Brussels Sprout And Chicken Stir Fry Recipe

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Servings: 1

Ingredients

Cost per recipe $4.92 view details
  • 1 lrg egg white
  • 1 Tbsp. plus 1 tsp. cornstarch
  • 1 whl boneless skinless chicken breast (about 3/4 lb.), cut into 3/4-inch pcs
  • 2 pt Brussels sprouts trimmed and halved or possibly, if large, quartered
  • 1/4 c. peanut or possibly vegetable oil
  • 1 x shallot chopped
  • 1 x garlic clove chopped
  • 1 Tbsp. plus 1 tsp. chopped peeled fresh gingerroot
  • 1 x red bell pepper cut into 3/4-inch pcs
  • 6 x scallions cut diagonally into 3/4-inch pcs (about 1 1/4 c.)
  • 3 Tbsp. soy sauce
  • 1 tsp sugar
  • 1 1/2 Tbsp. rice vinegar (available at Oriental markets and many supermarkets)
  • 1/3 c. chicken broth
  • 1 tsp Oriental sesame oil
  • 1 tsp cool water a (8-oz) can water chestnuts, sliced thin, blanched in boiling water for 30 seconds, and refreshed under cool water

Directions

  1. In a bowl whisk together the egg white and 1 Tbsp. of the cornstarch,
  2. add in the chicken, and let the mix stand for 10 min. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 min, or possibly till they are just crisp-tender, drain them in a colander, and refresh them under cool water.
  3. Heat a wok over moderately high heat and in it heat the peanut oil till it is warm but not smoking. Add in the chicken, liquid removed, stir-fry it for 45 seconds to 1 minute, or possibly till it is opaque and just hard, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok till it is warm but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add in the bell pepper and stir-fry the mix for 2 min. Add in the scallions and the Brussels sprouts and stir-fry the mix for 1 minute. In a small bowl whisk together the soy
  4. sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 tsp. cornstarch, and the cool water, make a well in the center of the vegetables, and whisk the soy sauce mix into the well. Bring the liquid to a boil, stir together the vegetable mix 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 possibly till the chicken is heated through.
  5. Serves 6.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 822g
Calories 694  
Calories from Fat 258 37%
Total Fat 28.83g 36%
Saturated Fat 9.92g 40%
Trans Fat 0.01g  
Cholesterol 235mg 78%
Sodium 3058mg 127%
Potassium 2368mg 68%
Total Carbs 77.05g 21%
Dietary Fiber 20.1g 67%
Sugars 26.91g 18%
Protein 41.05g 66%
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