BRUSSELS SPROUTS AND CHICKEN STIR FRY
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.
Provided by sugarpea
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
- Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
- 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.
- 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.
- Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.
Nutrition Facts : Calories 367.9, Fat 16.6, SaturatedFat 2.4, Cholesterol 49.3, Sodium 936.4, Carbohydrate 29.7, Fiber 5.2, Sugar 7.4, Protein 27.2
BRUSSELS SPROUT AND CHICKEN STIR-FRY
Categories Chicken Stir-Fry Quick & Easy Low Cal High Fiber Fall Brussels Sprout Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- In a bowl whisk together the egg white and 1 tablespoon of the cornstarch, add the chicken, and let the mixture stand for 10 minutes. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 minutes, or until they are just crisp-tender, drain them in a colander, and refresh them under cold water.
- Heat a wok over moderately high heat and in it heat the peanut oil until it is hot but not smoking. Add the chicken, drained, stir-fry it for 45 seconds to 1 minute, or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok until it is hot but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add the bell pepper and stir-fry the mixture for 2 minutes. Add the scallions and the Brussels sprouts and stir-fry the mixture for 1 minute. In a small bowl whisk together the soy sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 teaspoon cornstarch, and the cold water, make a well in the center of the vegetables, and whisk the soy sauce mixture into the well. Bring the liquid to a boil, stir together the vegetable mixture to combine it well,and simmer it for 1 minute. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or until the chicken is heated through.
MUSHROOM AND BRUSSELS SPROUT STIR-FRY
"My kids demand vegetables every night because, cooked this way, they're flavorful and beautiful," says chef Phan. Reprinted from "The Slanted Door" (Ten Speed Press) by Charles Phan, © 2014.
Provided by Charles Phan
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
- Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15-30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.
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- 1. In a large nonstick skillet or wok, heat 1/2 teaspoon of the grapeseed oil over high heat. When the pan is hot and almost smoking, add the chicken, 1/2 tablespoon of the soy sauce and the pepper flakes and brown the chicken, using a wooden spoon to break it into small pieces as it cooks, 3-4 minutes. Add the onion, garlic, and ginger and cook, stirring, until softened, 2-3 minutes. Transfer to a medium bowl.
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