SPICY ASIAN CHICKEN WITH BRUSSELS SPROUTS

Steps:

• * Cook rice according to pkg directions. *Meanwhile, in a large bowl, beat the Egg. Place Cornstarch in another large bowl. Add Chicken slices to the Egg mixture. Toss to coat. A few pieces at a time, lift Chicken out of Egg and coat in Cornstarch; tapping off excess. Transfer to a plate. * Heat 2 T Oil in a large non-stick skillet over medium-high heat. In 2 batches, cook Chicken, turning occasionally, until golden, 3 to 5 minutes. Add more Oil if necessary. Transfer to a plate. *Heat the remaining 1 T of Oil in the skillet over medium heat. Add the Brussels Sprouts, Ginger & Garlic and cook, tossing occasionally until beginning to soften, 2-3 minutes. Add Soy Sauce, Vinegar, Sugar, and 3/4 cup Water and cook, stirring occasionally, until Brussels Sprouts are crisp-tender and the liquid begins to thicken, 2-3 min. *Return Chicken to skillet, along with the chili, and cook, tossing, until heated through, about 1 min. Add the Sesame Oil and Scallions. Serve over the rice and sprinkle with Peanuts.