Outside the office: Snowy and Cold!!!!!
Inside the house: Hot, Hot, Hot!!!!
Thai Chicken Sate
Slice 2 chicken breasts into strips and season with Salt and Pepper. Marinate the chicken in 2 Tablespoons Soy Sauce and 1 Tablespoon Sesame Oil. Let the Chicken marinate for at least 15-20 minutes.
Thai Peanut Sauce
1 Tablespoon Toasted Sesame Oil
¼ cup onion, minced
2 to 3 garlic cloves, minced
¼ cup dry roasted peanuts
1 Tablespoon dark brown sugar
2 Tablespoons Thai Curry Paste [If you use green curry paste, add about 2 teaspoons of “Sriracha with Galanga” (Thai Red Chili Paste)]
¼ teaspoon Crushed Red Pepper
¼ to ½ cup water, depending on thickness desired
Salt and pepper
Grind peanuts and sugar in a food processor for a few pulses. In a separate bowl, stir the curry paste and about ¼ cup of water together until the paste is dissolved. Next, heat the oil in a skillet over moderately high heat until hot, then sauté the garlic and onions, stirring, until golden brown, about 4 minutes. Add the peanut and sugar mixture and crushed red pepper and cook for about 1 minute stirring constantly. Stir in curry mixture and bring to a boil, stirring occasionally. Add water as needed to reach desired consistency.
While sauce is coming to a boil, skewer the chicken on bamboo skewers and grill the meat on a grill pan for about 3-4 minutes per side.
Serve this Thai Chicken Satay with jasmine rice and of course, a good beer. I had an Amstel Light.