Food Recipes Spicy Asian Chicken With Brussels Sprouts 4.0 (70) 5 Reviews This stovetop dish featuring crispy chicken and thinly sliced Brussels evokes flavors of the Orient. By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She has previously worked at Bon Appetit and Food & Wine Magazine. Highlights: * 15 years of experience * Work has been featured in Real Simple, Delish, Epicurious, and more * Former Test Kitchen senior editor at Food & Wine * Former deputy food editor at Bon Appetit * Contributor at The New York Times Cooking Real Simple's Editorial Guidelines Updated on September 16, 2022 Print Share Share Tweet Pin Email Make quick work of preparing the sprouts in this recipe by slicing them in a food processor. Get the recipe: Spicy Asian Chicken With Brussels Sprouts RELATED:International Cooking and Recipes. Photo: Con Poulos Hands On Time: 35 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts What starts with a couple thinly sliced chicken breasts dredged in corn starch and a ½ pound of thinly sliced Brussels sprouts ends up as a excursion to the Orient for your taste buds. Tossed with ginger, garlic, soy sauce, vinegar, and sugar for a tangy-sweet-hot sauce loaded with umami, this dish is set on a bed of rice and finished with scallions, peanuts, and sesame oil. Ready in 35 minutes. Ingredients 1 cup long-grain white rice 1 large egg ½ cup cornstarch 1 pound boneless, skinless chicken breasts, thinly sliced (2 large) 3 tablespooons canola oil, divided, plus more if necessary ½ pound Brussels sprouts, thinly sliced 1 1-inch piece fresh ginger, peeled and cut into matchsticks 2 cloves garlic, 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 Cook rice according to package directions. In a large bowl, beat the egg, and place the cornstarch in another large bowl. Add 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, and then transfer to a plate. Heat 2 tablespoons 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 oil in the skillet over medium heat. Add Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more. Return chicken to the skillet along with the chili, and cook, tossing, until heated through, about 1 minute. Add sesame oil and scallions. Serve over the rice and sprinkle with the peanuts. Print Nutrition Facts (per serving) 440 Calories 18g Fat 40g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 440 % Daily Value * Total Fat 18g 23% Saturated Fat 2g 10% Cholesterol 116mg 39% Sodium 383mg 17% Total Carbohydrate 40g 15% Total Sugars 8g Protein 29g Calcium 57mg 4% Iron 3mg 17% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.