Wednesday, April 15, 2020

Chicken Satay #recipe from author @DarylWoodGerber

From Daryl:

Are your taxes done? Do you find doing taxes, um, taxing? Hopefully everything is in order and you're ready to treat yourself and cook up something special.

As I get ready for next week's release of STIRRING THE EVIDENCE, I decided to treat myself to a wonderful dinner and I wanted to share the recipe with you. Except . . .

Okay . . . here I thought I was posting a really originally recipe, but as I was entering labels so the recipe would be easy to find on our blog list of recipe titles, chicken satay popped up.  I went to search the blog site and found that not one but two of our bloggers had posted a recipe for this.  A long time ago, but, hmm.

Therefore, I'll admit this is not original.  I guess it's sort of like a sugar cookie. How many variations can there be on a cookie recipe, right? But if you haven't had one in a while and you see a recipe for it, maybe you'll make it. This is my take on the chicken satay recipe.

Big note! This is not a recipe for all of you 5-ingredient recipe lovers. If my protagonist Jenna saw this recipe, she would be having heart palpitations, I fear, but she could do it, taking it one step (or 5 ingredients) at a time.



1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces
1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces
1/3 c. coconut milk
1 tsp. ground turmeric or curry
2 tbsp. tamari, gluten-free
2 tbsp. packed brown sugar
2 tbsp. lime juice
cloves garlic, chopped
shallot, chopped
1 tbsp. fresh ginger, chopped
1 1/2 tbsp. catsup
1/4 teaspoon chili powder

1/2 c. smooth peanut butter
1/4 c. reserved marinade (you reserved after making above)
1 tbsp. tamari, gluten-free
1 tbsp. lime juice 
1 tsp. lime zest 
1 clove garlic, grated
1 tbsp. freshly grated ginger
1/4 c. boiling water
Unsalted peanuts, for garnish

You need bamboo skewers, about 20-24 of them. Soak bamboo skewers in cold water for at least 15 minutes.

In a medium bowl, toss turmeric (or curry) and chicken together to coat. Set aside.

Prepare lemongrass. Set aside.

In a food processor, combine coconut milk, tamari, sugar, lime juice, garlic, shallot, ginger, catsup, and chili powder, and blend until smooth, scraping down sides if necessary. *Set aside ¼ cup marinade for peanut sauce.

Pour remaining marinade and lemongrass into the chicken bowl and toss to coat. Chill in the refrigerator for 2 hours.

Meanwhile, make peanut sauce:

In a medium bowl, whisk all sauce ingredients until smooth and well combined. Don’t forget the reserved marinade.

Preheat grill to medium heat.

Remove chicken from marinade and spear 1-2 pieces onto each skewer.

Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side.

Serve with white rice, peanut sauce, and chopped peanuts.

Don't forget to order the 9th book in the  
Cookbook Nook Mystery series,  
SHREDDING OF EVIDENCE, coming April 21  
in trade paperback and e-book.

You can read all about it and order it on various sites on 
my website, HERE


Also, don't forget to order the first book in my new  
Fairy Garden Mystery series, 
A SPRINKLING OF MURDER, coming June 2020 
in trade paperback and e-book.

You can read all about it and order it on various sites 
on my website HERE
Plus I've posted a few of my fairy gardens.

And here is my latest suspense...

Order FAN MAIL, the second in series, trade paperback and e-book: HERE

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  1. The first time I had satay was in Malaysia and I loved it so much I ordered it for lunch all four days of our stay!

    1. Peg, I've got to say this was such a lovely blend of flavors. Malaysia? That's way farther than I've ever gone. :) ~ Daryl

  2. Sounds very tasty.