By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 2 servings

Ingredients:

• 4 hot dogs
• 1 lb. chicken strips
• Lemon olive oil
• Coconut milk
• Cream of coconut
• Pickle juice
• Peach syrup
• 1/2 peach
• Bell pepper

Directions:

• Slice chicken strips into small cubes.
• Preheat sauté pan.  When hot, add lemon olive oil.
• Finely chop the green bell pepper, and set aside.
• Add chicken cubes to the pan.  As soon as the chicken begins to brown, add the chopped green peppers.  Sauté for about 8 seconds.
• Add coconut milk, cream of coconut, pickle juice, and peach syrup.  Mix well, and reduce for 5-10 minutes.
• Grill the hot dogs until tender, turning them to cook equally on all sides.  Pull from the grill and slice lengthwise.
• Place on a plate, and pour sauce and chicken over the hot dogs.
• Garnish with chopped peach.