Spicy Stir-Fried Chicken and Shredded Brussels Bowls
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.

RELATED: Dijon-Maple Chicken with Brussels Sprouts and Butternut Squash

2 servings

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.

300 calories

14g fat

19g carbs

27g protein

6g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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