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
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