Stovetop Ginger Chicken with Brussels Sprouts
Need a quick, tasty dinner? Gather your ingredients on the counter, and you'll be eating in less than half an hour! Serves 2.
1 egg
1/3 c. cornstarch (+ a little if you need it)
1 large boneless, skinless chicken breast, thinly sliced into long, bite-sized pieces*
Light oil, such as sunflower or canola
8-10 Brussels sprouts, thinly sliced
1/2 c. shredded cabbage, optional
1/2”-1” piece fresh ginger, peeled and minced or cut into tiny matchsticks
1 clove garlic, very thinly sliced
3 Tbsp. soy sauce
3 Tbsp. rice vinegar
2 Tbsp. maple syrup
1 minced chili pepper or dash red chili flakes, optional- if you want a little kick
1 tsp. toasted sesame oil
2 green onions, thinly sliced (or 1-2 Tbsp. slivered shallots or red onion- saute w/ ginger & garlic)
2-3 Tbsp. rough-chopped roasted peanuts
2 c. cooked rice (or quinoa or cous cous)
In a wide bowl, whisk egg. Put cornstarch on a plate. Dip chicken pieces in the egg, then coat on all sides in the cornstarch. Set aside.
Heat 2 Tbsp. oil in a large skillet over medium-high heat. Working in two batches cook the chicken until golden brown, about 3-5 minutes. Turn/stir occasionally. You may need to add a little more oil for the second batch of chicken. Set aside.
Once you’ve removed all the chicken, reduce skillet heat to medium and drizzle in a bit more oil. Add the Brussels sprouts, cabbage (if using), ginger and garlic. Saute, stirring often for about 2-3 minutes. Add soy sauce, vinegar, maple syrup, and 2/3 cup of water. Stir occasionally, until the sprouts are crisp-tender and the liquid begins to thicken (about 2-3 minutes more).
Return the chicken pieces to the skillet (add chili if you are using), and warm for about a minute to re-heat through. Gently stir in the sesame oil and onions, and serve over warm rice. Scatter with chopped peanuts.
*I use a kitchen scissors for this.
Recipe created or adapted by Liz Talley, Urban Graze
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