This was very good. I didn’t want to buy a big container of creole seasoning so I made my own blend from a recipe on this site. I had all the spices in my pantry and I could adjust to reduce heat. My young children loved it!
I tried to stay fairly true to the recipe but following the suggestions made by others some of the suggestions I did the following.To make the marinade double the pepper sauce (I used sweet Thai pepper sauce) add couple of tablespoons brown sugar, lime juice and grated lime peel to taste, and a pinch of hot pepper flakes. I added red pepper with the sweet onion, and added more brown sugar per the recipe. Once chicken was done I added vegetables (mushrooms, Bok Choi, snow peas, but anything would work) and reserved marinade. While chicken was cooking I added vegetable broth (instead of water) and peanut butter to marinade. Added toasted cashews at the end. Marinade was salty but the sugar vegetable broth, and peanut butter combine with it in the end mix with it to create a delicious sauce. Allow sauce to thicken slightly before serving.
This was very good. I followed the directions as much as possible, only changed type of onion and pepper because it was what I had on hand. I used a bunch of green onions and Anaheim pepper. Was more savory then spicy. Mild enough that my 5 and 6 year old children enjoyed it. I served it for a meatless dinner option. The review is for the recipe as written, however I added goat cheese sprinkled on top which my family enjoyed.
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