Chicken-Scallion Satays

Makes 12-14 satays

• 1 bunch scallions, cut into 1-inch batons

• 2 large skinless chicken breasts, sliced on the bias, 1/3 inch thick slices

• 1 tablespoon sesame oil

• 1/4 cup canola oil

• 1/2 cup Spicy Almond Sauce

• Sliced toasted almonds for garnish

• Kosher salt and freshly ground black pepper

• 1 package satay skewers, 6-8 inch, soaked in water

 Skewer two pieces scallion horizontally, thread chicken slice onto skewer and end with two more scallion pieces.  Repeat with remaining ingredients.  Prepare a hot, cleaned grill. In a small bowl, mix the oils and lightly brush on satays; season satays with kosher salt and freshly ground black pepper. Grill satays for about 3-4 minutes per side until fully cooked. Serve with bowl of Spicy Almond Sauce and garnish with almonds.