Denise's Peanut Chicken

Very delicious recipe! My husband and I cooked this one together and we did make just a couple changes that I would recommend...leave out the cornstarch and peanuts and use 3/4 cup of chunky peanut butter instead. It gave it just right flavor, texture, and thickness. If it seems a little thin at first just cook until it thickens. The flavors in this dish really blend well. The cilantro and green onion really gives it the perfect unique taste, and it's not too pea-nutty. We served this over steamed brown rice along with some steamed broccoli. This one is a keeper! This was my review a couple years ago. Since then I have discovered that this is a lot better served over rice noodles. Also I add broccoli and bean sprouts. The broccoli flavor works really well in this dish. And I also add lime juice to the peanut butter.

This was delicious - though I made some changes. I used canola oil; 2 cloves of garlic (we love it); added chili flakes and about 1 TBS hoison sauce to the soy mixture and finally, I didn't use chopped peanuts. Instead, I took the advice of other reviewers and used about 3 TBS of chunky peanut butter. At first, the whole "concoction" looked a bit runny and I started to get worried. But let it simmer for about 10 minutes and you're good. I served this over white steamed rice and the best part is that the peanuty sauce will coat the rice and its mmm good. Boyfriend went back for thirds!!

This recipe is full of flavor, but I would definitely agree with doubling (if not tripling!) the sauce measurements, especially if you're thinking of serving this dish with rice or noodles.

Do note--the cilantro and fresh ginger are prominent, as in most dishes in which they play a part. So, if you don't go for these tastes, reduce or leave them out. This recipe is absolutely top shelf. I served it with instant white rice. They only modification I might make is to reduce the peanuts a bit to your own taste. Two cups is a LOT of peanuts for some folks. I dig peanuts, so it's okay by me. The complex, slightly exotic taste of this dish is excellent. My mother in law didn't like it, but she doesn't go for anything too far off the beaten path. If appearances count to you, you will love this one. It's plates up beautifully. Restaurant quality, indeed. And delicious!

This was one of the best dishes I've made. Definite keeper! I did alter one thing...I used CHUNKY peanut butter instead of the nuts, about 1/2 cup. The sauce was thicker, kinda creamy and really yummy!!!!

This recipe had a great deal of potential, which I hope to exploit the next time I make it. I think I will double the soy sauce, use honey instead of sugar, add more ginger and double the cayenne, decreasing the amount of broth as needed. I added broccoli and red onion, and halved the amount of peanuts. There will still a very satisfying amount, and that, plus the additional veggies made it considerably more healthy. Thanks, Denise.

The flavors in this are great, but it needed more of the seasonings. While I didn't double the broth, I did double the other sauce ingredients, resulting in a wonderfully spicy, vibrant dish. I also added broccoli. Next time, I'll exchange some of the chopped peanuts for peanut butter to make a creamier, more substantial sauce.

It takes a while to chop everything up, but after that it is easy to make. And it is well worth the work.

Really good recipe. The flavor is great and it's simple to make. I didn't have cayenne pepper so used black pepper and chili powder instead. Also marinated the chicken for a bit in soy sauce, pepper, and chili powder.

I am really disappointed in this recipe. The only change I made was to add some peanut butter, but I still put in the exact amount of spices and other ingredients. My husband and I both thought it was extremely bland, it tasted like nothing. For all of the wonderful ingredients I added, I thought it should have much more flavor. If I were to make this again, I would double almost all of the ingredients that went into the sauce.

WOW! This was soooo good. SOSOSOSO good. We will definitely make this often, since we usually have most of these ingredients on hand already. The only changes I made were the omission of the cayenne and using only half the peanuts. It really did seem like a LOT of peanuts. Maybe we measured wrong? I really liked biting into a nice bit of peanut now and then, so I wouldn't substitute with peanut butter like some did. I added some shredded carrots because I wanted more color. I will probably do that again next time and maybe add broccoli as another user did. Served over jasmine rice with mandarin oranges as a side.

My picky family loved this dish! I doubled the sauce ingredients and used the dry roasted nuts. Food processor would be a great idea next time to chop the nuts. Flavors were great and in less than 30 minutes, we had a delicous dinner!

