32 Reviews | Be the first to review!
Reviews
hjcary on 11.21.2011
My family loved it but it got 4 stars because my husband thought it needed a little something more. He suggested I put bamboo shoots. I served it over the Thai Coconut Rice on this site.
Katie on 2.20.2012
I made this tonight and knew from the first bite that it will be one of my new go-to recipes. I use low sodium soy sauce and didn’t have any problems with the dish being too salty or that it tastes like soy sauce (pursuant to the other comments). I love Sriracha and added a little extra and so there was plenty of heat. I added in steamed broccoli. There wasn’t a ton of extra sauce, but I found I didn’t need an excess because it was flavorful. I’ll likely double the recipe the next time I make 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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