I am rating this from the dish I made with changes below. I read and followed the suggestion of another reviewer (re: Thai Chicken Linguini), because it is way less labor-intensive than the skewers. I chose this recipe to use up a jar of chunky coconut peanut butter that was nearing expiration. I had to microwave the PB for 40 seconds to soften it and make it easier to mix with the rest of the ingredients. Used what I had in the pantry and substituted 1 can diced tomatoes with green chile instead of salsa(did not have any). Omitted salt (used lite soy sauce) and green bell pepper (didn't have any). Followed the rest of the ingredients to make the sauce. I sauteed the thinly sliced chicken breast, julienned carrots and broccoli in a wok before adding the sauce. We love spicy hot, so I added some cayenne powder, chili powder, red pepper flakes, hot sauce, more black pepper... I found that it took a lot more than the usual amount of spices to get the heat level up. My husband came to the rescue by adding some habanero sauce that finally took the heat level to (only) 4/10. Served over jasmine rice. We would make this again, but I might use French cut (fresh) green beans next time instead of broccoli. I think the broccoli's texture does not go with the rest of the dish. And if I was using creamy peanut butter, I would sprinkle crushed roasted peanuts on top.
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I am rating this from the dish I made with changes below. I read and followed the suggestion...