Peanut Butter Chicken Skewers

Two weeks with Jen. We've met for coffee twice and had dinner once — at the Thai restaurant on Grand Avenue in Billings that she suggested, which is the first Thai food I've eaten since Fort Carson and which was excellent in the way of food you didn't know you were missing until you're having it again. She is easy to be around. She fills spaces when they appear, yes, but she does it with genuine interest rather than anxiety, which is a different thing. When I went quiet on Thursday she looked at me and then looked at the menu and said, "The pad see ew looks right," and I came back from wherever I was and said, "That's what I'm getting." She didn't make anything of the quiet. She just redirected us both.

I told her on Tuesday that I was in recovery for alcohol and that I'd served in Afghanistan and had PTSD. I've learned to say it early — Sarah taught me that. Not leading with it, but not waiting for the third date either. She said, "Thank you for telling me. My dad had a hard time when he came back from Vietnam. I understand more than you might expect." I said, "I know you do. I can tell you do, from how you are." She said, "What do you mean?" I said, "You don't flinch. People who haven't been around difficulty flinch at these things."

She didn't flinch. That's not everything but it's a start.

I made the Thai noodle dish at home on the weekend, improvising from what I could find at the Roundup grocery, which doesn't carry fish sauce so I used a combination of soy and a little Worcestershire. Different, but interesting. Cooking in conversation with the food you've just eaten is one of the things I like about food.

The pad see ew at that restaurant on Grand Avenue wasn’t something I could replicate at home — not exactly, not with what Roundup carries — but these peanut butter chicken skewers hit the same register: the savory depth, the sweetness underneath, the way Thai flavors move between bold and balanced. I made them the same weekend I made the noodle improvisation, same logic behind it. When food means something, you go back to it on your own terms.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min (plus 30 min marinating) | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
1/3 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon red pepper flakes
2 tablespoons warm water (to thin sauce)
Sliced green onions and chopped peanuts, for garnish
Metal or soaked wooden skewers

Instructions

Make the peanut marinade. In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, ginger, and red pepper flakes. Add warm water one tablespoon at a time until the sauce is smooth and pourable.
Marinate the chicken. Reserve half the peanut sauce for serving. Add chicken cubes to the remaining sauce, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes (up to 4 hours).
Preheat your grill or broiler. Heat a grill or grill pan to medium-high heat (about 400°F), or position an oven rack 6 inches from the broiler element and preheat to broil.
Thread the skewers. Thread marinated chicken pieces onto skewers, leaving a small gap between each piece for even cooking.
Cook the skewers. Grill or broil for 5—7 minutes per side, until chicken is cooked through and lightly charred at the edges. Internal temperature should reach 165°F.
Rest and serve. Let skewers rest 3 minutes. Drizzle with reserved peanut sauce and top with sliced green onions and chopped peanuts. Serve over rice or alongside noodles.

Nutrition (per serving)

Peanut Butter Chicken Skewers — What I Made Instead, and Why It Worked