BRUSSELS SPROUTS AND CHICKEN STIR FRY
A delicious stir-fry, economical and quick to make. I like to serve this over soba noodles and rice would work as well. Don't let the length of the ingredients list put you off.
Provided by sugarpea
Categories One Dish Meal
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Whisk egg white 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.
- In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
- Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
- 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.
- 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.
- Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.
Nutrition Facts : Calories 367.9, Fat 16.6, SaturatedFat 2.4, Cholesterol 49.3, Sodium 936.4, Carbohydrate 29.7, Fiber 5.2, Sugar 7.4, Protein 27.2
BRUSSELS SPROUT AND CHICKEN STIR-FRY
Categories Chicken Stir-Fry Quick & Easy Low Cal High Fiber Fall Brussels Sprout Gourmet
Yield Serves 6
Number Of Ingredients 17
Steps:
- In a bowl whisk together the egg white and 1 tablespoon of the cornstarch, add the chicken, and let the mixture stand for 10 minutes. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 minutes, or until they are just crisp-tender, drain them in a colander, and refresh them under cold water.
- Heat a wok over moderately high heat and in it heat the peanut oil until it is hot but not smoking. Add the chicken, drained, stir-fry it for 45 seconds to 1 minute, or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok until it is hot but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add the bell pepper and stir-fry the mixture for 2 minutes. Add the scallions and the Brussels sprouts and stir-fry the mixture for 1 minute. In a small bowl whisk together the soy sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 teaspoon cornstarch, and the cold water, make a well in the center of the vegetables, and whisk the soy sauce mixture into the well. Bring the liquid to a boil, stir together the vegetable mixture to combine it well,and simmer it for 1 minute. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or until the chicken is heated through.
SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS
This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
- Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
- Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
- Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
- Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
- Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.
BRUSSELS SPROUTS AND NOODLE STIR-FRY
Entered for safe-keeping, from Better Homes and Gardens "Cook's Secrets: 62 Recipes You'll Want to Make Forever". Look for smaller, compact sprouts that are vivid green (sweetest). Larger Brussels sprouts can be a little bitter. Brussels sprouts can be stored in the refrigerator for up to 3 days. To store fresh cilantro, cut 1/2-inch from the bottoms of stems and stand in small jar or glass with about 1 inch of water; loosely cover with a plastic bag, and if you change the water every few days, it will stay fresh for up to 2 weeks. One tablespoon grated fresh ginger will be about 1 inch of fresh ginger (if using a microplane grater, 1 tablespoon will be too much). To make it a main dish, add 2 cups chopped, cooked chicken breast or ham or cooked and shelled and deveined shrimp to the skillet when you add the broth.
Provided by KateL
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Break spaghetti into pieces. Cook according to package directions; drain. Return spaghetti to hop pan; cover and keep warm.
- (Trim Brussels sprouts like mini cabbages, removing the stems and wilted or damaged outer leaves. Rinse and pat dry. Cut sprouts crosswise into thin (about 1/4-inch) slices. They will then cook quickly and evenly, but overcooking will make them mushy and smelly.).
- In a large skillet over medium-high heat, heat oil. Add onion and garlic; cook for 1 minute.
- Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute more.
- Add broth and soy sauce (and desired protein, if any). Cook about 2 minutes more or until liquid is nearly evaporated, stirring occasionally.
- Remove from heat.
- Stir in cooked spaghetti, carrot, and cilantro. Sprinkle with almonds.
- Serve immediately.
Nutrition Facts : Calories 118.3, Fat 5, SaturatedFat 0.7, Sodium 156.4, Carbohydrate 16.1, Fiber 2.6, Sugar 2.4, Protein 4.5
HOW TO COOK BRUSSELS SPROUTS
Serve the perfect side of sprouts at Christmas with our classic recipe. Plus, read our tips on buying, cooking and freezing this gorgeous green veg, along with alternative recipe suggestions.
Provided by Lulu Grimes
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Tip the sprouts into a pan and add a couple of cm water and a pinch of salt - a large pan works better so they're not piled up too high. Cover and bring the water to the boil, turn down to a simmer and cook with the lid on for 3- 5 mins depending on size.
- Test with a sharp knife to see if they are cooked through. If not, cook for a little longer and test again.
- Drain and tip the sprouts into a bowl. Serve with a knob of butter, if you wish.
Nutrition Facts : Calories 47 calories, Fat 1 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium
BRUSSELS SPROUTS STIR FRY
I made this as something different on Thanksgiving, and now everyone in family loves this recipe.
Provided by Rhiannone
Categories Brussels Sprouts Side Dishes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion, potato, and bay leaf. Cook and stir until the onion is transparent, about 5 minutes. Add the Brussels sprouts, red pepper, and chicken broth. Cover and cook until vegetables are tender, about 10 minutes. Remove the bay leaf. Toss with black pepper, to taste. Garnish with green onions, and serve immediately.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 15.5 g, Fat 2 g, Fiber 3.8 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 18.4 mg, Sugar 2.8 g
MUSHROOM AND BRUSSELS SPROUT STIR-FRY
"My kids demand vegetables every night because, cooked this way, they're flavorful and beautiful," says chef Phan. Reprinted from "The Slanted Door" (Ten Speed Press) by Charles Phan, © 2014.
Provided by Charles Phan
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a wok or large skillet, heat 1 tablespoon of oil over high heat until shimmering. Add the mushrooms and sauté until soft, adding a bit of water if necessary. Remove the mushrooms and set aside.
- Pour remaining oil into the wok and add the garlic and Brussels sprouts. Stir-fry the vegetables, adding the rice wine, fish sauce, and cooked mushrooms, and continue stirring 15-30 seconds so the liquid can evaporate. Remove from the wok and serve immediately.
