Comments on: Thai Honey Peanut Chicken

By: Vicki (piggledy)

Vicki (piggledy) — Sat, 22 Jan 2011 23:22:53 +0000

Oh, this sounds great! I’m planning on making it.

For those who find the sauce gets thick quickly, you’ll find, sauces with peanut butter do that. You have to keep adding liquid, because the peanut butter just keeps getting thicker and thicker. Not a problem, though, just go with the flow, and add water or broth, deglazing as you go – it will be fine!

I hope I’ve got a lime, that would be an essential flavor, to me, for this dish, so if I haven’t, I’ll hold until tomorrow. Oh, I just can’t wait! Yum. Thank you for posting this lovley dish!

love, piggledy

By: Alisha

Alisha — Mon, 17 Jan 2011 17:40:49 +0000

That looks delicious! It has made a follower out of me!

Thawing chicken now!! Thanks for sharing.

By: Lisa

Lisa — Fri, 14 Jan 2011 23:03:10 +0000

Made this for dinner tonight and it turned out amazingly good! Everyone loved it! I added some sauteed green pepper & mushrooms to it just to give it a little color & pizazz! Thanks for this simple, yet elegant recipe!

By: Bridget

Bridget — Sun, 09 Jan 2011 19:03:49 +0000

I saw this recipe yesterday and made it last night for dinner. It was fabulous and I have shared it with several people already. The only change I made was to substitute the honey for Hot Squeeze (sweet heat chipotle sauce – http://thehotsqueeze.com – available at Whole Foods & Amazon.com too). I also used the chopped cilantro on top and added chopped scallions and crushed virginia peanuts. Yummy!!!

By: Renee

Renee — Sun, 09 Jan 2011 13:04:42 +0000

This recipe was AWESOME! I too, did not have time for marinating – It sat in the marinade as I prepped the rice and got it cooking, but that was it. It still turned out perfect! I served it over rice and even my 8 year old loved it! Had a little heat, but not too spicy for kids although I did only use 1/2 teaspoon Sriracha to be safe. Next time I will probably use the full teaspoon. I love recipes that can be made with ingredients on hand and seem like they took hours to prep – this is one of them! And just a hint, I keep the little bottles of reconstituted lime and lemon juice in my frig all the time…because, really…who has a fresh lime or a lemon on hand at any given time? I know I usually don’t!

By: Megan A.

Megan A. — Sat, 08 Jan 2011 23:37:03 +0000

I am ALL OVER this one. . . tomorrow. . . along with the cinnamon rolls. . . .Oh MAN! What New Years resolution???

By: rivergirl10

rivergirl10 — Fri, 07 Jan 2011 21:58:56 +0000

My favorite dish is Amazing Chicken at our favorite Thai place in Tampa. I have been trying to figure out how to duplicate that taste.
I HOPE THIS IS IT!!!!

By: Hansengirl1168

Hansengirl1168 — Fri, 07 Jan 2011 20:04:46 +0000

You said you made this in about 30 minutes, but the recipe says to marinate the chiken for 2-3 hours. Is there a shortcut? Can you just put the chicken in the sauce then immediately put the whole mix on the stove and cook it, or does that not come out as well?

By: mandyg1970

mandyg1970 — Fri, 07 Jan 2011 15:54:54 +0000

It’s become a regular around our house. We make this twice a month. So easy and yummy – makes for great leftovers to send in the kids’ lunches, too.

By: sawdust

sawdust — Thu, 16 Dec 2010 16:58:40 +0000

Cauliflower Soup!!! Yummm!!!