I made it because of the ingredients which I enjoy often. It wasn’t my favorite, but it was edible.

I thoroughly enjoyed this meal but like other reviewers I just had to modify it a bit. Agreed that raw garlic is not super fun, so as another reviewer noted, I pulled it out of the sauce ingredients, minced it and gave it a light sauté, along with the other veg and peanuts. Like medium low heat for only about five min in a preheated skillet. As another recommended I also doubled the salad ingredients and 1.5x-ed the sauce ingredients. I didn’t have fresh cilantro on hand but a couple dashes of dried mixed into the sauce worked just fine. I cooked two semi-defrosted boneless skinless chicken breasts (total of 1 lb chicken) in my instant pot on high pressure with 1 cup of chicken broth for 14 min, followed by quick release, removed and shredded the chicken, then mixed in half the prepared sauce to keep the chicken from drying out. I served the rest of the sauce on the side because my spouse is not as enamored with copious condiments as I am. So the three layers of our bowls were quinoa, sautéed veg with peanuts, and pre-sauced shredded chicken with extra sauce for drizzling. Delicious.

I always make extra sauce for any Thai recipe also used Yummly’s recipe converter to 4 servings. Perfect for our lunches. I used some left over chicken that we had BBQ oh so delicious. I replaced the brown sugar with honey to sweeten and a tad more PB because we just love that flavor with the sweet and spicy

I wound up editing this to make it a 5-star for my family, but the recipe needed a lot of work. If you know how to cook, make this recipe. If you don’t know how to cook, ehhh maybe not so much. The ingredients are good, but the proportions and directions are lacking. A) Make your sauce ingredients 1.5x your salad ingredients across the board whether you’re a sauce person or not. Either way it’s not “saucy”, it’s just enough. Ex: if you double the salad measurements (all ingredients x2), take all of your sauce measurements and multiply by 2.5. Hope that makes sense! B) possibly makes “2 servings” if you eat like a bird- double those salad ingredients for sure. C) mince the garlic (recipe doesn’t say so)... and then I sautéed it a bit. Raw garlic is rough. D) I sautéed the garlic then added the carrots, edamame, green onion and chicken for a quick sauté as well. E) then I added the quinoa, half peanuts and half cilantro to the pan, and poured sauce on top. Gave a quick mix of all ingredients, then served with other half of peanuts and cilantro on top. We LOVED this dish, but not by following the directions.

This is the second time I’ve made it. It is super yummy and a big hit with my family.

Great Recipe! For the chicken- I marinated it in the sauce minus the peanut butter and added garlic chili paste-baked and shredded it! Also doubled everything as part of our meal prep.

Excellent! I’m sending the recipe to college with my daughter. Whole family loved it!

Excellent. I added more chicken and I wish I would have made more of the sauce.

Awesome recipe! Really tasty! I grilled marinated boneless-skinless chicken thighs and added it, instead of the suggested chicken breast and it worked out well. The sauce is killer. Will definitely put this recipe into my regular rotation.

I used sunbutter as a peanut substitute, and it turned out amazing. I will definitely be making this again

Great taste! Didn't have edamame so just used peas (just as good). Tastes great with arugula. Don't be threatened by the number of ingredients. Pretty easy prep work and easy directions. Basically just throw in everything together!

Directions weren't the clearest, but it works well and has room for creativity I increased the spice