Thai Chicken Satay

This makes a great appetizer or main course - spicy, flavorful strips of grilled chicken on or off skewers, properly accompanied by peanut sauce.

• 1 lb. boneless, skinless chicken breast, partially frozen and cut into inch-wide strips
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. ground turmeric
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cloves or allspice
• a dash of MSG is nice, too.

Heat a tablespoon or so of vegetable oil in a large frying pan. In a large bowl, toss the chicken strips with the mixed spices using your hands to rub thoroughly - you'll get a bit stained by the turmeric, so use gloves if you prefer - and place strips on soaked bamboo skewers if you plan on using them. When the pan is hot, place a few strips in the pan at a time (about 6 maximum), browning evenly on both sides. Set aside in a covered dish as each batch of chicken satay is done. When all strips are done cooking, serve with peanut sauce.