Philip’s Chicken Satay with Peanut Sauce

Though Philip Taylor enjoys cooking French cuisine, I’ve asked him today to give us an easy to make recipe in the kitchen. In his book, Teaching Philip – Book 8 of my Tarnished Saints Series, he is making Chicken Satay with Peanut Sauce when Taylor comes to his door asking him which dress to wear on a date with another man and catches him wearing an apron. Philip, can you tell us how to make it?

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Philip: Yes, Elizabeth, I can. But first I want to clarify that the only reason I was wearing the apron was because I didn’t want my clothes splattered with grease, and because the sweet old Bailey sisters gave it to me and I didn’t want to hurt their feelings. Even if Taylor thought I was gay – I’m pointing out that I am not.

Elizabeth: We know, Philip. And you getting married to Taylor proved it.

Philip: Good, now here is the recipe, so easy that even Taylor can make it – but don’t tell her I said so.

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Philip’s Chicken Satay and Peanut Sauce:

1 package of chicken tenders.

Marinate for ten minutes in:

2 Tb sesame ginger bottled sauce

1 Tb honey

1Tb fresh squeezed lemon juice

1Tb of water

2 cloves of garlic (minced)

1 Tb minced or grated fresh ginger. (I freeze the whole ginger root – unpeeled and it makes it easy to grate. You can do this with lemon too. Great on salads.)

While it is marinating, make the peanut sauce:

2 Tb peanut butter (creamy or chunky)

1 Tb honey

2 Tb water (or thin to how you like it.)

1 Tb grated fresh ginger

1/2 fresh lime squeezed into the sauce.

1 tsp cayenne. (Or to taste.)

Use cooking/grill spray on the grill. Cook the skewered chicken tenders 5 minutes a side or til done. (If you use bamboo skewers, soak in water first or cover ends with foil or they will burn.)

Serve with dipping sauce as an appetizer or with jasmine rice as a dinner.

Not my fanciest dish, but one that anyone can make and enjoy – Philip.

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