Spicy Asian Chicken

Submitted by Broke Guy

"Quick and tasty! Easy to prepare! Enjoy!"

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 cup long-grain white rice
• 1 large egg
• 1⁄2 cup cornstarch
• 1 lb boneless skinless chicken breast, thinly sliced
• 3 tablespoons canola oil, plus more if necessary
• 1⁄2 lb Brussels sprout, shredded
• 1 inch fresh ginger, peeled cut into matchsticks
• 2 garlic cloves, thinly sliced
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons light brown sugar, packed
• 3⁄4 cup water
• 1 red chili pepper, thinly sliced
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 2 tablespoons peanuts, chopped (garnish)

directions

1. Cook the rice according to the package directions.
2. In a large bowl, beat the egg. Place the cornstarch in another large bowl.
3. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. Transfer to a plate.
4. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
5. Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
6. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
7. Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
8. Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
9. Serve over the rice and sprinkle with the peanuts.