Yield: 4 servings
Sriracha Chicken Stir Fry with Brussels Sprouts
Stir frying Brussels sprouts until they begin to caramelize brings out their nutty, earthy flavor and the splash of fish sauce enhances their savory umami taste.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 cup long grain rice
- 1 pound chicken tenders, cut into bite-size pieces
- ¼ cup cornstarch plus 1 tablespoon, divided
- ¼ cup honey
- ¼ cup soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 2 teaspoons sriracha
- 1 tablespoon rice wine vinegar
- 4 tablespoons canola oil, divided
- 2 tablespoons minced garlic, divided
- 1 tablespoon minced ginger
- 2 cups Brussels sprouts, outer leaves removed and halved
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 scallions, thinly sliced, white and green parts
- 2 teaspoons sesame seeds
- ¼ teaspoon crushed red pepper flakes, optional
Instructions
- In a large saucepan over high heat, bring 2 cups water to a boil. Prepare the rice per the package directions.
- In a large resealable plastic bag, toss the chicken with ¼ cup cornstarch. Set aside.
- In a small bowl, whisk together the honey, soy sauce, fish sauce, sesame oil, sriracha, rice wine vinegar, and remaining 1 tablespoon cornstarch until smooth.
- In a large wok over medium high heat, heat 2 tablespoons of the canola oil. Add 1 tablespoon minced garlic and the ginger and stir fry 30 seconds. Add the chicken shaking off any excess cornstarch and fry until crispy, about 6 minutes. Remove to a plate.
- Add the remaining 2 tablespoons canola oil to the wok with the remaining tablespoon of garlic. Stir fry 30 seconds, then add the Brussels sprouts. Season with the salt and pepper. Do not stir for a minute or two, until the edges begin to caramelize, then cook and stir for a couple more minutes, until slightly golden.
- Return the chicken to the pan and toss, then pour in the sauce. Cook and stir until thickened, about a minute. Serve over rice and garnish with the scallions, sesame seeds, and red pepper flakes, if desired.
Notes
Want to make this dish vegetarian? Skip steps 2 and 4, leaving out the chicken. Instead, stir fry a cup of petite baby carrots along with the Brussels sprouts. Then add 2 cups of baby spinach with the sauce and stir fry until the spinach is wilted.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 680Total Fat: 35gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 52mgSodium: 2520mgCarbohydrates: 68gFiber: 4gSugar: 20gProtein: 27g