32 Reviews | Be the first to review!
Reviews
morgaine28 on 11.1.2010
made this tonight…left out the lime juice because I didn’t have any on hand, and used chunky peanut butter. I used 4 chicken tenderloins…not sure if that was a pound, but the sauce to chicken ratio seemed a little off (not enough sauce). Also, as soon as it hit the pan on medium high, the sauce started to kind of seize up and got very dark; I was afraid it was burning due to the sugar in the honey and peanut butter. It still tasted pretty good, even though it didn’t look as pretty as the picture. Next time I’ll try doubling the sauce recipe, and cooking at a slightly lower temp unless someone has other suggestions.
Woven & Spun on 11.3.2010
Very, very yummy. My picky daughter loved it : )
Substituted lemon for the lime juice and added in lightly sauteed celery & green beans.
Added a little water to the sauce as it was sticking on the bottom of the pan.
Will be adding this to the “make often” recipe pile!
Thanks.
Ro on 11.4.2010
This was so good, and so easy to prepare. I added some water because the sauce was drying out as I was cooking it, and it left me with a delicious thick and yummy sauce to serve over my rice. The whole family loved it!
klorsch on 11.4.2010
We made this last night and it was a hit. It was a little spicy for me but my husband could not get enough. I didn’t give this recipe five stars because I thought the title was a little bit misleading. I was looking for a thai peanut-sauce dish, but this was more about the soy sauce. Now that I know how this dish turns out, I will probably enjoy it more next time as my palata will be prepared 
jillka on 11.7.2010
Loved everything about it. The flavors are perfect together. I thought that it all cooked very well and the ratios were great. My husband couldn’t believe that there wasn’t cream in it because the sauce was such a great texture.
hailey@nakedcupcakes on 11.7.2010
I made this tonight and it was really good! I used two chicken breasts and the amount of marinade seemed perfect. I think I will use less soy sauce next and more peanut butter next time, to get more of that delicious peanut-taste.
Marie on 11.15.2010
Tasted great. I may have almost doubled the peanut butter. I also would’ve liked more sauced in the end though–I ended up adding just shy of a cup of water during cooking.
Cathy Bray on 11.17.2010
I’m a big fan of Thai Food but this didn’t suit me…Sorry. Wishing there had been more heat.
astonishing on 11.18.2010
So good! I doubled the sauce, used Sambal instead of Siracha, and added broccoli. Mmmmm
angiedodds on 11.23.2010
I followed the recipe but we didn’t really like this dish. It came out much too salty and that pretty much overpowered any other flavor. If I make it again I’ll try changing up the amount of peanut butter, honey, and soy sauce. I think it was much too heavy on the soy sauce without enough of the other flavors to mellow it out and balance it.
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13 Comments | Be the first to comment!
Comments
ajl437 on 11.1.2010
I am a little concerned about this recipe. I had always been told not to cook marinades because they came in contact with raw chicken. Is there something special I should do to make sure this is safe?
Jen on 11.1.2010
As long as you cook it, it should be fine. Like your chicken, it needs to get to 160 degrees to kill bacteria. You should never use a marinade as a sauce without cooking completely ( just warming it up in the pan will not cut it).
by ambers hands on 11.1.2010
The usual concerns with using marinades is when you want to add sauce partway through the cooking process (like if you’re grilling and want to glaze the meat while it cooks) and in that case it’s not likely to get hot enough to be safe, so you should use a different batch of sauce. If you cook it with the chicken from the beginning, it will get as hot as the chicken and be fine.
Ro on 11.5.2010
I’m glad I made extra last night, because the leftovers are good too! for lunch, I sliced up some of the chicken and threw it into a bowl of Ramen noodles… sooo good!
heatherpkunas on 11.9.2010
We really enjoyed this meal. I didn’t read the recipe well enough and added 2 tablespoon of honey with my Skippy peanut butter. It was still wonderful. I marinaded it for 2 days. I then baked it only because I was doing a million things and couldn’t watch the stove. My husband took all the leftovers to work. I’m going to have to double the recipe so that there are more leftovers. Thanks so much.
flyingmouse29 on 1.13.2011
I made this last night. I didn’t have a chance to marinade the chicken, but i’m kind of glad i didn’t. the recipe turned out a little bit too heavy for me. next time i will make it with less PB. i served it over white rice with a side of sauteed brussels sprouts.
TheMenuMama on 1.16.2011
We really enjoyed this meal, thank you. I made some fried rice to go with it, and it was very tasty and satisfying. I will definitely make this again!
amylynnknits on 1.17.2011
I made this chicken, cooked up some rice noodles and vaguely followed nessam6′s peanut sauce recipe. I used grind your own honey peanut butter from my local grocery store. Delicious. Even cold it was good.
irismagnolia on 1.20.2011
I cooked this–great flavor, but by the time you cook it, there’s a very sticky, thick coating on the chicken but really no sauce left to coat the rice or noodles or whatever you use. I was surprised because there was a note about how to thicken the sauce if necessary–I kept re-reading the recipe to see if I had done something wrong. I hate cooking, so maybe somebody could give me an idea of how to stretch the sauce a bit more and thin it out? I can double the recipe of course, but it’s still on the thick side. But like I said, I really enjoyed the flavor and the ease and would like to try it again.
hannahbg on 1.23.2011
My husband and I absolutely love trying new recipes, especially ones that involve different ingredients … and we have all of these around all the time! :~) The chicken’s cooking on the stove right now, and it smells great! Thanks for sharing.
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