Instructions: Chef Mario Chiappetti and executive chef Frank Majowicz sent the recipe.

In bowl, mix soy sauce, sesame oil, brown sugar, pineapple juice, salt and white pepper. Add chicken strips and marinate 2 to 3 hours in refrigerator.

Drain and discard marinade. Dredge in flour; shaking off excess flour. Heat medium-size skillet, then add additional oil to coat skillet. Saute chicken strips, turning occasionally, until golden brown and cooked through, about 2 minutes each side. In small saucepan, over low heat, combine butter and flour and mix until smooth. Cook slowly until bubbly. Add stock and increase heat to high. When stock begins to thicken, add whipping cream and peanut butter, stirring until peanut butter is dissolved and sauce is creamy and the consistency of a heavy gravy. Place chicken strips on plate, top with sauce and sprinkle with green onions and peanuts.

Makes 4 servings.

Note: Serve with fried rice and Oriental vegetables. Also can be served in chafing dish if used as buffet or party dish. Variations: Add stir-fry vegetables and rice for a casserole.

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