This was absolutely delicious! I took advice from other users and used the peanut butter instead of the peanuts because I don't like the texture of nuts once they have been warmed. A little goes a long way for the cilantro.. it's flavour is very prominent in this recipe.

Good recipe. I omitted the peanuts and added frozen stir fry veggies. I've been looking for a stir fry sauce that had some flavor.

This recipee was a huge hit at our house! After reading many of the reviews, I made the following changes to the recipee and it was absolutely delicious...even my picky teenage daughter had seconds. I doubled the soy sauce, sugar and garlic, used 1/2 bunch of cilantro and 1/2 cup chunky peanut butter. Didn't have cayenne pepper, so used 1/2 tsp. cajun seasoning...also used vegetable oil instead of peanut oil. The sauce took longer than 5 minutes to thicken, but once I added the peanut butter, it was perfect...let it simmer about another 10 minutes. I will definitely make this again. I served it over white rice (very good). I'll try brown next time!

This recipe is great but you must be sure to only use a small amount of cilantro, maybe 1/4 cup loosely packed or else it will take over the flavor. I used cashews and they tasted great too! Very good dish!

I made this recipe using creamy peanut butter, added broccoli, and served it with rice. The sauce turned out very thick and the dish was very heavy. It didn't taste bad, but you couldn't eat very much of it. I would recommend putting more cayene to make it more spicy. Also add more chicken broth and reduce peanut butter for a thinner sauce.

I can't believe more people haven't tried this awesome recipe! Really easy and restaurant quality. Will be added to the dinner rotation for us!

This is a good recipe and I think the peanut flavor is just right - not over dominating the dish. Perfect with cilantro. I took the advice and added 1/2 cup peanut butter, cut down peanut to 1/2 cup. I combined the ingredients for the sauce and let it simmer in a sauce pan on low. Meanwhile, prepared (cut up) and cooked the chicken and vegetables, then added the sauce. The vegetalbes are not over cooked this way.

super easy and very tasty!

This was awesome. It really tasted like I got it from a restaurant. I only used half of the cayenne pepper because I didnt want it to be so spicy. I will definately make this again.

This was really tasty. Nice dish full of flavor and also easy to modify. My changes were: 2 cups of chicken broth, 1/2 cup crunchy peanut butter. I also added broccoli and carrots. No cornstarch was necessary. The sauce thickens as you cook. Will definitely make this again!

I'm not a great cook, but this was a phenomenal dish and easy enough to make. When i do it again, i will put the peanuts in the food processor instead of chop them with a knife, might be a little easier. Thanks Denise, i owe you bigtime!

This certainly wasn't bad but it really wasn't anything special either....your basic stir fry with peanuts. Way too many peanuts- and we like peanuts.

Good Chicken, Good Noodles, Good Flavor!

This was an excellent dish! Thank you so much! I did double the recipe though since I was feeding six adults. Also, red pepper tends to overwhelm a dish, so I used half the amount called for. All in all, a complete success. There were NO leftovers!

This recipe was delicious and packed with a great combination of flavors. It had a real authentic Asian taste. I had to make a few changes, because I didn't have some of the ingredients on hand. I used extra light tasting olive oil, skinless-boneless chicken thighs, 3 chicken bouillon cubes with 3 cups of water, forgot to add the sugar, granulated garlic, crushed pepper flakes, black pepper, and 1/2 cup chunky peanut butter. I reserved some of the chopped scallions and sprinkled them over the dish before serving. This recipe is a definite keeper! Thanks for sharing it.

Delicious!!! This recipe is definitely worth a try. All of the seasonings compliment eachother very nicely and the peanuts add the perfect touch. My picky 3 year old son even loved it.

DELISH! I added broccoli rabe and small yellow onion. I also skipped the cayenne pepper and used a jalapeno (i had it lying around). I used a 1/2 cup of peanut butter and about 1/4 cup chopped peanuts. all in all, very yummy! i ate it alone, but i'll definitely try this over rice or pasta in the future.

This was alright, not bad but not great.

