Spicy Asian Chicken With Brussels Sprouts

Spicy Asian Chicken With Brussels Sprouts
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By January, 2011

Nutritional Information

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

Quick Tip

Brussels Sprouts
Make quick work of preparing the Brussels sprouts by slicing them in a food processor.

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