Spicy Asian Chicken With Brussels Sprouts

Spicy Asian Chicken With Brussels Sprouts
Con Poulos
Make quick work of preparing the sprouts in this recipe by slicing them in a food processor.

Get the recipe.
Serves 4
preparation
35
minutes
cooking
35
minutes
other
0
minutes

Ingredients

1
cup
long-grain white rice
1
large egg
1/2
cup
cornstarch
1
pound
boneless, skinless chicken breasts, thinly sliced (2 large)
3
tablespooons
canola oil, plus more, if necessary
1/2
pound
Brussels sprouts, thinly sliced
1
1-inch
piece fresh ginger, peeled and cut into matchsticks
2
garlic cloves, thinly sliced
3
tablespoons
low-sodium soy sauce
3
tablespoons
rice vinegar
2
tablespoons
packed light brown sugar
1
red chili pepper, thinly sliced
1
teaspoon
toasted sesame oil
2
scallions, thinly sliced
2
tablespoons
chopped roasted peanuts

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate.
  3. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate.
  4. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.
  5. Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

 

 

Kay Chun
January 2011

Nutritional Information

  • Per Serving
  • Calories 440
  • Fat 18 g
  • Sat Fat 2 g
  • Cholesterol 116 mg
  • Sodium 383 mg
  • Protein 29 g
  • Carbohydrate 40 g
  • Sugar 8 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 57 mg
What does this mean? See Nutrition 101.