Brussels Sprouts And Chicken Stir Fry

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1 large egg
• 2 teaspoons cornstarch, divided
• 6 ounces boneless skinless chicken breasts, cut into 3/4 inch pieces
• 2 cups brussels sprouts, trimmed and halved, if large, quartered
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 3/4 tablespoon rice vinegar
• 3 tablespoons chicken broth
• 1/2 teaspoon sesame oil
• 1/2 teaspoon cold water
• 2 tablespoons vegetable oil
• 1 shallot, minced
• 1 garlic clove, minced
• 2 teaspoons gingerroot, peeled and minced
• 1/2 red bell pepper, cut into 3/4 inch pieces
• 1/2 cup scallion, cut diagonally into 3/4 inch pieces
• 4 ounces water chestnuts, sliced thin, blanched for 30 seconds, cooled under cold water
• salt and pepper

Recipe

• 1 whisk egg and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
• 2 in a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
• 3 heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
• 4 stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the brussels sprouts and stir-fry 1 minute.
• 5 make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
• 6 add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.