After nearly five years of regular blogging, I still find myself surprised and deeply grateful for the kindness that comes from readers and fellow bloggers. This week, after publishing Tuesday’s post, I received many thoughtful responses that reminded me how meaningful it is to have people read, respond, and care. Sharing parts of our lives online opens us up to feedback and critique, but it also creates a space where connection and generosity can flourish. I don’t take that for granted.
At home, my kitchen has been a comforting place—a steady rhythm of cooking that helps process emotions and bring calm. This week has included buckwheat chocolate chip cookies, vegetarian pot pies, improvised salad dressings made in the blender, summer rolls with peanut sauce, sautéed beet greens, roasted beets, bananas with peanut butter, and a Dutch baby for breakfast. On Sunday, after reflecting on the idea of grace—undeserved goodness—we came home and made these Sambal chicken skewers adapted from Bon Appetit. They felt like a small, nourishing example of the kind of unexpected good that shows up in everyday life.
Being on the receiving end of kindness often makes me reflect on the balance between giving and receiving. There’s a humility in accepting help, whether it’s family paying for college, a partner taking care of chores, or friends offering a weekend away. Receiving generosity doesn’t make you less worthy; it’s part of community and relationship. For me, cooking is another form of receiving and offering grace. Returning to the stove, even when my heart feels heavy, provides comfort and creates something tangible and nourishing to share.
These Sambal chicken skewers are simple and quick to prepare. They don’t require a grill—just a hot flat pan—making them accessible and fast on weeknights. The process is straightforward: mix a flavorful marinade, coat the chicken, thread pieces on skewers, reduce some of the marinade into a basting sauce, and sear the skewers until the exterior is crisp and slightly charred while the inside stays juicy. From start to finish, the dish takes about 30 minutes and yields bold, sticky, spicy results similar to chicken satay.
Grill-less Grilled Sambal Chicken Skewers
Serves two to four
Adapted from Bon Appetit’s July 2013 cover recipe. This version is written for cooking on the stovetop rather than over an outdoor grill. If you prefer grilling, soak bamboo skewers before using and cook over a medium-high flame, rotating and basting for about 10 minutes.
Ingredients:
1 teaspoon ghee (or coconut oil or other fat)
1/2 cup packed coconut sugar (or other sugar)
1/2 cup apple cider vinegar
1/3 cup red curry paste
1/4 cup soy sauce
1/4 cup Sriracha
2 teaspoons finely grated peeled ginger
1 1/4 pounds skinless, boneless chicken thighs, cut into 1 1/2- to 2-inch pieces
Directions:
Warm a low-rimmed cast iron or heavy skillet over medium-high heat. Add the ghee and tilt the pan to coat the surface as the fat melts.
In a large bowl, whisk together the coconut sugar, apple cider vinegar, red curry paste, soy sauce, Sriracha, and grated ginger. Add the chicken pieces and toss until they are evenly coated with the marinade. Thread 4–5 chicken pieces onto each bamboo skewer.
Pour the remaining marinade into a small saucepan and bring to a boil. Reduce the heat and simmer until the mixture is reduced by about half, approximately 7–10 minutes. This concentrated mixture becomes the basting sauce.
Place the skewers in the warmed skillet. You should hear a sear as the meat touches the pan—this creates the desired crisp, charred exterior. As each side browns, rotate the skewers and baste frequently with the reduced sauce until the chicken is dark and crisp on the outside and cooked through inside. Total cooking time is typically 10–15 minutes, depending on the size of your pieces.
Serve the skewers with a big salad of greens or your preferred side.
Bed of Salad Greens
Serves two
This simple, cooling salad pairs well with the spicy, sticky chicken. The roasted beet adds a touch of sweetness and earthiness to balance the heat.
Ingredients:
1/2 head of lettuce, washed and roughly chopped
1 roasted beet, thinly sliced
Apple cider vinegar and olive oil, to taste
Salt and pepper, to taste
Directions:
Combine the chopped lettuce and sliced beet in a large bowl. Dress with apple cider vinegar and olive oil, season with salt and pepper, and toss to combine. Serve the chicken skewers on top of or alongside the salad.
These grill-less Sambal chicken skewers are a fast, flavorful weeknight option that brings layered spice, sticky glaze, and satisfying char to a simple home-cooked meal. The recipe highlights how small, deliberate acts—like preparing a meal—can offer comfort and become their own kind of generosity.