Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines.
By Natalie McLaury
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.
- 1 cup long-grain rice
- 1 large egg
- ½ cup cornstarch
- 1 lb (about 2 large) boneless, skinless chicken breasts, thinly sliced
- 3 tbsp canola oil
- ¾ lb Brussels sprouts, thinly sliced
- 1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
- 2 garlic cloves, thinly sliced
- 3 tbsp low-sodium soy sauce
- 3 tbsp 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
- 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 ¾ 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.