Post by Loupy on Nov 27, 2016 22:38:12 GMT -7
Chicken and Brussels Sprouts Stir-Fry
FromL Alyssa @ www.everydaymaven.com/
This past week I haven’t felt much like cooking but when I did, I remade this Chicken and Brussels Sprouts Stir-Fry that’s been in rotation here so I could share it with you.
It’s very easy and made with only a couple of ingredients. The real key is to make sure you have a good lid for your Wok so that you can properly soften the cores of the Brussels or they will be hard and ruin the whole dish.
If you don’t have a Wok, you could easily make this in an over-sized frying pan with a lid but just note that it may come out more like a sauté and less like a stir-fry.
Serve over cauliflower rice or with steamed jasmine rice and Enjoy!
Prep Time: 10 min
Total Time: 10 min
Serves: 4
Ingredients
CHICKEN:
1 large egg, beaten
2 T tapioca starch
pinch salt and white pepper
1 pound boneless, skinless chicken breast, thinly sliced
SAUCE:
3 T coconut aminos (OR 2 T gluten-free Tamari)
1 T toasted sesame oil
2 T rice vinegar
1 1/2" piece fresh ginger root, grated
STIR-FRY:
1 1/2 pounds brussels sprouts, washed and thinly sliced
4 T avocado oil, divided
sesame seeds for serving
Sriracha for serving
Instructions
PREP:
Crack 1 large egg into a mixing bowl.
Beat well.
Add tapioca starch, salt and white pepper.
Beat again until well mixed and set aside.
Thinly slice chicken and place into beaten egg mixture.
Combine all ingredients for sauce into a mixing bowl or measuring cup and set aside.
Trim ends of Brussels (if necessary) and thinly slice from top to bottom.
COOK:
Heat wok over high heat until hot.
Once hot, add 2 T of the avocado oil and then sliced Brussels.
Cook, stirring frequently, for 1 to 2 minutes.
Add 2 T of cold water to the wok and cover.
Continue cooking for 5 to 6 minutes until the Brussels are tender in the stems.
Remove the Brussels from the wok and set aside.
They will shrink.
Add remaining 2 T of oil to wok. Once hot, add sliced chicken.
Stir-fry for 5 to 6 minutes, moving frequently, until cooked through.
Add Brussels back to the wok along with sauce.
Toss to combine and warm through, 1 to 2 more minutes.
Top with sesame seeds and serve with Sriracha and cauliflower rice or jasmine rice and Enjoy!
This dish is best served immediately and does not reheat well so if you are only serving 2, I recommend cutting the recipe in half.
FromL Alyssa @ www.everydaymaven.com/
This past week I haven’t felt much like cooking but when I did, I remade this Chicken and Brussels Sprouts Stir-Fry that’s been in rotation here so I could share it with you.
It’s very easy and made with only a couple of ingredients. The real key is to make sure you have a good lid for your Wok so that you can properly soften the cores of the Brussels or they will be hard and ruin the whole dish.
If you don’t have a Wok, you could easily make this in an over-sized frying pan with a lid but just note that it may come out more like a sauté and less like a stir-fry.
Serve over cauliflower rice or with steamed jasmine rice and Enjoy!
Prep Time: 10 min
Total Time: 10 min
Serves: 4
Ingredients
CHICKEN:
1 large egg, beaten
2 T tapioca starch
pinch salt and white pepper
1 pound boneless, skinless chicken breast, thinly sliced
SAUCE:
3 T coconut aminos (OR 2 T gluten-free Tamari)
1 T toasted sesame oil
2 T rice vinegar
1 1/2" piece fresh ginger root, grated
STIR-FRY:
1 1/2 pounds brussels sprouts, washed and thinly sliced
4 T avocado oil, divided
sesame seeds for serving
Sriracha for serving
Instructions
PREP:
Crack 1 large egg into a mixing bowl.
Beat well.
Add tapioca starch, salt and white pepper.
Beat again until well mixed and set aside.
Thinly slice chicken and place into beaten egg mixture.
Combine all ingredients for sauce into a mixing bowl or measuring cup and set aside.
Trim ends of Brussels (if necessary) and thinly slice from top to bottom.
COOK:
Heat wok over high heat until hot.
Once hot, add 2 T of the avocado oil and then sliced Brussels.
Cook, stirring frequently, for 1 to 2 minutes.
Add 2 T of cold water to the wok and cover.
Continue cooking for 5 to 6 minutes until the Brussels are tender in the stems.
Remove the Brussels from the wok and set aside.
They will shrink.
Add remaining 2 T of oil to wok. Once hot, add sliced chicken.
Stir-fry for 5 to 6 minutes, moving frequently, until cooked through.
Add Brussels back to the wok along with sauce.
Toss to combine and warm through, 1 to 2 more minutes.
Top with sesame seeds and serve with Sriracha and cauliflower rice or jasmine rice and Enjoy!
This dish is best served immediately and does not reheat well so if you are only serving 2, I recommend cutting the recipe in half.
