Spicy Asian Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup long-grain rice
• 1 large egg
• 1/2 cup cornstarch
• 1 lb boneless skinless chicken breast, thinly sliced
• 3 tablespoons canola oil, plus more if necessary
• 1/2 lb brussels sprout, shredded
• 1 inch fresh ginger, peeled cut into matchsticks
• 2 garlic cloves, thinly sliced
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons light brown sugar, packed
• 3/4 cup water
• 1 red chili pepper, thinly sliced
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 2 tablespoons peanuts, chopped (garnish)

Recipe

• 1 cook the rice according to the package directions.
• 2 in a large bowl, beat the egg. place the cornstarch in another large bowl.
• 3 add the chicken to the egg and toss to coat. a few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. transfer to a plate.
• 4 heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. in 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). transfer to a plate.
• 5 heat the remaining 1 tablespoon of oil in the skillet over medium heat.
• 6 add the brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
• 7 add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
• 8 return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). add the sesame oil and scallions.
• 9 serve over the rice and sprinkle with the peanuts.