Loved this recipe, and it's pretty easy too! I mixed it with some stir-fry vegetables and some linguine, it turned out very good! Will definitely make again.

This recipe is very tasty! I didn't have a wok, so I used a large fry pan. I omited the cilantro and cayenne pepper and used peanut butter instead of peanuts. I will make this dish again.

I couldn't get broth, and didn't know the Japanese word for cornstarch, so I used boullion, and took the advice of thickening the sauce with a bit of peanut butter. Very tasty! I will make it again!

Awesome. I didn't have chunky peanut butter (like many reviewers suggested) so I added 2 tablespoons smooth PB in addition to the cornstarch. Because of this, I didn't add sugar and halved the peanuts. I also added julienned carrots and onions instead of the bell pepper, and stirred in some steamed broccoli at the end. I would say the recipe doesn't quite feed six people- maybe 3 or 4. Serve with brown rice and it's a great meal!

YUM! I added Sriracha sauce (asian hot sauce) and 2 tablespoons of peanut butter to make a sweet and spicy sauce- doubled the sauce recipe.. but ended up having too much so I thickened with flour. But I used some of the extra suace to marinade the chicken (used boneless skinless chicken thighs). I also added broccoli and topped on white rice. A little time consuming but the fresh spices made the sauce awesome so worth the time.

This came together so quickly and easily. Highly recommendeed!!! After reading other reviews I made these changes: 1) Add 2 tbsp. peanut butter and decrease chopped peanuts to 3/4 cup. 2) Marinade chicken in the sauce for 30 mins. while you chop the veggies. 3) Triple all sauce ingredients except for chicken stock. Use 1 1/2 tbsp corn starch. 4) I added 1/2 steamed zucchini, 2 cups steamed broccoli and 8 mushrooms.

My husband made this for dinner last night and although it was good it was much too spicy for us. I asked him if he read the "most helpful," reviews and he did not. If he had he would have saw that he should have cut back more on the spicy ingredients (even though he did somewhat.) Also, 2 cups of peanuts seems like a lot of peanuts. I would have liked to tried this with peanut butter as others had. Thanks for sharing!

less cilantro and make sure you use the chunky peanut butter. This dish is frickin' BOSS!

It was edible but all I could taste was cilantro, which completely overpowered the dish. I wouldn't make this again.

My husband loved it. Used peanut butter beacause we didn't have any peanuts. I added extra garlic. It turned out great!

I have to start off saying that I did not have peanuts or green onion but it still turned out awesome! There was plenty of sauce(I have a boyfriend that loves lots of sauce with everything!) The sauce was an excellent consistency and very flavorful. I will definitely make this again.

My husband loves this dish although I made it my own. I took other reviewers advise and added 3/4 C creamy PB to the sauce. I omitted the sugar, cayenne, cornstarch, and peanuts. We love spicy foods so I add sirracha. I am not a fan of peppers, so I steamed (in the microwave) broccoli. We served this over rice and it is oh so good!

Wow, this was a great recipe. I doubled it & served over jasmine rice. Served it with fresh orange wedges & the fam thought it was a wonderful compliment to the main dish. Changes made: used 4 tablespoons of peanut butter plus 2 tablespoons cornstarch (remember that I doubled the recipe) - the peanut butter didn't thicken it up enough for me. Also, I used 1 c. chopped peanuts, one larger pepper & kept the onions & cilantro at one bunch each (maybe a little less). A also did not double the cayenne pepper - just used a rounded 1/4 teaspoon. Perfect amount of spice for the adults & kids!

I'm eatin' the left overs for breakfast right now! It was so Good everyone enjoyed it. We will put this in our meal plan rotation =). I did follow the example of a few others I used all natural peanut butter and creamy. The all natural had a little less of a smooth texutre and a roasted flavor. I also omitted the Bell peppers. Over rice this was a dynamite dish. Thanks.

I have made this several times now and We love it! I added water chestnuts and a couple of tablespoons of peanut butter and also topped it with some cashews. Thanks for the great recipe

I made this for six people, and it was a hit. No problem with the sauce thickening, but it did take a little longer, about 7-8 minutes. I added broccoli florets and reduced the peanuts to 1/2 cup, for taste and calories. Hint: To quickly "chop" peanuts, put them in a food storage bag and lightly pound with a can or mallet. Instantly chopped. Thanks, Denise.

