FoodWage
Spicy Stir-Fried Chicken And Shredded Brussels Bowls
Brussels sprouts in a stir-fry? Why not! Although you’ll probably never see this dish on a Chinese takeout menu, I love making stir-fries with uncommon ingredients. Shred the sprouts thinly with a sharp knife or buy them pre-shredded, and make sure your pan is really hot so they brown a little on the edges. This low-carb dish is so loaded with veggies you won’t even miss the rice.
Ingredients for servings
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1 tsp grapeseed or canola oil
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93% fat-free ground chicken
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3 tbsp reduced-sodium soy sauce
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0.25 tsp crushed red pepper
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0.5 small onion chopped
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2 garlic cloves minced
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0.5 tsp fresh ginger grated
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3 cup shredded Brussels sprouts
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0.5 cup shredded carrots
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0.25 cup sliced red bell pepper
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0.75 cup sliced shiitake mushrooms
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0.5 tsp Shaoxing (Chinese rice wine) mirin or dry sherry
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1 tsp toasted sesame oil
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1 medium scallion sliced, for garnish
Spicy Stir-Fried Chicken and Shredded Brussels Bowls
Directions
In a large nonstick skillet or wok, heat 0.5 teaspoon of the grapeseed oil over high heat. When the pan is hot and almost smoking, add the chicken, 0.5 tablespoon of the soy sauce and the crushed red pepper. 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.
To the pan, add the remaining 0.5 teaspoon grapeseed oil, the Brussels sprouts and carrots. Cook, stirring, until browned, about 5 minutes. Add the bell pepper and mushrooms. Pour in the remaining 2.5 tablespoons soy sauce, rice wine and sesame oil. Cook, stirring occasionally, until the vegetables are crisp-tender, about 2 minutes. Return the chicken to the skillet, stir and reheat for about 30 seconds. Remove the pan from the heat, garnish with the scallion, and divide between two bowls.
The trick to a stress-free stir-fry? Have all your ingredients prepped and ready before you start.