didn't have coconut milk so I just used regular milk
Made this with my wife. We used medium-high heat for the stir-frying portion. Did 2 and a half times batch (10 servings). Because of sriracha shortage substituted Sambal Oelek. We also needed about 25% less rice than the recipe called for.
The flavor combination hinted at this recipe was an excellent base our dinner.
This is delicious with just the right amount of spicy heat. I stir fried some fresh vegetables to slightly under done. I added them instead of the frozen ones after the chicken had browned. This is definitely something we will make again!
I made a few changes so can't give it five stars. Used a mixture of fresh veggies instead of frozen. Didn't have srirachia sauce so used Frank's hot sauce. Used some coconut oil instead of oil spray. Sautéed chicken for five minutes then added veggies. After five minutes added some of the sauce and cooked for about another five minutes. The sauce is excellent! My husband was ready to drink it as is. Will make again for sure. Thanks.
This is delicious! I put some random ingredients I had into the recipe finder and this was one of the choices it came up with. It sort of reminds me of kung pao chicken. I used fresh veggies because that's what I had and I didn't feel like rice so I served it over egg noodles. Definitely will make again.
just doubled the recipe for a family of 6 and made double the sauce for a creamier dish. we loved it so creamy and fulfilling!
I doubled the recipe and we all really liked it. I think that the next time I make it I'll probably cut down on the peanut butter just a little. It was a little rich for us but very good.
Bleh...very bland sauce. Tried improving by doubling the Sriracha but the coconut milk is too strong.
