Chicken Strips and Crunchy Brussels Sprouts with Peanut Dip

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 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

Peanut Dip:

  • 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


  1. 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.
  2. 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.
  3. In a large bowl, toss together the brussels sprouts, onion powder and oil.
  4. 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.
  5. Add the lime juice to the remaining peanut dip. Serve with the chicken and brussels sprouts for dipping.
  6. Makes 4-6 servings

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Lesley Wolman

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