Recipe by NEECEEWAGS
"This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal"
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wok oil or peanut oil
skinless, boneless chicken breast halves - cut into bite-size pieces
red bell pepper, chopped
1 1/2 cups
ground cayenne pepper
1 (1 inch) piece
fresh ginger root, peeled and chopped
green onions, chopped
chopped dry roasted peanuts
Very delicious recipe! My husband and I cooked this one together and we did make just a couple changes that I would recommend...leave out the cornstarch and peanuts and use 3/4 cup of chunky peanut butter instead. It gave it just right flavor, texture, and thickness. If it seems a little thin at first just cook until it thickens. The flavors in this dish really blend well. The cilantro and green onion really gives it the perfect unique taste, and it's not too pea-nutty. We served this over steamed brown rice along with some steamed broccoli. This one is a keeper! This was my review a couple years ago. Since then I have discovered that this is a lot better served over rice noodles. Also I add broccoli and bean sprouts. The broccoli flavor works really well in this dish. And I also add lime juice to the peanut butter.
I am really disappointed in this recipe. The only change I made was to add some peanut butter, but I still put in the exact amount of spices and other ingredients. My husband and I both thought it was extremely bland, it tasted like nothing. For all of the wonderful ingredients I added, I thought it should have much more flavor. If I were to make this again, I would double almost all of the ingredients that went into the sauce.
This was delicious - though I made some changes. I used canola oil; 2 cloves of garlic (we love it); added chili flakes and about 1 TBS hoison sauce to the soy mixture and finally, I didn't use chopped peanuts. Instead, I took the advice of other reviewers and used about 3 TBS of chunky peanut butter. At first, the whole "concoction" looked a bit runny and I started to get worried. But let it simmer for about 10 minutes and you're good. I served this over white steamed rice and the best part is that the peanuty sauce will coat the rice and its mmm good. Boyfriend went back for thirds!!
This recipe is full of flavor, but I would definitely agree with doubling (if not tripling!) the sauce measurements, especially if you're thinking of serving this dish with rice or noodles.
Do note--the cilantro and fresh ginger are prominent, as in most dishes in which they play a part. So, if you don't go for these tastes, reduce or leave them out. This recipe is absolutely top shelf. I served it with instant white rice. They only modification I might make is to reduce the peanuts a bit to your own taste. Two cups is a LOT of peanuts for some folks. I dig peanuts, so it's okay by me. The complex, slightly exotic taste of this dish is excellent. My mother in law didn't like it, but she doesn't go for anything too far off the beaten path. If appearances count to you, you will love this one. It's plates up beautifully. Restaurant quality, indeed. And delicious!
This was one of the best dishes I've made. Definite keeper! I did alter one thing...I used CHUNKY peanut butter instead of the nuts, about 1/2 cup. The sauce was thicker, kinda creamy and really yummy!!!!
This is one of my all-time favorite recipes. I make it for myself using chicken, or for my vegetarian friends using tofu which I press and cut into bite-sized squares. I make it a little different every time, but usually add plenty of vegetables (red peppers, sugar snap peas, broccoli, whatever I have on hand), and I always use 2-3 tbsp of extra crunchy peanut butter instead of peanuts. It's always a big hit whenever I bring it to potlucks, and I get frequent requests for the recipe. Thanks, Denise!
This recipe had a great deal of potential, which I hope to exploit the next time I make it. I think I will double the soy sauce, use honey instead of sugar, add more ginger and double the cayenne, decreasing the amount of broth as needed. I added broccoli and red onion, and halved the amount of peanuts. There will still a very satisfying amount, and that, plus the additional veggies made it considerably more healthy. Thanks, Denise.
* Percent Daily Values are based on a 2,000 calorie diet.
Denise's Peanut Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 437
** Calories from Fat: 262
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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