Dijon-Maple Chicken with Brussels Sprouts and Butternut Squash
Spicy Stir-Fried Chicken and Shredded Brussels Bowls
Skinnytaste One and Done
Brussels sprouts in a stir-fry? Why not? You won’t see spicy stir-fried chicken and shredded Brussels bowls from Skinnytaste One and Done by Gina Homolka on a Chinese takeout menu, but we're huge fans of stir-fries made with unconventional ingredients.
Some hot tips from the author: “Shred the sprouts very thinly with a sharp knife or buy them pre-shredded, and make sure your pan is really hot so that they brown a little on the edges,” Homolka advised. “The trick to a stress-free stir-fry? Have all your ingredients prepped and ready before you start.”
We promise this low-carb dish is so loaded with veggies that you won’t even miss the rice.
1 teaspoon grapeseed or canola oil
½ pound 93% ground chicken
3 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red-pepper flakes
½ small onion, chopped
2 garlic cloves, minced
½ teaspoon grated fresh ginger
3 cups (7 ounces) shredded Brussels sprouts
½ cup shredded carrots
¼ cup sliced red bell pepper
2 ounces sliced shiitake mushrooms
½ tablespoon mirin or dry sherry
1 teaspoon toasted sesame oil
1 medium scallion, sliced, for garnish
1. In a large nonstick skillet or wok, heat ½ teaspoon of the grapeseed oil over high heat. When the pan is hot and almost smoking, add the chicken, ½ tablespoon of the soy sauce and the pepper flakes and brown the chicken, using a wooden spoon to break it into small pieces as it cooks, about 4 minutes. Add the onion, garlic and ginger and cook, stirring, until softened, about 3 minutes. Transfer to a medium bowl.
2. To the pan, add the remaining ½ teaspoon grapeseed oil, the Brussels sprouts and carrots. Cook, stirring, until browned, about 5 minutes. Add the bell pepper and mushrooms. Pour in the remaining 2½ tablespoons soy sauce, mirin and sesame oil. Cook, stirring occasionally, until the vegetables are crisp-tender, about 2 minutes.
3. Return the chicken to the skillet, stir, and reheat for about 30 seconds. Remove the pan from the heat, garnish with the scallion and divide between 2 bowls.