Spicy Asian Chicken

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the rice according to the package directions.
  • In a large bowl, beat the egg. Place the cornstarch in another large bowl.
  • 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.
  • 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.
  • Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
  • Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
  • 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).
  • 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.
  • Serve over the rice and sprinkle with the peanuts.
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