Sometimes I make a meal and ask myself, “why don’t I do this more often?”. Today, this = stir fry. Stir fries come together quickly, don’t mess up a ton of dishes (relatively speaking), and are usually pretty healthy. This stir fry was a little bit more involved since it involved coating the chicken in an egg and cornstarch mixture before sautéing, but even that extra step wasn’t too time-consuming.
We really liked this. It definitely lived up to its name, but it wasn’t so spicy that we were running for glasses of milk. The fresh ginger was a great addition to the stir fry and if you aren’t a fan of Brussels sprouts, have no fear, they completely take on the flavor of the sauce and you don’t even realize what you’re eating. That being said, you could always opt to swap them out in favor of some other vegetables.
With the exception of the Brussels sprouts, I had everything already on hand for this meal…and I’m willing to bet you have most of it too! Spice up your regular stir fry and give this one a try. 
Spicy Asian Chicken with Brussels Sprouts
- Total Time: 30 minutes
- Yield: 4 1x
Description
Chicken and brussels sprouts stir fry with a spicy kick.
Ingredients
- 1 cup (240 ml) long-grain rice
- 1 large egg
- 1/2 cup (120 ml) cornstarch
- 1 lb (450 g) (about 2 large) boneless, skinless chicken breasts, thinly sliced
- 3 tbsp (45 ml) canola oil
- 3/4 lb (340 g) Brussels sprouts, thinly sliced
- 1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
- 2 garlic cloves, thinly sliced
- 3 tbsp (45 ml) low-sodium soy sauce
- 3 tbsp (45 ml) rice vinegar
- 2 tbsp packed light brown sugar
- 1 red chili pepper, thinly sliced
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
- 2 tbsp chopped roasted peanuts
Instructions
- Cook rice according to package instructions.
- Meanwhile, in a large bowl, beat the egg. In a separate bowl, place the cornstarch. Add the kitchen to the egg, tossing to coat, before placing chicken in the cornstarch and tossing to coat. Tap off the excess and transfer to a plate. Continue until all chicken is coated.
- Heat 2 tbsp of oil over medium-high heat in a large non-stick skillet. Cook the chicken in 2 batches, turning occasionally, until golden (3-5 minutes). Add additional oil to the second batch if needed. Transfer cooked chicken to a plate.
- Heat the remaining 1 tbsp of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic. Cook for 2-3 minutes, tossing occasionally, until beginning to soften. Add soy sauce, vinegar, sugar, and 3/4 cup water. Cook, stirring occasionally, until the sprouts are crisp-tender and liquid starts to thicken (about 2-3 minutes).
- Return the chicken to the skillet with the chili and cook until heated through (1-2 minutes). Add the sesame oil and scallions. Serve over rice, sprinkled with peanuts.
Notes
- From Real Simple Magazine
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
If You Liked This Recipe, You’ll Love These
- Katsu Fried Chicken and Rice Burger
- See Yao Gai: Cantonese Soy Sauce Chicken
- Fried Rice with Kimchi and Pork Belly
- Nasi Goreng – Malaysian Fried Rice
Frequently Asked Questions
Why coat the chicken in egg and cornstarch before cooking?
Dipping the sliced chicken in beaten egg first and then in cornstarch — tapping off the excess — creates a thin coating that turns golden and slightly crispy when sautéed in 2 tablespoons of oil. The recipe cooks the chicken in two batches so the pan stays hot and the coating actually browns rather than steaming.
Will the Brussels sprouts taste overpoweringly like Brussels sprouts?
The author specifically notes that the sprouts “completely take on the flavor of the sauce and you don’t even realize what you’re eating” — they are thinly sliced and cooked in soy sauce, rice vinegar, brown sugar, and water until crisp-tender, so the stir-fry sauce dominates. If you’d still prefer a substitute, the article suggests swapping in other vegetables.
What does the fresh ginger add, and can I use ground ginger instead?
The recipe cuts 1 inch of fresh ginger into matchsticks and cooks it with the Brussels sprouts and garlic — the author specifically calls out fresh ginger as “a great addition” that contributes bright, peppery heat that ground ginger wouldn’t replicate in the same way. Stick with fresh here for the best result.
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