lol, I'm so glad everyone is enjoying this dish!

Oooooh, I haven't made this dish in awhile, and I'm in the mood for chinese food. I think I'll make it this week - with butter this time though

............and maybe some chili flakes!

What if I use plain butter? I don't have normal cream, do you think coconut cream would ruin it?

For sure, you could substitute plain butter for Becel Oilve Oil Margarine. (When I first posted this recipe two years ago, I was using Becel, but now I definitely use butter).

In terms of coconut cream instead of regular cream... I've never tried it, but I definitely encourage you to experiment and see how it comes out. This whole recipe was actually an experiment, one day, when I had some free time - and the result was awesome!

If you decide to give it a whirl, please let us know

Okay, you guys obviously did something different than I did. I followed the recipe, and came up with a very bland dish indeed.
Edit: All, right, i didn't follow it perfectly. I used plain butter, and heavy cream, which I made light by mixing with a tiny bit of purified water. As the sauce was simmering, I decided to play it safe, and let it boil down to it's original consistency, that way it would not be watery.

Did you salt and pepper the chicken and sauce? Did you add enough peanut butter? Did you add peanuts?

Like I mentioned in the original post, the salt and pepper is to your taste, so use it to your liking

Good luck if you decide to try it again

Oww, I'll try again. I did pepper it (in the end, it was the only way to get any flavor at all into my lunch, and even then, it was just the taste of black pepper), and added peanuts, but for some reason, I got no flavor.

I make something similar for my family but I make this as a sauce. They eat it over brown rice.


For the sauce, I use 1 can chicken broth, 2 T peanut butter, 2 large breasts - cubed, 1 T minced garlic, 1 or 2 T ground ginger, 1 or 2 T low sodium soy sauce, chili pepper flakes, 1 or 2 T heavy whipping cream, a handful of fresh cilantro, and a handful of green onions. Usually thicken the sauce with a little cornstarch but if you used less chicken broth it may not be necessary....


I'm not a sweet kind of girl...lol... but you could add Splenda as the original recipe did call for sugar....

Hi, I only have Sweet n Low (well, the generic low cost stuff). Can I substitute? How many packets? How much cream? There's no measurements in the recipe except the PB and 5 chicken breasts. I'm going to use frozen boneless skinless tenderloins. Thanks.

All the measurements are in the recipe posted (first post).