Brussels Sprout And Chicken Stir Fry Recipe

Name: Brussels Sprout And Chicken Stir Fry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lrg egg white; 1 Tbsp. plus 1 tsp. cornstarch; 1 whl boneless skinless chicken breast (about 3/4 lb.), cut into 3/4-inch pcs; 2 pt Brussels sprouts trimmed and halved or possibly, if large, quartered; 1/4 c. peanut or possibly vegetable oil; 1 x shallot chopped; 1 x garlic clove chopped; 1 Tbsp. plus 1 tsp. chopped peeled fresh gingerroot; 1 x red bell pepper cut into 3/4-inch pcs; 6 x scallions cut diagonally into 3/4-inch pcs (about 1 1/4 c.); 3 Tbsp. soy sauce; 1 tsp sugar; 1 1/2 Tbsp. rice vinegar (available at Oriental markets and many supermarkets); 1/3 c. chicken broth; 1 tsp Oriental sesame oil; 1 tsp cool water a (8-oz) can water chestnuts, sliced thin, blanched in boiling water for 30 seconds, and refreshed under cool water

Servings: persons

1 lrg egg white
1 Tbsp. plus 1 tsp. cornstarch
1 whl boneless skinless chicken breast (about 3/4 lb.), cut into 3/4-inch pcs
2 pt Brussels sprouts trimmed and halved or possibly, if large, quartered
1/4 c. peanut or possibly vegetable oil
1 x shallot chopped
1 x garlic clove chopped
1 Tbsp. plus 1 tsp. chopped peeled fresh gingerroot
1 x red bell pepper cut into 3/4-inch pcs
6 x scallions cut diagonally into 3/4-inch pcs (about 1 1/4 c.)
3 Tbsp. soy sauce
1 tsp sugar
1 1/2 Tbsp. rice vinegar (available at Oriental markets and many supermarkets)
1/3 c. chicken broth
1 tsp Oriental sesame oil
1 tsp cool water a (8-oz) can water chestnuts, sliced thin, blanched in boiling water for 30 seconds, and refreshed under cool water

1
In a bowl whisk together the egg white and 1 Tbsp.
2
of the cornstarch,
3
add in the chicken, and let the mix stand for 10 min.
4
In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 min, or possibly till they are just crisp-tender, drain them in a colander, and refresh them under cool water.
5
Heat a wok over moderately high heat and in it heat the peanut oil till it is warm but not smoking.
6
Add in the chicken, liquid removed, stir-fry it for 45 seconds to 1 minute, or possibly till it is opaque and just hard, and transfer it with a slotted spoon to a bowl.
7
Heat the oil remaining in the wok till it is warm but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds.
8
Add in the bell pepper and stir-fry the mix for 2 min.
9
Add in the scallions and the Brussels sprouts and stir-fry the mix for 1 minute.
10
In a small bowl whisk together the soy
11
sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 tsp.
12
cornstarch, and the cool water, make a well in the center of the vegetables, and whisk the soy sauce mix into the well.
13
Bring the liquid to a boil, stir together the vegetable mix to combine it well,and simmer it for 1 minute.
14
Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or possibly till the chicken is heated through.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lrg egg white, 1 Tbsp. plus 1 tsp. cornstarch, 1 whl boneless skinless chicken breast (about 3/4 lb.), cut into 3/4-inch pcs, 2 pt Brussels sprouts trimmed and halved or possibly, if large, quartered, and more.

Yes, Brussels Sprout And Chicken Stir Fry Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!