Superb recipe! Made it for the first time and absolutely love it...would not change a thing! A must to add to my collection of recipes that I make all the time :) So, so satisfying!!

I used 1/2 cup chunky peanut butter as well and that added great taste and a yummy consistency. My husband loved this recipe...I thought it was ok. I would add more spice to it next time.

Great recipe but I changed a couple of things. 1. I added sauteed mushrooms, carrots & broccoli for more flavour and colour. 2. Added 1/2 cup of crunchy peanut butter and substituted the chopped peanuts for walnuts. 3. I took the advice of other reviewers and seasoned the chicken with black pepper before frying it in the beginning. 4. Also added more cayenne pepper and some chili flakes since I like it a little spicy. Overall, I really liked this recipe!

This is awesome! I omitted the red pepper, and used stir fry veggies instead. I also added the 3 tbsp chunky peanut butter others suggested. I will definitely make this again.

We were so disappointed with this recipe. We took a couple of bites but did not care for it. The chicken had no flavor at all and the sauce never thickened up and it didn't have a good flavor. Try the Thai Peanut Chicken recipe on here, it's sooo much better.

Fabulous served over Japanese noodles. I cut back on the fire because my husband prefers mild flavors, but we both agreed that next time we should make this just as is. I also wished I had cut the chicken into smaller pieces so that every bite has a little chicken in it.

I made this recipe the other night and made it exactly as it read with the exception of adding more vegetables. It was good but not great. I found it to be a little bland tasting, something seemed to be missing.I read the other reviews that added peanut butter but to me that's not really rating the recipe for what it is if you change the ingredients. I don't think I'll be making this again.

Very tasty and easy, but it adds a great deal more depth of flavor if you use just a dash of sesame seed oil. I used the chunky peanut butter, left out the corn starch, and waited for the sauce to reduce. Added the chopped peanuts after, with the green onion, the cilantro and the sesame oil. Grrrrreat!

I made this dish on Sunday night - it was great. I used about 3 tablespoons chunky peanut butter instead of peanuts which gave the sauce a creamier consistancy. I also squeezed about a 1/4 wedge fresh lime juice in. Next time, I will use the cornstarch to thicken up the sauce and use more soy sauce for more of a kick.

I give this 3 stars because my husband and I disagreed. I did not like it at all... I tasted too much of the ginger and parsley. My husband liked it but he wasn't raving wild. Be sure to pick up UNSALTED peanuts when you shop!

Good stuff! I followed another reviewer's lead and omitted the cornstarch and added a couple spoonfuls of PB.

Original recipe listed needed some modifications. As recommended by other reviewers, I doubled all the spices. I reduced the chopped nuts to 3/4 cup and added 1/4c peanut butter to the sauce. Still, it was lacking something so I'd play around with the measurements if I made this again.

I would say this is just ok. I added some broccolli and purple onion, but otherwise made it as written. When it was done I tasted it and it was quite blah. It had very little flavour. So, I added a couple of tablespoons of peanut butter and a little extra soy sauce as suggested by other reviewers. It tasted quite a bit better after that, but I wouldn't make it again.

took the suggestion of another reviewer and used peanut butter. Great idea!! Loved it.

This is an excellent recipe. Made this per the recipe, except left out cilantro, as we didn't have any on hand. The sauce was perfect and would be a good all purpose sauce for other chinese dishes. You could make minor adjustments such as substituting beef broth if you're making a beef dish. After the cooking was completed, I added ~ 1/4 c. peanut butter per some of the other reviews. It gave it a richer peanutty taste, but I actually think we preferred it without the peanut butter.

This was very good. I did use less peanuts, and some pepper flakes. It does taste like restaurant quality. Thanks!

No one liked this recipe. I made this recipe exactly as written and the flavors were not good. It tasted like chicken, vegetables, and cilantro... boring!

