Reviewed: Apr. 18, 2013

I played. Added half a sliced yellow pepper and a bit of diced red pepper. Only one blsl breast sliced thin. 2 t pepper flakes, 1/2 cup water with 3 T oj concentrate, 1 T low sod Tamari, more garlic, added 2 t fish sauce, forgot the nuts. Forgot to add: I peeled an orange and used a grapefruit spoon to scrape off all the pith then thinly sliced up and added in with the peppers.

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Reviewer:

PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Apr. 10, 2013

I incorporated some of the suggestions in other reviews: less oil, no water (more juice). Orange flavor was still very subtle, and I added zest. My oranges were not very strongly flavored. Even though I used low sodium soy sauce and unsalted peanuts, the dish was still very salty to us. I guess I'd use less soy sauce next time. Needed more heat for us, but that's personal taste too. I think it would be interesting to throw some frozen peas in at the end. I did add some sliced green onions. More color with the peas would be nice.

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Reviewer:

Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Apr. 10, 2013

HUGE hit here! My first time using peanuts in a chicken dish. Wow. Unbelievably good! It could use a bit more heat(did I just say that?!) but really a very good, kid friendly meal.

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Apr. 9, 2013

Simply delicious! A change in plans brought me to this recipe and I am so glad it did. Easy to make and full of flavor. The aromas emanating from this recipe were a clear indication of how yummy this recipe was going to be. I was a little worried about whether it was going to be too sweet because of two things, that were totally on me. 1) I had to use squeezed tangerine juice, instead of orange juice. And 2) had to use honey roasted peanuts. Suffice it to say, this was a non issue. The only changes i made to the actual recipe was I only added a few pinches of the red pepper, to cut down on the heat. And I only needed 1 tbsp of cornstarch, which was enough to thicken the sauce to my liking. Great recipe that will definitely go into my dinner rotation.

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Reviewer:

patticakes43

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 28, 2013

Thanks, this is a great recipe. I also don't like overly oily food. I used two 1/2 tablespoons when cooking this recipe and it was plenty. I used an 18.4 oz package of chicken. A few more ounces would have beem better.

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Reviewer:

KKH3

Reviewed: Jan. 22, 2013

This was delicious! I followed the recipe except for the following: I sautéed some Thai peppers with the garlic and ginger, omitting the red pepper flakes. I left the veggies (added a green pepper) in the pan when browning the chicken, omitting the additional olive oil at the suggestion of another reviewer. Otherwise, everything else was exactly as written! Thank you for a great recipe! We will be eating this again!!!

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Reviewer:

Happ

Reviewed: Jan. 13, 2013

very good It is little sweet next time I will add alittle less brown sugar.

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Reviewer:

karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Dec. 22, 2012

I'm always looking for new recipes for chicken breasts. This was delicious! I will definitely cook it again. Based on suggestions from other reviewers, I sauteed the red pepper with the carrots and substituted extra OJ for some of the water. It was a perfect combination of spicy and sweet.

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Reviewer:

Laura

Reviewed: Dec. 14, 2012

yummy and easy!

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Reviewer:

tlslackasu

Reviewed: Dec. 4, 2012

I’m hit or miss when it comes to Thai food, but this was awesome! I made a few changes, but mostly to the cooking process, not the ingredients. I felt that adding the crushed red pepper flakes at the end of the cooking process would not give it the kind of spicy kick it deserves, so I started by sauteing the crushed red pepper along with the garlic in the olive oil for about 3 minutes before adding the carrots and ginger. This infuses the oil with flavor and gives the dish an even and consistent spice. It also brings out the heat in the red pepper. After the carrots started to soften, I pushed them to the side and added the chicken, omitting the second dose of olive oil. I’m not big on oily dishes and have found that I can cut it or even eliminate it most of the time. As the chicken browned, I stirred it with the carrots and added the rest of the ingredients except the orange juice. I used the orange juice to whisk the cornstarch in and added it last. Serve over noodles and you will have a sweet orange dish that ends with a spicy kick.

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