TOFU STIR-FRY WITH BRUSSELS SPROUTS
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer., Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.
Nutrition Facts : Calories 268 calories, Fat 16g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 8g fiber), Protein 13g protein.
STIR-FRIED BRUSSELS SPROUTS WITH GARLIC AND CHILE
Provided by Andy Ricker
Categories Wok Garlic Side Stir-Fry Low Cal Dinner Winter Healthy Low Cholesterol Brussels Sprout Potluck Chile Pepper Bon Appétit Peanut Free Tree Nut Free
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
- Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
- Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2-3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.
CHICKEN, KALE & SPROUT STIR-FRY
Brussels sprouts aren't just for Christmas- add them to a healthy noodle pot for extra nutrition and crunch
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
- Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and sprouts until softened a little. return the chicken and kale and add the noodles.
- Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.
Nutrition Facts : Calories 390 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.15 milligram of sodium
More about "brussels sprouts and chicken stir fry food"
BRUSSELS SPROUTS AND STEAK STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN, BACON AND BRUSSELS SPROUT STIR-FRY WITH UDON ...
From nadialim.com
BRUSSELS SPROUTS & CHICKEN STIR FRY | BRUSSEL SPROUTS ...
From pinterest.com
TERIYAKI CHICKEN AND BRUSSELS SPROUT STIR FRY - SIMPLE ...
From simplemealgirl.com
STIR-FRIED BRUSSELS SPROUTS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
STIR-FRIED CHICKEN, BRUSSELS SPROUTS, THYME FOR COOKING ...
From thymeforcooking.com
SIMPLE STIR-FRY BRUSSELS SPROUTS - LIGHT ORANGE BEAN
From lightorangebean.com
CHINESE VELVET CHICKEN AND BRUSSEL SPROUTS STIR FRY RECIPE ...
From ellinikikouzina.net
CHICKEN AND BRUSSELS SPROUTS STIR FRY (25 MINUTES ONLY ...
From joyousapron.com
CHICKEN, BRUSSELS SPROUTS, AND NOODLE STIR FRY | DELICIOUS ...
From pinterest.com
RECIPE STIR-FRIED BRUSSELS SPROUTS WITH GARLIC AND CHILE
From importfood.com
RECIPE - PORK, BRUSSELS SPROUTS & CHILI STIR-FRY
From lcbo.com
STIR FRY BRUSSEL SPROUTS CHICKEN RECIPES
From tfrecipes.com
HOW TO MAKE JAMIE OLIVER STIR FRY BRUSSEL SPROUTS | THE ...
From tastybuffet.netlify.app
STIR-FRIED BRUSSELS SPROUTS WITH BACON - LOW CARB AFRICA
From lowcarbafrica.com
STIR-FRIED BRUSSELS SPROUTS WITH LEEKS ... - TESCO REAL FOOD
From realfood.tesco.com
STIR-FRY BRUSSELS SPROUTS AND MUSHROOMS - MARICELS RECIPES
From maricelsrecipes.com
PAN FRIED BRUSSEL SPROUTS SOY SAUCE
From refresh-factory.com
STIR FRIED SPROUTS WITH GINGER AND CHILLI (VEGAN) - EASY ...
From easypeasyfoodie.com
BRUSSELS SPROUTS AND CHICKEN STIR FRY - CHAMPSDIET.COM
From champsdiet.com
PAN FRIED BRUSSEL SPROUTS SWEET CHILI SAUCE
From revistaambito.com
SESAME CHICKEN STIR-FRY WITH BRUSSELS SPROUTS - FOOD & …
From foodandwine.com
CRUNCHY BRUSSELS SPROUTS AND CHICKEN STIR-FRY - CITYLINE
From cityline.tv
BALSAMIC PEANUT CHICKEN STIR FRY WITH BRUSSELS SPROUTS ...
From mysequinedlife.com
CHICKEN AND BRUSSELS SPROUTS STIR-FRY - EVERYDAYMAVEN
From everydaymaven.com
EASY BRUSSEL SPROUT STIR FRY - PEACHES AND PENNIES
From peachesandpennies.com
BEEF LIVER STIR FRY - LET THE BAKING BEGIN!
From letthebakingbegin.com
SPICY STIR-FRIED CHICKEN AND BRUSSELS SPROUTS RECIPE
From today.com
CARAMEL CHICKEN AND BRUSSELS STIR-FRY | COOK SMARTS RECIPE
From cooksmarts.com
STIR FRIED BRUSSEL SPROUTS RECIPE - A THAI STYLE HIT TO ...
From thaifoodparadise.com
SPICY ASIAN CHICKEN WITH BRUSSELS SPROUTS - REAL SIMPLE
From realsimple.com
STIR-FRIED BRUSSELS SPROUTS AND CHICKEN WITH ... - GOOD FOOD
From goodfood.com.au
SPICY STIR-FRIED CHICKEN AND SHREDDED BRUSSELS BOWLS ...
From purewow.com
COMMENTS ON: CHICKEN AND BRUSSELS SPROUTS STIR-FRY
From everydaymaven.com
SRIRACHA CHICKEN STIR FRY WITH BRUSSELS SPROUTS
From lifeloveandgoodfood.com
FIVE-VEGETABLE STIR-FRY WITH LENTILS RECIPE - FOOD & WINE
From foodandwine.com
CHILI & GARLIC STIR-FRIED BRUSSELS SPROUTS WITH ASPARAGUS ...
From healthynibblesandbits.com
PAN FRIED BRUSSEL SPROUTS SOY SAUCE
From embrace-fit.co.uk
BRUSSELS SPROUT STIR FRY WITH CHICKEN - IPPOLITO INTERNATIONAL
From qvproduce.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love