Rating: 4 stars
70 Ratings
  • 5 star values: 28
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 2
Kay Chun

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

    Advertisement
  • 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.

Nutrition Facts

440 calories; fat 18g; saturated fat 2g; cholesterol 116mg; sodium 383mg; protein 29g; carbohydrates 40g; sugars 8g; fiber 3g; iron 3mg; calcium 57mg.
Advertisement