low-sodium soy sauce
dark brown sugar
low-sodium chicken broth
boneless, skinless chicken breasts, cut into 1-inch pieces
carrots, cut into 1/8-inch rounds
Brussels sprouts, thinly sliced or shredded
scallions (white and light green parts), sliced
- Combine the soy sauce, vinegar, sugar, ginger, and broth in a medium saucepan and bring to a boil.
- Add the chicken and carrots and simmer for 6 minutes.
- Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more.
- Divide among individual bowls and top with the scallions.