Thai Peanut Chicken
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.
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!Read More
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.Read More
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!
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.
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.
This is a great recipe but I made a few changes. Triple the soy sauce, peanut butter, vinegar and cayenne and add 2-3 tbsp brown sugar. I double the chopped peanuts because I like the crunch. I add the juice of one lime and the wedges and serve it over rice noodles instead of rice. YUMMY!
this is a very tasty (although not particulary authentic) dish. one thing: next time i'm going to halve the garlic. 3 tbsps was a little overwhelming.
Definitely not Thai, but tasted nice nonetheless. Hubby said he could smell it at the door. One thing though, cooking time indicated might be too long. If you like your chicken tender, do not cook for more than five minutes total.
This recipe was wonderful! As with so many of the others, I doubled the sauce because I like the extra "gravy". The cayenne is just right...spicy heat without being overbearing. This is also very easy to prepare. Thanks, Jessica...super job!!
Excellent recipe! I doubled the sauce and added a rounded tablespoon of sugar to it to sweeten it up. I also used 1 tsp of powdered ginger instead of fresh. The sauce has a very strong flavor, so a little goes a long way over fluffy jasmine rice. MMMMmmm.
Delicious! I had been looking for something that I could make quickly with what I had left in the house, and this was a wonderful selection. I did substitute a few things (liquid aminos for soy sauce, pea pods and other vegetables for the broccoli) but it was wonderful nonetheless. Thanks, Jessica.
What a delicious dish! I modified this recipe slightly. I added 1 tbsp of fish sauce, 3 tbsp coconut milk and 1/2 tsp crushed chili pepper flakes to the sauce. I then served it over coconut rice. (1 cup basmati rice, 1/2 cup coconut milk and 1 1/2 cups water) WOW!!
I am happy to have this recipe - we loved it. Next time I will make double sauce. I used salted peanuts and they were great.
I made this last night for my very picky husband and he asked for seconds! It was delicious. I think the next time I make it I will use reduced sodium soy sauce because it is a little salty.
This recipe was delicious! I wish I would have double the sauce. I added about a tablespoon of cornstarch to the sauce at the end to thicken the sauce up a bit, other than that I didn't change a thing. I thought the flavor was spectacular!
I've been making this for a couple years now and it's always a hit. Like most, I double the sauce, but still find it needs a little more spice, so I triple the cayenne. I also use crunchy peanut butter since that all I usually have, an leave out the dry-roasted peanuts. I use peanut oil instead of olive oil. We like lots of veggies, so I also add red peppers, or sugar peas. Topping it with fresh cilantro seems to be just the right finishing touch.
Excellent flavor and very easy.
Pretty good! I would suggest just cooking the chicken with the sauce instead and leave out the broccoli. Gives it a stronger, more intense taste.
This recipe was a hit with everyone. I made 2 batches - one with chicken - one without for the 2 vegetarians in the family. Both batches were enjoyed. I doubled the sauce which worked out well. I also mixed in some green and red peppers, water chestnuts and baby corn. It not only looked colourful but tasted great. I served it over rice and also soft chow mein noodles which I blanched, strained, then stir fried briefly in any sauce remaining in the wok after the chicken and vegetables were removed. Great recipe. I will definitely make it again.
Despite a few substitutions, this recipe was fantastic! Instead of rice, I used Japanese udon noodles. Instead of white wine vinegar, I used the same amount of rice vinegar. Also, I used chunky instead of smooth peanut butter, and doubled the amount of chicken. These minor changes cannot change my opinion that this recipe most certainly equals some comparable dishes I've ordered in Thai restaurants. The ginger perfectly accents the light peanutty flavor of the dish. I would highly recommend this particular recipe to anyone interested in experiencing something with a distinct flavor that doesn't overwhelm your senses with any one element. Even the cayenne pepper in the amount prescribed failed to make the dish noticeably spicy, so if one prefers a bit of spice, increasing the amount to 1/2 tsp. might be more to one's liking.
Nothing could be easier. I've been meaning to make peanut chicken for a long time and this was perfect. I doubled the sauce and next time I will triple it, I'd like a little more for my rice. Naturally brewed soy sauce is better as it's less salty than the fake stuff. I also added brown sugar to round out the sauce with a sweet aspect and increased the amount of peanut butter. Next time I'll try a touch of coconut milk. I couldn't get nice looking snow peas but I added plain frozen peas to the mix. I also topped with chopped cilantro. It was great. I'll definitely make this again and keep experimenting.
