Brussels Sprouts and Chicken Stir Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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A delicious stir-fry, economical and quick to make. I like to serve this over soba noodles and rice would work as well. Don't let the length of the ingredients list put you off. Ingredients:
1 large egg white |
2 teaspoons cornstarch, divided |
6 ounces boneless skinless chicken breasts, cut into 3/4 inch pieces |
2 cups brussels sprouts, trimmed and halved, if large, quartered |
1 1/2 tablespoons soy sauce |
1/2 teaspoon sugar |
3/4 tablespoon rice vinegar |
3 tablespoons chicken broth |
1/2 teaspoon sesame oil |
1/2 teaspoon cold water |
2 tablespoons vegetable oil |
1 shallot, minced |
1 garlic clove, minced |
2 teaspoons gingerroot, peeled and minced |
1/2 red bell pepper, cut into 3/4 inch pieces |
1/2 cup scallion, cut diagonally into 3/4 inch pieces |
4 ounces water chestnuts, sliced thin, blanched for 30 seconds, cooled under cold water |
salt and pepper |
Directions:
1. Whisk egg white and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil Brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
2. In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
3. Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
4. Stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the Brussels sprouts and stir-fry 1 minute.
5. Make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
6. Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.
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