I am one of those people who was lucky enough to have moved out of my parents’ house within 4 months of graduating college at age 21. However, I’m also lucky enough to live a close enough distance that I’m able to see them whenever I want (or whenever I need something… ha). Last night I saw my parents for the first time in 2011, when they came over to our house for dinner with my boyfriend and me. We had a great time seeing them (and I had a great time watching my boyfriend get his butt kicked later on in the night in Xbox Kinect bowling by my dad, but that’s another story).
This meal is not only quick to prepare and cook, but it’s super tasty as well. Notwithstanding the ridiculously ambiguous (and kind of racist?) title, I think this recipe will hold a spot in my rotation of go-to, quick dinners. I found it from Real Simple’s Daily Recipe RSS feed- a great resource for any home chef short on time!
Pro tip: If you have a food processor with a slicer attachment, this makes makes slicing the brussels sprouts childplay (if children were allowed to use food processors).
Spicy Asian Chicken with Brussels Sprouts
Total Time: 35m
- A large, non-stick pan
- Food processor with slicing attachment (optional, for slicing the Brussels sprouts)
- 1 cup long-grain white rice
- 1 large egg
- 1/2 cup cornstarch or flour
- 1 pound boneless, skinless chicken breasts, thinly sliced (2 large)
- 3 tablespooons canola oil, plus more, if necessary
- 1/2 pound Brussels sprouts, thinly sliced
- 1 1-inch piece fresh ginger, peeled and cut into matchsticks (or 1 tsp pureed ginger)
- 2 garlic cloves, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons packed light brown sugar
- 3/4 cup water
- 1 red chili pepper, thinly sliced (I couldn’t find a red one, so I used jalapeno instead)
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
- 2 tablespoons chopped roasted peanuts
1. Cook the rice according to the package directions.
2. Meanwhile, in a large bowl, beat the egg. Place the cornstarch or flour in another large bowl. 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.
3. 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 (add more oil for the second batch, if necessary); transfer to a plate.
4. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.
5. Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.
I may have found a new favorite in Brussels sprouts, by the by. Major thanks to my pal Jilly B for making the suggestion- I’m going to have to keep trying new ways to cook them!
For more pics of this culinary adventure, check out my flickr set!