Followed the recipe to a "T" but eliminated the peanuts and instead added one heaping tablespoon of extra chunky peanut butter. I also added 1 T of hoisin sauce. Yum! Absolutely delicious!!

Everyone really enjoyedthis at dinner tonight. Ifollowed previous suggestions and substituted 3/4 cup of crunchy peanut butter instead of the peanuts and cornstarch. I also used honey instead of sugar - Both changes are highly recommended. Instead of scallions I used regular onions before i put in the chicken, and I didnt have any cilantro. Other than adding extra vagetables: broccolli, carrots, snowpeas and mushrooms, I kept the quantities about equal, and just multiplied it by the amount of chicken I had. Thanks for a grest recipe

Excellent dish! I did as other reviewers suggested and added broccoli and peanut butter. I left out cilantro because I'm not a fan. Served with white rice.

I really liked this recipe. I followed some reviewers' comments and used peanut butter. I used 3/4 cup, but 1/2 would have been plenty. I didn't have any sugar on hand, so I used a little honey. That was fine. I omitted the cornstarch. The sauce was still thick enough. I reduced the cayenne pepper a lot because my boyfriend doesn't like spicy food. He didn't like this recipe at all, in fact. He didn't finish his serving. I think he couldn't get the concept of peanut butter and chicken. Oh well! I'll cook this again for myself!

This was really good. I did double the sauce, added about 1/3 cup chunky peanut butter instead of peanuts, marinated the chicken in soy sauce and cayenne before cooking, and served with vermicelli rice noodles (found in the Asian section of the grocery store)... very good! We squeezed lime on top. Yum!

This is amazing!!!! Best recipe off this site for me so far, I think. I used the peanut butter as others suggested and went VERY light on the cilantro--one palm full was plenty, but don't omit it!!! You need the flavor. I served it with white rice, and the Sesame noodles and Asian lettuce wrap from this site for my Mother-in-law's birthday and it was a major hit! Thanks for all the good recipes!

WOW! super YUM YUM YUM!!!! since i was craving a peanut tasting dish, this does it! but i did the substitution with 3 T of pb instead of the peanuts...o man!!! you gotta try this!

VERY tasty sauce!! Loved it! The chicken was too dried out though... I think next time I'll cut it smaller and season it more while cooking. Also... I substituted Splenda for sugar, as I'm following the South Beach Diet. Worked great! I also added a splash or 2 of Asian fish sauce for flavor enhancer as well.

great recipe just had it for dinner. Used the peanut butter only had smooth so I added some cashews I had on hand yum.

This was really good. Might need some tweaking though.

Unlike many other reviewers, I wanted a dish with whole peanuts and a nice sauce, not a dish with peanut sauce. I left out the cilantro as I don't like cilantro and I doubled the sauce ingredients with the exception of the broth. I thought it turned out wonderfully! I would definitely make it again this way although in the future I may cut down on the peanuts as the peanuts seemed to overshadow the chicken! Also, I added broccoli to this dish, but did not increase the sauce. I just barely had enough sauce to cover everything. I would consider increasing the sauce amount if adding anything else to this dish or if you want a lot of sauce for rice.

This dish is so great! I made it for a potluck, and everyone loved it. I didn't need to change a thing.

Unbelievably delicious! Can we give more than 5 stars? I never cook with these combos of ingredients and wasn´t too sure about trying it. Well, it was a smash hit even with two finicky kids and a meat and potatoes husband. We all loved it. I used regular corn oil and had to use flour, forgot to get corn starch, it was more than terrific.

I doubled the sauce recipe and added noodles (4 squares of Diamond Brand Noodles)It's spicey! It didn't thicken up as much as I thought it would, but was great!

Unfortunately, my family wasn't crazy about this one. I did double the sauce and it was very saucy.

Aha! Now I have a recipe to use to get my 9yo to eat bell peppers! This really is a great recipe. It has a nice combination of flavors, and is different from anything oriental I have ever tried at home.

Very easy and tasty. I need to keep this as a regular.

