Spicy Asian Chicken Recipe

Name: Spicy Asian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long-grain white rice; 1 large egg; 1/2 cup cornstarch; 1 lb boneless skinless chicken breast, thinly sliced; 3 tablespoons canola oil, plus more if necessary; 1/2 lb Brussels sprout, shredded; 1 inch fresh ginger, peeled cut into matchsticks; 2 garlic cloves, thinly sliced; 3 tablespoons soy sauce; 3 tablespoons rice vinegar; 2 tablespoons light brown sugar, packed; 3/4 cup water; 1 red chili pepper, thinly sliced; 1 teaspoon toasted sesame oil; 2 scallions, thinly sliced; 2 tablespoons peanuts, chopped (garnish)

Servings: persons

1 cup long-grain white rice
1 large egg
1/2 cup cornstarch
1 lb boneless skinless chicken breast, thinly sliced
3 tablespoons canola oil, plus more if necessary
1/2 lb Brussels sprout, shredded
1 inch fresh ginger, peeled cut into matchsticks
2 garlic cloves, thinly sliced
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons light brown sugar, packed
3/4 cup water
1 red chili pepper, thinly sliced
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
2 tablespoons peanuts, chopped (garnish)

1
Cook the rice according to the package directions.
2
In a large bowl, beat the egg. Place the cornstarch in another large bowl.
3
Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. Transfer to a plate.
4
Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
5
Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
6
Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
7
Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
8
Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
9
Serve over the rice and sprinkle with the peanuts.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 cup long-grain white rice, 1 large egg, 1/2 cup cornstarch, 1 lb boneless skinless chicken breast, thinly sliced, and more.

Yes, Spicy Asian Chicken 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.

Spicy Asian Chicken

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