Brussels Sprouts and Chicken Stir Fry 🍲
Overview:
This Brussels Sprouts and Chicken Stir Fry is a delightful dish, perfect for those busy weeknights when you want something quick, economical, and bursting with flavor. With a blend of tender chicken, vibrant vegetables, and a savory sauce, it’s a meal that will satisfy your hunger and tantalize your taste buds. Serve it over soba noodles or rice for a wholesome and satisfying dinner that’s ready in a flash.
Key Information:
- Preparation Time: 25 minutes
- Total Time: 25 minutes
- Recipe Category: One Dish Meal
- Keywords: Chicken, Poultry, Vegetable, Meat, Savory, < 30 Mins, Beginner Cook, Stir Fry, Easy, Inexpensive
- Calories per Serving: 367.9
- Nutritional Content (per serving):
- Fat: 16.6g
- Saturated Fat: 2.4g
- Cholesterol: 49.3mg
- Sodium: 936.4mg
- Carbohydrates: 29.7g
- Fiber: 5.2g
- Sugar: 7.4g
- Protein: 27.2g
Ingredients:
- 1 tablespoon cornstarch
- 2 boneless skinless chicken breasts, sliced into thin strips
- 6 Brussels sprouts, trimmed and halved
- 2 tablespoons soy sauce
- 1 1/2 teaspoons sugar
- 1/2 teaspoon rice vinegar
- 3/4 cup chicken broth
- 3 tablespoons cold water
- 1/2 shallot, finely chopped
- 1/2 garlic clove, minced
- 2 teaspoons gingerroot, grated
- 1 red bell pepper, sliced
- 1 scallion, sliced
- 2 tablespoons water chestnuts, sliced
- Salt and pepper to taste
Instructions:
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Prepare Chicken and Brussels Sprouts:
- In a bowl, whisk together egg white and 1 1/2 teaspoons of cornstarch.
- Add the sliced chicken to the mixture, ensuring it’s evenly coated, and let it marinate for 10 minutes.
- Meanwhile, boil the Brussels sprouts in salted water for about 2 1/2 minutes, or until they are just crisp-tender. Drain and immediately cool them under cold water.
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Prepare Sauce:
- In a small bowl, combine soy sauce, sugar, rice vinegar, chicken broth, remaining 1/2 teaspoon of cornstarch, sesame oil, and cold water. Mix well and set aside.
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Stir-Fry Chicken:
- Heat oil in a wok or large skillet over medium-high heat.
- Add the marinated chicken strips and stir-fry until they are opaque and just firm, which should take about 1 minute. Remove the chicken from the wok and set it aside.
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Cook Vegetables:
- In the same wok, add a bit more oil if needed.
- Stir-fry the shallot, garlic, and gingerroot for about 30 seconds until fragrant.
- Add the sliced red bell pepper and continue stir-frying for 2 minutes.
- Add the sliced scallions and the blanched Brussels sprouts to the wok and stir-fry for an additional 1 minute.
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Combine and Simmer:
- Create a well in the center of the vegetable mixture in the wok.
- Whisk the soy sauce mixture once more and pour it into the well.
- Whisk continuously until the sauce boils, then stir it into the vegetable mixture.
- Allow the mixture to simmer for 1 minute to let the flavors meld.
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Finish and Serve:
- Add the cooked chicken strips and sliced water chestnuts to the wok.
- Season with salt and pepper to taste.
- Stir-fry everything together until the chicken is heated through, which should take about 30 seconds.
- Once everything is well combined and heated, remove the wok from the heat.
Serving Suggestions:
- Serve the Brussels Sprouts and Chicken Stir Fry hot over a bed of cooked soba noodles or steamed rice.
- Garnish with additional sliced scallions or sesame seeds for extra flavor and visual appeal.
- Pair with a side of steamed vegetables or a fresh green salad for a well-rounded meal.
Enjoy Your Meal! 🍽️
This delightful stir-fry is sure to become a favorite in your meal rotation, thanks to its simplicity, flavor, and versatility. Whether you’re a beginner cook or a seasoned chef, this recipe is a winner every time! So grab your wok and get ready to whip up a delicious meal that your whole family will love.
