(CAN SERVE OVER WHITE RICE IF PREFFERED)

Serves 4

Ingredients:

8-10 chicken breast fingers (about 1 pound)
16 small Brussel sprouts trimmed and halved (Broccoli or zucchini would also work well.)
1 small yellow pepper cut into strips
¼ C red onion cut in strips
¼ C heavy cream or ½ n ½
1 heaping T creamy peanut butter
2 t Sriracha (to taste)
½ t fresh lime juice
1 t rice wine vinegar
Zest from one lime
4 to 5 basil leaves torn with one top intact for garnish
2 T good olive oil
Generously salt and pepper to taste
3 t chopped salted peanuts

Method:

• Prepare the sauce by combining cream, peanut butter, Sriracha, lime juice, vinegar, and a dash of salt and pepper. Set aside. When ready to serve heat in a microwave for about 45 seconds. Stir to incorporate before drizzling on food.*
• In a large saucepan heated to high add the oil and the Brussel sprouts and the onion. Cook until some caramelization occurs on the sprouts, about 3-4 minutes. Lower heat slightly and add the chicken. Season with salt and pepper and cook, turning all with spatula, until the chicken is done, about 10 minutes. At the end, place the torn basil leaves on the top of the chicken and cover to let steam, about a minute or so.
• To plate spread the vegetables on a plate, arrange chicken on top, drizzle generously with the Sriracha peanut cream sauce, top with the lime zest, and the peanuts. Place a sprig of fresh basil on top. SERVE.
• Note: You can also pour it over the chicken when it is cooked and heat it that way, but I like keeping the creamy consistency separate from the oil and juices of the chicken. I think it is prettier if you just heat and drizzle!

Serves 2

Ingredients:

1 lb. ground chicken
4 C broccoli florets
Sections from 2 mandarins
Generous 1/3 C mandarin orange juice
2 t soy sauce
2 t rice wine vinegar
½ t sesame oil
1 t sugar
1 t grated fresh ginger
1 small shallot, sliced thinly
1 t hot chili flakes
3 T lite oil
2 t salt 1 t black pepper
2 t corn starch and about 3 T water
Flat leaf parsley to garnish

Method:

• In a small bowl combine the orange juice, soy sauce, vinegar, sesame oil, sugar, grated ginger. Whisk together and set aside.
• Heat the oil in a large saucepan. Cook the shallots until soft and slightly caramelized. Add the ground chicken and flatten it into the pan slightly with a spatula. Season with about 1 t salt and 1 t pepper. Let it sear on the oil until slightly browned on one side. Turn and let brown on other. Then begin to break it up. Add the broccoli, orange sections and a little more salt. Toss with spatula. Cover and let the broccoli cook, about 3 minutes, stirring once or twice, until the broccoli is slightly tender but not over-cooked. You don’t want mushy broccoli!
• Now add the orange sauce mixture turning the ingredients to coat well. Add the corn starch and water mixture with the heat turned down to medium low, and toss. It should thicken right up. Sprinkle with the red pepper flakes and a bit more salt and make sure it is heated through.
• Serve over rice or alone with a sprinkling of fresh parsley.