Recipe by dicentra
From Real Simple
Top Review by treehuggingmom
My family really ate this up, what a tasty sauce! It hides any bitterness in the brussel sprouts, or maybe the cooking process prevents the bitterness. The recipe even survived my (1) eyeballing measurements, (2) forgetting to cook the rice to accompany it, so making the finished dish sit while I cooked the rice, and (3) cutting the chicken into smaller dice to force my young ones to eat spoonfuls of the meal and not just pick out the chunks they like -- that made me worry about overcooking the chicken, but it turned out great. The bright green brussel sprouts did dull up while we waited on the rice, but the texture of the sprouts was still there. I used the low-sodium chicken broth but did not have the low-sodium soy sauce on hand. I cringed pouring in all that brown sugar, but the flavor of the dish was great, not super sweet, just very flavorful. This dish made a quick and easy weeknight dinner with nothing but rice to accompany it. We'll make this again. Thanks for sharing!
- 1⁄3 cup low sodium soy sauce
- 1⁄3 cup rice vinegar
- 1⁄4 cup dark brown sugar
- 2 tablespoons grated gingerroot
- 2 cups low sodium chicken broth
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 carrots, cut into 1/8-inch rounds
- 8 ounces Brussels sprouts, thinly sliced (or shredded)
- 2 scallions, sliced (white and light green parts)
Directions See How It's Made
- Combine the soy sauce, vinegar, sugar, ginger, and chicken broth in a medium saucepan and bring to a boil.
- Add the chicken and carrots and simmer for 6 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more.
- Divide among individual bowls and top with the scallions.
- Upgrade: Add more flavor to this dish by drizzling it with aromatic toasted sesame oil just before serving.