Great taste! Fresh ginger is key to this dish. I added some chicken broth when I realized the sauce wouldn't be enough - even after doubling the sauce ingredients. I served it over brown rice and sprinkled fresh chopped cilantro over the dish - it turned out great!
Mmmmm. I did alter...like others I did double the sauce, used low sodium soy sauce and unsalted almond butter - (due to peanut allergy!) and served over rice noodles - unsalted. Get it??? read the reviews and was concerned about it being too salty!!! It wasn't!!! Used rice vinegar, and was generous with saki (rice wine) to deglaze pan and to thin the sauce - it does get quite thick. Fried chicken, then veg (brocolli, red pepper, green onion, carrots), both separately. Just before serving heated chicken, veg, and sauce all together,diluted with the saki. Used 2 tsp of Thai chili sauce rather than cayenne for a real nice bit of heat! Used a total of 2 tbsp of garlic and 2 tbsp of ginger - I wouldn't leave either out of the recipe - really key ingredients! SECRET TO THE SAUCE NOT THICKENING IS TO ADD MUSHROOMS TO THE RECIPE!!!!
I use this recipe as a base but make my peanut sauce a bit differently. I use peanut butter and chicken broth in equal amounts with srirachi sauce, ginger, garlic powder and a few glugs of soy sauce. Heat in the microwave for a minute, stir well and mix with the chicken and veggies. I also prefer to use rice noodles for this recipe.
doubled the sauce but next time I won't double the peanut butter. Too strong taste. I used red pepper flakes for a more authentic taste. We want to try it with rice noodles next time instead of jasmine rice.
Made double the sauce, like others recommended and used ground ginger instead of fresh (added it right to peanut sauce). Went over really well with the whole family (including the 21 mos old).
The family enjoyed it, served it with rice vermicelli noodles and it was great fun for the kids. I would add a littler honey or agave nectar to sweeten it next time. Quite easy and quick.
For some reason this just tasted like the most bland thing that came out of my kitchen. It was a throw away.
An outstanding meal. Exchanged the white wine vinegar for rice vinegar, added 1/4-1/2 cup lightly packed brown sugar (2x heaping 2 tbsp measure), added 1/2 teaspoon powdered ginger with chicken, then again at end to enhance flavour--I can't wait to have the leftovers for dinner tomorrow night! Thank you for sharing!!
I liked this recipe a lot. One thing I did was add tofu in with the chicen. Loved it.
Doubled the sauce and added 2 more tbs of peanut butter. Delish!
Followed the recipe for the sauce exactly. Made 3 chicken breasts, browned them, diced them and added greenbeans, diced carott and onion. I then added teh saice and cooked for 6 minutes on Medium heat. My husband called this dish "incredible".
I made this recipe following the suggestion offered by many to double the sauce. I found this to be too strong of a flavor and too goopy. Perhaps I should've followed the original recipe as it was. I don't think I'll try this one again as my husband and children didn't like it either. Even with less sauce I didn't find the flavor that appealing.
This was good, even if I didn't notice the "cut into thin strips" and, against my better judgement, cooked the whole breast! We would probably increase the sauce as it is sooo good.
AMAZING!!! I tripled the sauce and cut back on the cayenne pepper for my 3 year old's sake and everyone LOVED it. Thanks for the great recipe!
Very good. I doubled the sauce and it made just enough. I may even make more next time.
So good and flavourful !
THIS WAS AWESOME !!!!! I took the advice of others and tripled the sauce.I used less soy sauce and added a Tablespoon of molasses. I also added about 2-3 tsp of brown sugar (mixed with a little water so it wouldn't lump) and poured on top of chicken mixture last minute ! this is a keeper.
great zip in flavor! I used seasoned rice vinegar instead of wine vinegar (to keep an oriental flair) and added a few cilantro leaves at the end for look and flavor (many Thai dishes use cilantro as an ingredient). Will make again and again!
This is a keeper!! I changed a few things, instead of the cayenne pepper I added 1 tsp. of green curry (husband said it was spiced just right!) and instead of broccoli, added thin diced asparagus and cauliflower. I think any vegetable you like will do fine in this recipe. Instead of green onions, I substituted red. Also added a little more garlic and ginger. This was a fantastic dish! Thanks Jessica!
Fast and easy recipe with loads of flavor! I used what I had on hand, which was 3 chicken breasts, about 1 cup of broccoli, regular onion instead of green onion, chunky peanut butter, added 1 teaspoon of sugar to the sauce, and used honey roasted peanuts, and the end result was delicious. Thanks.
