 13, 2006

This was great. It was a huge hit with my whole family. Personally it was my first ever "peanut sauce" type dish. Enjoyed it very much. Thanks

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SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Mar. 7, 2006

Very easy and very, very yummy. I followed the recipe as written - except I had no green onions and went slightly spicy.

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JENNPATEL

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Feb. 9, 2006

very good, I added mushrooms, red pepper and it came out great and made the presentation awesome.

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2006

Wonderful!! I double the amount of sauce and broccoli. I like it hot, don't skimp on the pepper!!

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BYUJKC55

Cooking Level: Intermediate

Home Town: Lenexa, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 16, 2006

Way good and easy. Definitely need more sauce. I skipped the rice and went for some noodles, topped it with crushed peanuts and chopped green onions. Thanks for GREAT receipe.

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Bert Koehler IV

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Reviewed: Jan. 6, 2006

This recipe was great. I doubled the sauce like others said, and it was perfect. I only had crunchy peanut butter and that worked fine. I also only had salted peanuts, so it came out a little salty, but it was fine once it was over rice. Definitely an easy, special treat for me and and my husband!

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Kristen

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 5, 2006

Pretty good dinner! I doubled the sauce mixture like others suggested which was a good thing. A little spicy but loved the hint of peanut butter. Served over white rice.

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GIANNA

Cooking Level: Expert

Home Town: West Chicago, Illinois, USA

Living In: Columbus, Indiana, USA

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Reviewed: Dec. 18, 2005

This was sooo yummy! This was better than the Thai peanut dishes that I've had at restaurants. Try using rice wine vinegar if you can. I think that it adds more authentic flavor.

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GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Dec. 3, 2005

Good recipe! I used tofu and shrimp instead of chicken and sauted them with the garlic and ginger. I also added asian chili paste instead of cayenne. Definitely double the sauce as suggested by previous reviewers. I'll certainly make this again.

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sissysue

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Reviewed: Nov. 21, 2005

What a delicious dish! I modified this recipe slightly. I added 1 tbsp of fish sauce, 3 tbsp coconut milk and 1/2 tsp crushed chili pepper flakes to the sauce. I then served it over coconut rice. (1 cup basmati rice, 1/2 cup coconut milk and 1 1/2 cups water) WOW!!

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CANDAMOO

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Reviewed: Nov. 16, 2005

It is fantastic! I added some water in the peanut butter sauce to thinner it and bring more juice in the dish. I also used carrots cooked with chicken as another vegi to this dish. For broccoli, I steamed it to semi-cooked first and finished cooking with the heat of chicken and carrots (in the wak).

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Echo

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Reviewed: Oct. 17, 2005

This is a keeper!! I changed a few things, instead of the cayenne pepper I added 1 tsp. of green curry (husband said it was spiced just right!) and instead of broccoli, added thin diced asparagus and cauliflower. I think any vegetable you like will do fine in this recipe. Instead of green onions, I substituted red. Also added a little more garlic and ginger. This was a fantastic dish! Thanks Jessica!

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Deb K

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Cuenca, Azuay, Ecuador

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Reviewed: Oct. 13, 2005

This was really good, but you wil definitely have to double the sauce. I used rice noodles and a little more cayenne pepper. Delicious!

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COLORADODIVA

Cooking Level: Intermediate

Home Town: Simsbury, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Sep. 28, 2005

Not a big fan at all. I followed the recipe exactly, and the taste was too peanut buttery, and I don't think it went well with rice.

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THERESA710

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Reviewed: Sep. 26, 2005

I just finished making this recipe and thought it was great. I changed a couple of things. I added carrots, and replaced the peanuts with sunflower seeds. The sauce, as per the reviews, I doubled, then added about 1/4 cup of water. I tend to use this sauce as a base for stir frys from now on. I really liked the subtle flavour of the peanut butter.

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kamloopsmama

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Reviewed: Sep. 1, 2005

This was far too salty, even after cutting the soy sauce in half. Salt was the dominating taste, I couldn't taste the garlic, ginger or cayenne (or chicken for that matter).

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MAPLESUGAR

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Sagamihara, Kanagawa, Japan

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Thai Peanut Chicken

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