Ingredients

For the chicken satays

1 package satay skewers, 6-8 inch, soaked
2 large skinless chicken breast, sliced on the bias, 1/3 inch thick slices, brined*

1 tablespoon sesame oil
1/4 cup canola oil

For the spicy almond sauce:

1 package satay skewers, 6-8 inch, soaked
2 large skinless chicken breast, sliced on the bias, 1/3 inch thick slices, brined*
1 tablespoon sesame oil
1/4 cup canola oil
1 cup slivered almonds

1 tablespoon sambal oelek
1/4 cup fresh cilantro leaves
1/4 cup fresh thai or sweet basil leaves
1 tablespoon thai fish sauce (nam pla)
1/4 cup canola oil

Preparation

Baking Directions:

To make the chicken satays:Skewer one piece chicken slice, lengthwise.

Season with salt and pepper.

Prepare a hot, cleaned grill, sprayed slick.

Mix the oils and lightly brush on satays and season the satays with kosher salt and freshly cracked black pepper and grill for about 4 to 5 minutes a side until fully cooked.

Serve with bowl of spicy almond sauce and garnish with almonds.

*Brine method: Add enough salt and sugar to a quart of water so that it tastes like sweet salt water.

Multiply as necessary to fully submerge protein in a large container.

Cover and refrigerate overnight.

Rinse under running water before cooking.

To make the spicy almond sauce: Preheat oven to 300 degrees.

Spread the almonds on a baking sheet and toast, tossing once, until brown, 15 to 20 minutes.

Watch carefully because the almonds burn easily.

Allow to cool.

Combine the toasted almonds, sambal oelek, cilantro leaves, basil leaves, fish sauce, lime juice and canola oil in a food processor.

Puree to make a smooth sauce.

Add a little water, if necessary, to achieve a pancake-batter-like consistency.