Spicy Asian Chicken With Brussels Sprouts

spicy-asian-chicken-brussels-sprouts
Photo by Con Poulos
Spicy Asian Chicken With Brussels Sprouts 3.9 67 5 1
Rating
★ ★ ★ ★ ★
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 440 calories
    • 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

Cook the rice according to the package directions.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.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.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.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.  

Ingredients

  1. Check 1 cup long-grain white rice
  2. Check 1 large egg
  3. Check 1/2 cup cornstarch
  4. Check 1 pound boneless, skinless chicken breasts, thinly sliced (2 large)
  5. Check 3 tablespooons canola oil, plus more, if necessary
  6. Check 1/2 pound Brussels sprouts, thinly sliced
  7. Check 1 1-inch piece fresh ginger, peeled and cut into matchsticks
  8. Check 2 garlic cloves, thinly sliced
  9. Check 3 tablespoons low-sodium soy sauce
  10. Check 3 tablespoons rice vinegar
  11. Check 2 tablespoons packed light brown sugar
  12. Check 1 red chili pepper, thinly sliced
  13. Check 1 teaspoon toasted sesame oil
  14. Check 2 scallions, thinly sliced
  15. Check 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.

 

 

Real Simple Digital Products