This is an easy recipe to make a homemade version of the Thai restaurant stable peanut chicken, also sometimes known as satay chicken.
This is so delicious, and very fast & healthy to boot! I followed the suggestions of previous reviewers and doubled the sauce, added pea pods to the mix, and also scaled the cayenne back a bit for my kids. I will probably use the suggested amount next time - I think it will be zippy without being unbearably spicy. With those adjustments, I was really enjoying my plate of chicken (on a bed of rice, of course!), but then I went from great to *PERFECT* with the addition of a handful of fresh cilantro leaves. Could not be better; forty-seven stars! - 26 Mar 2003 (Review from Allrecipes USA and Canada)
I thought this recipe was pretty good, but it tasted more like "Ginger Chicken" to me rather than "Peanut Chicken". I think next time I would cut back on the ginger and double the sacue. The amount of sauce that the recipe calls for soaks up so much that there isn't much left to really taste. Thanks for sharing. - 19 Jan 2003 (Review from Allrecipes USA and Canada)
This recipe was really okay. I doubled the sauce like others suggested, but still okay is probably the only word I can use for it. I didn't find the garlic or ginger over powered the peanut butter, I could definately taste it. I probably won't make again. - 25 Feb 2003 (Review from Allrecipes USA and Canada)