I’m on a serious roll making things from the “recipes-I-saved-a-million-years-ago” binder that has previously been collecting dust on top of my fridge. Although, I must say, I think I had originally torn out this page from Real Simple magazine because of a different recipe on the page. It’s funny how your tastes change, because this recipe sounded way more appealing to me than the other one.
Brussels sprouts may seem like an odd choice in an Asian dish but they really make a lot of sense. I mean, they are part of the cabbage family and cabbage is obviously quite common in Asian cooking. And I’m a firm believer that brussels sprouts just don’t get enough love. (Roast them at a high heat with some olive oil and salt and pepper, and then tell me you don’t like them).
This dish cooks up in no time, is easy to make, and healthy, too. And did I mention I really liked it? Because I really did. Though, I’ve determined that, despite living by and frequenting several types of markets, I can never find small red chilies except at Whole Foods. I was too lazy to go to Whole Foods, so I just used my trusty jar of Sambal Oelek. The nice thing about that is you can make this as spicy as you want, based on your preferences and how much you add.
Between the ease of prep and the flavor (which I, personally, enjoy with a bit of heat), this will definitely be a repeat in our house.
Spicy Asian Chicken with Brussels Sprouts
Adapted from Real Simple
1 large egg
1/2 cup cornstarch
1 lb. boneless, skinless chicken breast, thinly sliced
4 tsp. canola oil, divided
1/2 lb. brussels sprouts, thinly sliced
1″ knob of ginger, peeled and grated/minced
4 cloves garlic, minced
3 Tbsp. low-sodium soy sauce
3 Tbsp. rice vinegar
1.5 Tbsp. light brown sugar
3/4 cup water
1 red chili pepper, thinly sliced, or chili paste to your preference (we used 1 Tbsp.)
1 tsp. toasted sesame oil
2 scallions, thinly sliced
2 Tbsp. chopped roasted peanuts
Cooked brown rice (made from 1 cup, dry) for serving
Beat the egg in a large, shallow bowl. In another shallow bowl or plate, add the cornstarch. Dip the chicken in the egg and then dredge in the cornstarch, shaking off excess; transfer to another plate.
Heat 3 tsp. canola oil in a large nonstick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (about 3-5 minutes). Remove the chicken and transfer to a clean plate.
Reduce the heat to medium and add the remaining 1 tsp. of oil in the skillet. Add the brussels sprouts and ginger and cook until they begin to get tender, 2-3 minutes. Stir in the garlic.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, water, and Sambal Oelek/chili paste (if using). Add the mixture to the skillet, and cook until the brussels sprouts are crisp-tender and liquid begins to thicken, 2-3 minutes.
Return the chicken to the skillet (along with the sliced chili pepper, if using) and heat through, about 1 minute. Off the heat, add the sesame oil and scallions. Serve over brown rice and top with roasted peanuts.
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