Super picky husband (at least with asian food) and he really liked it. I used half creamy and half cruchy peanut butter. I omitted the ginger (as we were out) and added a bunch of veggies that I had on hand. Zucchini, carrots, white onion, snow peas. I also didn't use the peanuts (again, didn't have any) but I will next time for sure. They would be just the perfect topping! Also, we made rice noodles and mixed it in with the veggie/chicken mixture instead of rice--making it a big noodle dish. Overall, very impressed. Will definitely make this again.
i love this recipe. i make a variation of this at least once a week now: thai chicken lettuce wraps, chicken salad, and thai chicken pizza with the sauce, grilled chicken, bell peppers, and some hot chili paste. i do add a couple of tablespoons of water to the sauce to thin it out a bit and make it less salty. i love the versitility of this recipe!
This was unbelievable!! The only change I made was doubling the sauce as recommended, next time I may even triple it. The cayenne gives just the right amount of spice. I will definitely be making this again!
My family really enjoyed this dish! I added shredded carrots for a bit more color and crunch, and substitued cashews for the peanuts. DOUBLE the sauce, or it will not be enough! Thanks so much for this great recipe.
Loved this recipe! Will add more peanut butter next time. I used less chicken for just two of us, so the amount of sauce was fine. Yum-my!!
This was sooo yummy! This was better than the Thai peanut dishes that I've had at restaurants. Try using rice wine vinegar if you can. I think that it adds more authentic flavor.
This was everything I expected it to be. Fantastic, and so quick and easy! Certianly will become a regular for me. Alterations I made include - served with whole wheat noodles instead of rice :: I love PB, so I almost doubled it, had to add a little water to get the right consistency :: used red wine vinegar instead of white.
Very rarely do I try a recipe that I feel needs less than 5 stars, unfortunately this is one of them. I made this for my husband and me and followed others suggestions to use crunchy peanut butter and snap peas. I also tripled the sauce. Other than that I followed the recipe exactly. It was very peanut buttery and even had a thick texture like peanut butter. It was very salty. Neither one of use cared for this and I will not be making it again.
I love this recipe and have made it many times. Like other readers, I usually double the sauce. I usually serve this over Asian-style noodles instead of rice, but that's just a personal preference. We use either broccoli or frozen pea pods... both taste great. Overall, a very nice recipe that's easy to alter to one's taste!
Here is a recipe for 10+ stars: Double sauce Omit ginger Double the cayanne Replace peanuts with cashews Make sauce and let chicken marinate for about an hour. With these changes this is the BEST Thai dish I have ever had!!
This was delicious! I made a couple of changes as suggested... doubled the sauce and I added fresh cilantro to the mix... really gave it a nice flavor addition. I served it over udon noodles instead of rice. Compliments all around! I will be making this again in the future.
Way good and easy. Definitely need more sauce. I skipped the rice and went for some noodles, topped it with crushed peanuts and chopped green onions. Thanks for GREAT receipe.
Sorry. Very few recipes get a low rating for me, but we couldn't even eat this. It tasted too much like just peanut butter (hubby's complaint) and was too salty as well. I followed the recipe exactly and it just wasn't for us. Thanks anyway for the post.
I double the sauce just like everyone else and OMG it was too salty. I had one serving and the rest I threw it all away. What a waste. Too much vinegar. this could have been good so next time I'll have to really change alot of things. Way tooo Salty!!!!
This was pretty good and easy. When I make a stir fry, I always cook the meat and remove from the wok, then cook the veggies until almost done, then throw the meat back in for the last minute. Otherwise I always overcook the meat.
I made 2x the sauce and added chopped carrots. WOW! This is a new favorite! Thank you!!
Very good recipe. I left the recipe for my husband to make one night and by the time I came home it was made. I am a big fan of stir fry dishes in general. This one is really good and I would definitely make it again!
Even my picky-eater husband loved it!
Great quick recipe....I added extra pepper to spice it up more and it was perfect.
Good, but not exceptional. As suggested by others, I'd definitely recommend doubling the sauce.
The best recipe for thai peanut chicken I have found! My husband devours this everytime that I make it - works well with fried rice also! Thank you for a great recipe!
This was a great recipe but I needed more vegetables then just broccoli so I added zucchini, snap peas, celery and white onion (I removed the green onion). It tasted amazing I also used brown rice instead of white rice and I doubled the sauce as many people suggested. And used cashews instead of peanuts. Very good!
