Best Brussels Sprout And Chicken Stir Fry Recipes

Brussels Sprouts and Chicken Stir Fry image

Provided by sugarpea

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 18

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

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 image

Yield Serves 6

Number Of Ingredients 17

1 large egg white
1 tablespoon plus 1 teaspoon cornstarch
1 whole boneless skinless chicken breast (about 3/4 pound), cut into 3/4-inch pieces
2 pints Brussels sprouts, trimmed and halved or, if large, quartered
1/4 cup peanut or vegetable oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 red bell pepper, cut into 3/4-inch pieces
6 scallions, cut diagonally into 3/4-inch pieces (about 1 1/4 cups)
3 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons rice vinegar (available at Oriental markets and many supermarkets)
1/3 cup chicken broth
1 teaspoon Oriental sesame oil
1 teaspoon cold water
an 8-ounce can water chestnuts, sliced thin, blanched in boiling water for 30 seconds, and refreshed under cold water

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 image

Provided by Charles Phan

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons canola oil
1 cup sliced cremini mushrooms
2 teaspoons minced garlic
2 cups Brussels sprouts leaves
2 tablespoons rice wine, such as michiu or sake
2 tablespoons fish sauce

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.