This recipe is so good that we have made it several times already, and to rave reviews from all members of my family members, 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 pound of brussels sprouts, halved
- 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of onion powder
- juice of 2 limes
- ¾ cup (200 g) of smooth peanut butter
- ¼ cup (60 ml) of rice vinegar
- ¼ cup (60 ml) of hot water
- ⅓ cup (75 ml) of soy sauce
- 3 tablespoons of pure maple syrup
- 1 ½ teaspoon of grated fresh ginger
- 1 clove garlic, minced
- ¼ cup (50 g) of roughly chopped roasted peanuts
- ½ teaspoon of 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 brussels sprouts, preheat the oven to 375 degrees 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 dip. Serve with the chicken and brussels sprouts for dipping.
- Makes 4-6 servings