This is a very good, versatile recipe. You can add almost any kind of vegetable; I added whole green beans and a red bell pepper. It was delicious. I love that the peanut butter flavor is there, but it isn't overwhelming.
This was good after I made a few adjustments. I tripled the sauce as others suggested, but had to add a whole tsp of pepper and another tablespoon of peanut butter to get rid of the extreme saltiness from the soy sauce. It turned out good, but I was expecting something along the line of Pad Thai, and this sauce was ALOT heavier and not sweet. Cilantro on top before serving is a must. The recipe tasted good, but I probably wont make again, as my family didnt care for it.
pretty good flavor. i added alot more peanut butter and actually used crunchy instead of creamy, then i didn't have to add the chopped peanuts.
Very easy and tasty dish. Like another reviewer, I added a bit of molasses for sweetness. I also had some red/yellow bell peppers on hand, so I chopped up a couple of cups. And I exchanged red pepper flakes instead of Cayenne because it's what I grabbed. Definitely going to make this again. Thanks!
It is fantastic! I added some water in the peanut butter sauce to thinner it and bring more juice in the dish. I also used carrots cooked with chicken as another vegi to this dish. For broccoli, I steamed it to semi-cooked first and finished cooking with the heat of chicken and carrots (in the wak).
quick & easy my favorite kind of recipe!! We like more sauce so I triple what the recipe calls for
Quick and easy. Substituted rice wine vinegar for white vinegar, red curry paste for cayenne and broccoli slaw for the broccoli florets. My 2 year old loves her peanut butter chicken!
My goodness, delishhh! Did it not hot (for kid and picky husband) and we all loved it. Doubled the sauce and yep, good thing I did so. More and more of this to come.
I really liked this dish. We doubled the sauce, and I think we could have even used more. I also added a red and orange bell pepper. Served it over jasmine rice. Oh, and I used rice vinegar rather than white wine vinegar. YUM!
I thought this recipe was quite simple and easy but needed some instant modifications. Less garlic, more peanut butter and ginger with agave and water for added and needed sweatness and liquid. Overall it was quite tastey and quick. Made it for our quests and tripled the sauce. What made it really awesome and tastier was adding canola oil and cilantra to the jasmin rice as it boiled. Then adding cilantro to the chicken as it was being sauted. The flavors married each other and it was totally awsome. Enjoy the recipe and just have fun with it.....:)
Gosh, I normally read reviews before preparing a meal but I didn't here. I wish I had because there was NOT enough sauce! And I added water, too! But the dish was still very good. A bit too much ginger for my taste - I'll greatly reduce that next time. I used Rice vinegar instead of white wine and I added red peppers and sugar snap peas (and cut down on the broccoli.) I think you could make this with spaghetti and dredge the noodles in the sauce, too. We'll make this again.
This was very good. I doubled the sauce as suggested. I also served it over thin udon noodles with I lightly stirfried in the pan after I removed the chicken mixture. Definitely use low sodium soy sauce.
It was so salty, even with low sodium soy sauce. Probably won't try this one again.
Doubled the sauce but only did 3/4 of the soy sauce and cayenne. Added sugar. Cilantro was a good addition. Shredded carrots would have made the presentation better.
We really enjoyed this recipe. My husband eats thai food at least 3 times a week... so I found something I can make that he'll enjoy and that is not too spicy for me. As some of the other reviewers suggested, I doubled the sauce too. Alternative to the sauce ingredients (look at peanut butter noodle recipe) you can add 1 1/2 tbsp honey and hot chile paste instead of cayenne pepper. YUM! Thanks for sharing.
My husband and I loved this recipe! We varied it slightly by doubling the sauce (as others suggested), omitting ginger (I'm not a fan), and halfing the broccoli & adding pea pods. Will probably add a touch more garlic next time to make up for the lack of ginger, but otherwise it's a real hit with us!
I commend you Jessica on a wonderful dish that my gang truly loved. Due to my daughters peanut allergy, I used her "soy nut butter" and you would not have know the difference. Obviously, I left out the actual peanuts, however, replaced them with sunflower seeds. I also added green and oranges peppers to the mix. Didn't use rice, but asian noodles instead. Fantastic; not to mention, oh so healthy and The McLean family thanks you so very much!!
