Brussels Sprouts and Chicken Stir Fry

READY IN: 25mins
Recipe by sugarpea

A delicious stir-fry, economical and quick to make. I like to serve this over soba noodles and rice would work as well. Don't let the length of the ingredients list put you off.

Top Review by OliveLover

I found a great buy on Brussels Sprouts at the vegetable market and had to use them up. I am only giving this 3 stars, because I made a few changes. I marinated the chicken, which I sliced finely across the grain in 1 Tbsp. each soy sauce and dry sherry rather than the egg white. I also didn't steam the sprouts, but holding them from the bottom, sliced them across the gain, into thin slices, adding them with the pepper and onion. I increased the garlic and didn't have water chestnuts. I also added some red pepper flakes to the oil before stir-frying the chicken. I also found I needed a little more moisture once the sprouts, onion and bell pepper were in the wok. We'll make this again with the changes I made. I think it will become a favorite.

Ingredients Nutrition


  1. Whisk egg white and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil Brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
  2. In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
  3. Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
  4. Stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the Brussels sprouts and stir-fry 1 minute.
  5. Make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
  6. Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.

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