Thai Peanut Chicken & IPA

Thai Peanut Chicken
Servings - 4

• 3 T soy sauce
• 3 T fish sauce
• 2 t hot pepper sauce
• 2 t red pepper flakes
• 3 cloves garlic, minced
• 1 T minced fresh ginger root
• 2 T onion powder or one large onion diced
• 2 T brown sugar
• 2 T peanut oil
• 2 skinless, boneless chicken breast halves - cut into chunks

• ¼ cup creamy peanut butter
• 2 cups broccoli
• 1/2 cup cashews

1. In a bag, mix together first 9 ingredients. Add chicken and marinade for at least one hour.
2. Pour chicken and sauce into pan and sauté until chicken is cooked through about 5-10 minutes.
3. Add peanut butter and broccoli
4. Cook until broccoli is cooked through and peanut butter is thoroughly blended
5. Top with cashews
6. Serve with rice.

The spiciness of this rich calls for a beer with a strong flavor for compliment and in order to not get lost in the strength of the dish. Choosing one my favorite beers here, another IPA. For this dish I chose Sierra Nevada’s Celebration Ale. Sierra Nevada is a well known brewery out of California. This is a seasonal ale, usually out around Christmas time. It has a lot of hops, but a strong caramel maltiness as well. This does indeed taste like Christmas with a pine, floral finish.