Brussels Sprouts and Chicken Stir Fry

Total Time
Prep 25 mins
Cook 0 mins

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.

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.


Most Helpful

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.

OliveLover September 02, 2009

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