Chicken and Sprouts Stir Fry
Elevate your weeknight dinners with this vibrant and flavorful Chicken and Sprouts Stir Fry! Packed with tender chicken strips, caramelized Brussels sprouts, and a savory stir-fry sauce made with soy sauce, oyster sauce, and a hint of sesame oil, this dish is a perfect harmony of textures and tastes. Infused with the warm, aromatic kick of garlic, ginger, and red chili flakes, it comes together in just 30 minutes, making it an ideal quick and healthy dinner. The crispy Brussels sprouts add a unique twist to the classic stir-fry, while the glossy, velvety sauce ties everything together beautifully. Serve it with steamed rice or noodles for a wholesome, satisfying meal rich in protein and fresh vegetables.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 300 grams Brussels sprouts
- 3 cloves Garlic
- 1 inch Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoons Red chili flakes
- 2 stalks Scallions
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Begin by preparing your ingredients. Thinly slice the chicken breast into bite-sized strips. Halve and thinly slice Brussels sprouts. Mince garlic and ginger. Finely slice the scallions, separating the white and green parts.
In a small bowl, prepare the stir-fry sauce by mixing soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is fully dissolved.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the chicken strips and cook for 4-5 minutes until golden brown and cooked through. Season with salt and black pepper, then remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds, until fragrant.
Add the sliced Brussels sprouts to the pan and stir-fry for 3-4 minutes until tender but still slightly crisp. Sprinkle in the red chili flakes for a bit of heat.
Return the cooked chicken to the pan and pour the prepared sauce over the mixture. Toss everything together to evenly coat in the sauce. Cook for another 1-2 minutes until the sauce thickens.
Remove the stir-fry from the heat and garnish with the green parts of the scallions.
Serve the Chicken and Sprouts Stir Fry hot over steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5485 mg | 238% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 8.3 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1795 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
