This quick and easy Chicken and Brussels Sprouts Stir-Fry is a fun, Fall inspired Asian dish that your family will love!
Today is Veteran’s Day and I want to take a moment to just say Thank You and have gratitude for all of the men and women in our armed forces who fight to keep this country safe and free. My Dad was in the Army along with almost every other man in my family until my generation. Thank you all for your service! Our country is better because of your sacrifices.
While we are talking about our Country, this has been a long and rough week for America. Our country is clearly divided and there are many differences that have perpetuated these strongly opposed viewpoints.
While I rarely engage in political commentary in this space, when I started writing this post, I felt that I could not have a conversation with you about a recipe without speaking up or I would feel like a fraud.
Regardless of who you supported and voted for (or didn’t vote) in this election, we are all Americans. And, more importantly, we are all human beings. With feelings, with families, with fears, hopes, and dreams.
There has been a tremendous and unprecedented amount of divisive and hateful rhetoric these past months of the Presidential campaigns. Do not sit by idly and let your fellow Americans live in fear. Sit with them. Walk with them. Stand up for them. Teach your kids not to be quiet.
I want you all to know that as we move through this next phase, I have your back. If you feel unsafe, I want you to reach out to me. We need to be strong together and make sure that we keep moving this country forward for EVERYONE in it.
Now, let’s talk about this stir-fry. I know I’ve said it before (probably 1000x) but Asian food is my happy place and my comfort food.
This past week I haven’t felt much like cooking but when I did, I remade this Chicken and Brussels Sprouts Stir-Fry that’s been in rotation here so I could share it with you.
It’s very easy and made with only a couple of ingredients. The real key is to make sure you have a good lid for your Wok so that you can properly soften the cores of the Brussels or they will be hard and ruin the whole dish.
If you don’t have a Wok, you could easily make this in an oversized frying pan with a lid but just note that it may come out more like a sauté and less like a stir-fry.
Serve over cauliflower rice or with steamed jasmine rice and Enjoy!
I hope you have a restful weekend! Alyssa xo
Alyssa Brantley | EverydayMaven
10 minPrep Time
10 minTotal Time
- 1 large egg, beaten
- 2 T tapioca starch
- pinch salt and white pepper
- 1 pound boneless, skinless chicken breast, thinly sliced
- 3 T coconut aminos (OR 2 T gluten-free Tamari)
- 1 T toasted sesame oil
- 2 T rice vinegar
- 1 1/2" piece fresh ginger root, grated
- 1 1/2 pounds brussels sprouts, washed and thinly sliced
- 4 T avocado oil, divided
- sesame seeds for serving
- Sriracha for serving
- Crack 1 large egg into a mixing bowl. Beat well. Add tapioca starch, salt and white pepper. Beat again until well mixed and set aside.
- Thinly slice chicken and place into beaten egg mixture.
- Combine all ingredients for sauce into a mixing bowl or measuring cup and set aside.
- Trim ends of Brussels (if necessary) and thinly slice from top to bottom.
- Heat wok over high heat until hot. Once hot, add 2 T of the avocado oil and then sliced Brussels.
- Cook, stirring frequently, for 1 to 2 minutes.
- Add 2 T of cold water to the wok and cover. Continue cooking for 5 to 6 minutes until the Brussels are tender in the stems.
- Remove the Brussels from the wok and set aside. You can see how much they shrank below.
- Add remaining 2 T of oil to wok. Once hot, add sliced chicken. Stir-fry for 5 to 6 minutes, moving frequently, until cooked through.
- Add Brussels back to the wok along with sauce.
- Toss to combine and warm through, 1 to 2 more minutes. Top with sesame seeds and serve with Sriracha and cauliflower rice or jasmine rice and Enjoy!
- This dish is best served immediately and does not reheat well so if you are only serving 2, I recommend cutting the recipe in half.