SPICY ASIAN CHICKEN WITH BRUSSELS SPROUTS

SPICY ASIAN CHICKEN WITH BRUSSELS SPROUTS image

Categories Chicken

Yield 4

Number Of Ingredients 15

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1 cup Black Rice
1 large Egg
1/2 cup Cornstarch
1 pound boneless, skinless, Chicken Breasts, thinly sliced
3 T Canola Oil
1/2 pound Brussels Sprouts, thinly sliced
1 1-inch piece of Ginger, peeled & cut into matchsticks
2 cloves of Garlic, thinly sliced
3 T low-sodium Soy Sauce
3 T Rice Vinegar
2 T packed Light Brown Sugar
1 Red Chili Pepper, thinly sliced
1 tsp toasted Sesame Oil
2 Scallions, thinly sliced
2 T chopped, roasted Peanuts

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.