I thought this was wonderful, as did my husband and 17 year-old stepson. I did make several changes, on the suggestions of others and based on personal preference. I doubled the sauce and next time I will probably triple it. I strongly recommend not skipping or lessening the fresh ginger as I believe it adds to the complexity of this dish very nicely. I used 4-5 fresh cayenne peppers in place of the powdered variety. I also skipped the green onion all together as I don't care for their consistency and find they generally add little flavor. I was worried the peanut butter would be overwhelming but I thought it was just the perfect amount (I doubled it as mentioned earlier, along with the other wet ingredients). Lastly, I lessened the garlic to 2 tbsp. With these changes, I give this one a five. It was delicious.
This was a very tasty dish! As other reviewers have recommended, double the sauce or you'll be disappointed. I doubled the sauce and I thought it was *just the right amount* to accompany the chicken and broccoli. I can't imagine what this recipe would taste like with the amount of sauce that the original recipe provides for...probably bland. This is one dish that I will make again and again (with sauce doubled). Thumbs up!
I used tofu instead of the chicken. Lately I have been using tofu because of ease. Tasted awesome! Must double or triple sauce and I like to add water chestnuts for a little more crunch.
I didn't read the reviews before trying this recipe and probably should have. I made the sauce as directed and tasted it and it was way too sour so I added some sugar. It was still lacking so I added a dash of sesame oil because it goes very well with peanuts. I then added a chili garlic sauce for the heat and it finally tasted good. Since I had to make so many modifications this recipe gets 2 stars.
Tasty and spicy! I've made this recipe a couple of times and each time it has gotten great feedback! Thanks for the recipe
My husband's new favorite! A few things I did different: Reduced the soy sauce to 2 Tbsp as suggested, used regular vinegar, and added 2 tsp. sweet chili paste in place of the cayenne pepper. It added a real zing!
I followed some of the other reviews which said to double the sauce and I think that might have been a mistake. The sauce was so overpowering and salty that I just couldn't enjoy the dish in spite of the other good flavors(and we love salt!) I'd like to try making this again because I loved everything else about it, but I wouldn't attempt it unless I was using a low sodium soy sauce and even then I'm not sure it would get rid of the extreme salt taste. Thanks for the recipe.
Loved this recipe, thanks for sharing it. The flavors together are amazing! I also used almond butter due to a peanut allergy in the family and maybe you would enjoy it too. So good, everyone kept saying how much they liked it.I added a touch of chopped cilantro at the end. Update 11/02/15 Note to self use low sodium soy sauce next time!
Very easy and very, very yummy. I followed the recipe as written - except I had no green onions and went slightly spicy.
Came out great, I did modify though. I doubled the sauce with a little more than 1/2 tsp cayenne and an extra tbsp of peanut butter. Instead of soy sauce I used an even mix of lite soy and liquid aminos. Doubled ginger as well, used about 1 tbsp crushed garlic and 1/2 tbsp minced garlic. Used about 2.5 cups frozen broccoli florets, thawing but not really cooking them before adding to chicken at the end. Served over brown rice. Could probably add another veggie to the mix (bell pepper or carrot?) Next time. I dont even care if it's totally healthy when all is said and done, it tastes so decadent!
My husband said this is one of the best dishes I've ever made. I thought it was pretty good, but I didn't like it quite as much as he did. Next time, I will use a lot more broccoli, double the sauce, and add some black pepper. I used natural peanut butter, and will do so again next time. It could have used a bit more Cayenne as well, even for me, and I usually can't handle things too spicy. Overall, a great dish, just need to make a few adjustments next time.
The sauce was very good - I did have to double the amount of sauce when I made it. This makes a lot of food- I didn't pay attention to the amount of servings listed on the recipe - so if you are cooking for a smaller family you may want to cut it in half (but not the sauce). The flavor was very good, but it was not spicy enough for my taste - and I doubled the amount of cayenne pepper. I would make it again, but figure out how to get more heat in it. Thanks for the recipe.
I doubled the sauce like the reviewers said, but it was still kind of bland. When we added alot of Thai Chili Sweet and Hot sauce, it tasted pretty good. Won't do this one again.
Very yummy recipe and easy to prepare. We just doubled the sauce, so it had a creamier consistency.
This was delicious and attractive! It was very salty so I think I will cut down on the soy sauce next time, and probably add some more peanut butter so I can taste it better. I added red bell pepper and it was great!
This was not very good. It lacked flavor; the sauce was thin. Will not make again.
Much too salty and followed recipe. Sauce is like mud.Horrible flavor no one liked it. I have cooked similar style recipes and they are much better. Recipe needs adjustment for flavor and salt.