Nutty Addiction


Salad and SatayMy addiction started young.  Very young.  At age six, to be exact.  Once I had a taste for it, I couldn’t stop.  Indeed, for that entire year when I was six years old, I ate nothing but peanut butter.  That’s it—peanut butter.  Morning.  Noon.  Night.  Plain piece of white bread, peanut butter, no jelly.  And my mother enabled it.  Until on one of my routine check-ups, curmudgeonly Dr. Moore was concerned I had a muscle deficiency.  Imagine that!  When he asked my mother what I was eating, she told him, “peanut butter.” He asked, “And what else?”  When she shrugged and shook her head, Dr. Moore banned the sticky goodness from my life.  It was my first experience out patient rehab, a.k.a going cold turkey.

Admittedly, over the years, I have fallen off the wagon a few times.  Recently, I informed friends and family of my desire to eschew rehab and reintroduce peanut butter into my life.  Considering all the benefits, at my age, I need all the help you can get.  The vitamins in peanuts help maintain healthy skin, hair and muscle tone since the little gems are good sources of vitamin E, niacin, folate,  protein and manganese.

So, my biggest rule: don’t eat peanut butter alone.  Which means I can indulge in the brown goodness as long as it’s served with something else—like the sauce with this yummy Chicken Satay.

For now, let’s just keep it our secret.  I’m sure Dr. Moore wouldn’t approve.


Prep Time: 1 hour 

Cook Time: 10 minutes 

Total Time: 1 hour, 10 minutes

Serves: 10 


4 tablespoons fresh Lime juice

4 tablespoons canola oil

2 cloves garlic crushed

3 teaspoons reduced-sodium soy sauce

1 teaspoon crushed red pepper

2 pounds boneless skinless chicken cut in ½ cubes


3 tablespoons smooth reduced fat peanut butter

3 tablespoons lite coconut milk

2 tablespoons fresh lime juice

3 teaspoons reduced-sodium soy sauce

2 teaspoons lite brown sugar

1 teaspoon crushed red pepper, or to taste


Whisk lime juice, oil, soy sauce, garlic and red pepper in a shallow dish until combined; pour into a zip lock plastic bag add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.

To prepare peanut sauce: Whisk peanut butter, coconut milk, lime juice, soy sauce, brown sugar and red pepper until smooth.

Preheat grill to high. Thread each chicken tender onto a wooden skewer. Baste with the doB spicy peanut sauce, Grill until cooked through and no longer pink in the middle, approximately 3 minutes per side. Serve warm or chilled. Use remaining doB spicy peanut sauce for dipping.

Tip: To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling.

For more of Jon Paul’s writing, check out his blog Poptimistic.com



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