Saturday, August 12, 2017

Chicken Satay with Peanut Sauce #mystery #recipe

MJ's hubby and Victoria's dad had a big birthday party last year and we ordered some platters from our favorite local caterer.  Without a doubt, the Chicken Satay with Peanut Sauce was the biggest hit ever. It got raves again on a book club evening.  So why not make it myself since I'm in the kitchen all the time?  I have been trying to duplicate the recipe ever since. Today's recipe is the result of much trial and error and looking through dozens of recipes here, there and everywhere. 

You may remember that I bought a GIANT bottle of Sriracha for a recipe recently.  I only needed a teaspoon. Needless to say, Sriracha will be finding its way into many recipes (including both of these)

for the next while.  The avocado is an interloper. Don't search for it in this recipe.  It lives in the bean salad.

These satays were made and tested during our annual writing retreat this summer and my gathering of library school friends just this week.  Everyone loves the peanut sauce.  Now I'll share the results with you.  

Oops!  The Sriracha sauce is missing.

For the chicken you will need:

1/2 cup coconut milk, shaken and stirred
1 tablespoon fish sauce
2 teaspoons red curry paste
1 teaspoon sugar (I used Splenda)
1/ 2cup chopped fresh cilantro
Juice of one and a half limes
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless, skinless chicken breast, cut into thin strips 

You can double or triple this recipe!  

You will also need: 

 12 to 16 wooden skewers, depending on how many chicken strips you have. Soaked them for a couple of hours if you can so they don't catch fire. You can also use metal skewers.

A large freezer bag with zip closing

For the peanut sauce:
3 tablespoons soy sauce (or gluten-free substitute if that's important to you)
4 tablespoons cider vinegar
      2 tsp  Sriracha sauce
2 tablespoons sugar (I used Splenda)
1 tablespoon fresh grated ginger
1 tablespoon sesame oil
1/2 cup smooth peanut butter- we used the one with no added salt or sugar
1 cup chicken broth  (or more)


Cut chicken into strips.

 Whisk coconut milk, fish sauce, curry, sugar, cilantro, salt and pepper. Put chicken in a large ziplock bag; pour in marinade. 

Mix well.  Chill as long as you can, but at least four hours, turning bag occasionally.

Make sauce: Combine soy sauce, cider vinegar, Sricracha, sugar, ginger, sesame oil, peanut butter and broth in a pan and bring to a boil over medium heat. Using a whisk, blend until smooth. You can thin it out with more broth if you'd like.  Cool and refrigerate if not serving immediately.  We like our sauce warm.   Reheat before serving. 

Preheat grill to medium. Remove chicken from marinade. You can discard the marinade. Thread each piece of chicken onto a skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through and no longer pink. The only tricky part is not overcooking!  Serve with sauce.

They're good the next day too!

We love your suggestions and comments. Come on by and tell us what you would add or subtract or substitute in this recipe (I know you anti- cilantro people!)

In case you don't know, Victoria Abbott is a collaboration between  me, Mary Jane Maffini, and my daughter Victoria. Together we write the book collector mysteries.   We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end and books are loved.


The book collector mysteries are fun, easy to read and surprising too. All five titles are available in print, e-book and audio format. Don't miss out.  You can get to meet Peachy (posing below) aka Walter the Pug.  Watch out for the Siamese cats - one is good and one will get you!

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Here are some of MJ's books: set in Canada's capital with feisty lawyer Camilla MacPhee and various fleeing felons and frustrating family. Trust me,  Jordan doesn't have a monopoly on unusual family and friends.  This series is very well priced now in e-books, but also available in print. 

We’re also on Facebook and love to hear from you.  Click to link to Mary Jane Maffini

and Victoria Abbott



  1. This is right up my ally I just love anything that is on a skewer although I would skip the hot sauce. I am going to put a bug in my hubbys ear for this. Thank you girls for this

  2. Wow--sound great. Believe it or not, I have all the exotic ingredients in my pantry (the large bottle of Sriracha was left behind by my daughter).

  3. MJ and Victoria -- I could go for these right now! Spicy snaps to you both for another creative way you're making use of that giant bottle of Sriracha. Love it! Have a delicious weekend! xoxo ~ Cleo