Chicken Strips and Crunchy Brussels Sprouts with Peanut Dip


This recipe is so good, that we have made it several times already, and to rave reviews, from all members of my family….young and old. I think it’s the peanut dip that makes it so outrageously delicious. I keep a jar of it in my fridge…it’s that good! Thank you to the fabulous Kim Kushner to whose (Kosher) recipes I am always drawn. You can purchase Kim’s books here.


6 skinless boneless chicken breasts, cut into strips, and NOT pounded thin
Salt and freshly ground pepper
1 batch of spicy peanut dip (see below)
1 lb brussels sprouts, halved
2 tablespoons extra virgin olive oil
1/2 teaspoon onion powder
juice of 2 limes

Peanut Dip:

¾ cup (200 g) smooth peanut butter

¼ cup (60 ml) rice vinegar

¼ cup (60 ml) hot water

⅓ cup (75 ml) soy sauce

3 Tbsp pure maple syrup

1 ½ tsp grated fresh ginger

1 clove garlic, minced

¼ cup (50 g) roughly chopped roasted peanuts

½ tsp red pepper flakes



In a medium bowl, combine the peanut butter, vinegar, hot water, soy sauce, maple syrup, ginger, garlic, peanuts, and red pepper flakes. Use a whisk to mix well, until the consistency is creamy.

For the chicken and Brussel Sprouts:

Preheat the oven to 375 ° and line a rimmed baking sheet with parchment paper.

Place the chicken strips in a medium sized bowl and toss with 1/2 cup of the peanut sip.

In a large bowl, toss together the brussels sprouts, onion powder and oil.

Tip the sprouts into the middle of the pan and arrange the chicken strips around them to form a frame.
Discard the marinade, and roast until the brussels sprouts are golden and sizzling, for about 20-25 minutes.

Add the lime juice to the remaining peanut sip. Serve with the chicken and brussels sprouts for dipping.

Makes 4-6 servings


Print Friendly and PDF