Awesome recipe. I did as others suggested and swapped the cornstarch and peanuts with 4Tbs of crunchy peanut butter. I also doubled all ingredients in the sauce recipe with the exception of the chicken broth. I used 2 cans of chicken broth which is a little more than two cups 2 cups rather than 1 1/2 cups. The only thing I would do different is add more vegetables. I served over noodles. Was an excellent meal and will make it again.

I agree with all the commenters who recommended adding peanut butter! That was the magic touch to bump this dish to five stars!

Oh, man, this was fantastic. I cook for three, and I'm on Weight Watchers, so I was happy to be able to fill myself up on 8 points (well, plus 3 for the rice)! I made a few of the changes recommended by other reviewers. When the chicken was mostly cooked through, I added a few cups of fresh broccoli. I doubled the sauce, but I shouldn't have doubled the chicken broth as well, since I ended up having to add 3 TBS of cornstarch after adding it to the pot to thicken it up. However, letting the chicken and broccoli boil in the sauce for ten minutes turned out to be a good thing - they really absorbed the flavors. I did 4 TBS of peanut butter instead of peanuts. Added a little bit of Thai Peanut Sauce I had sitting around. Did dried ginger and cilantro, with some cinnamon. Had plenty of sauce, served over white rice. Delicious!

I really love this recipe in the summer time. I substitute cashews instead and it is still really good.

I made this for dinner last night, it wasn't horrible but it wasn't as great as most of the previous reviews suggested. Overall, my bf and I were pretty disappointed, this isn't something I will make again. The only change I made was doubling the sauce, because so many others recommended it and said it was so delicious.

Excellent and easy. I used about 1/2 c peanut butter and 1/4 c peanuts as others suggested. Next time I will probably omit the cornstarch and add broccoli. The cilantro is necessary, in my opinion, to provide contrast, brighten the flavors and keep the sauce from being too rich. Even the kids liked this.

Be careful with the cilantro and ginger. I put a little too much in the dish. If I make this again I will add more vegitables and less peanuts. Good flavor!

Very good dish..I was out of chicken broth so I used some left-over chicken gravy which enabled me to also leave out the corn starch. I didn't have fresh ginger so I used a pinch of powdered. Didn't add cilantro, added a teaspoon of peanut butter. Served over rice noodles. Will make double sauce next time. Added frozen oriental veggies on the side and mandarin oranges! Quick and tasty dinner. Thanks for sharing.

This was great and my husband even liked leftovers heated up. I will be making this often!

Very, very good! I have a bunch of vegetarian relatives, and also made this recipe with cubed, firm tofu, and it was a huge hit!

I made this tonite and the entire family loved it! As other reviewers have done I used crunchy peanut butter. Will make this a lot!

It was truly delicious! I sauted chicken with prepared ginger and garlic then added the chicken broth, soy sauce, cayenne, and cornstarch. I decided to add peanut butter as other reviewers had suggested, but chose to keep the peanuts. I also sprinkled some crushed chili's for a bit of heat. I am looking forward to leftovers tomorrow:-)

I made this and served it on top of the Sesame Noodle recipe that I also got from allrecipes.com. They were both delicious together. I will definitely make this recipe again. Very good flavor.

This is a very easy dish to make but it looks & tastes like you spent the whole day on it. I add either broccoli or fresh green beans when I saute the peppers. I increase the broth to 2 Cups. I omit the sugar and after adding the broth mix to the pan, I add 1/2 C chunky natural peanut butter. I also decrease the cilantro to half a bunch. At the end I only add about 1/2 Cup chopped peanuts.

This dish was great! I doubled the bell pepper and minced garlic (just a preference thing) and added only half the peanuts that were called for, but other than that I followed the recipe exactly as written. Oh my gosh it was good! I had never used wok oil before and I loved it; I thought that it added a great flavor to the chicken. I would highly recommend this recipe.

I love this recipe! It is wonderful with rice.

Excellent flavor. I will definitely be making this again.

I found this to be a bit bland even though I love peanuts.

This was excellent! I served this for a small dinner gathering. I also admitted the cornstarch and used about 1/2 cp of extra chunky peanut butter. I added in some brocolli (so happy I did) and served over basmati rice! Fantastic!