Chicken and Brussels Sprouts Stir Fry


Chicken and Brussels Sprouts Stir-Fry

The trick to cooking Brussels sprouts is not to overcook them or they release their cruciferous gases that will turn you off from Brussels sprouts (and cabbages, etc.) for life.  Otherwise, they can be sublime.

First cook the rice:

  • 2 cups brown rice
  • 4 cups water

Put rice and water in a medium sauce pan, bring to boil.  When water is boiling, turn heat to low and cover and simmer for about 40 minutes.  While rice is cooking, set the table, have a drink then make the rest of the dinner.

  • 2 small Brussels sprouts
  • 1 bunch green onions
  • 1 tsp minced ginger
  • 3 tbsp freshly squeezed lime juice
  • 2 tbsp Asian fish sauce
  • 2 tsp brown sugar
  • 1 tsp Asian chile sauce
  • 1 pound chicken breast meat
  • ½ cup raw cashew nuts
  • ½ cup hot water
  • 2 tsp canola oil

Wash Brussels sprouts, remove tough outer leaves and slice each sprout in half lengthwise through the stem end.  Cut off roots of green onions and chop white part only, reserving the green tops for other uses.  Mince ginger and juice limes.  Combine lime juice, fish sauce, sugar and chile sauce.  Dice chicken meat.

Heat a non-stick wok over medium high heat.  Add cashew nuts and stir them frequently until golden brown.  Remove them and put them in the dish you will serve the entrée in.  Turn heat up to high.  When wok is very hot, add Brussels sprouts and ½ cup hot water, cover tightly and let the sprouts steam for 3-4 minutes or until tender crisp. Remove them from the wok with a slotted spoon and add them to the nuts.  Drain any water that remains.  Heat wok up again over high heat.  When wok is hot and all residual water drops evaporated, add canola oil.  When oil is hot add chicken, onions and ginger and stir fry rapidly for about 2minutes or until chicken is no longer pink.  At lime juice mixture, nuts and brussel sprouts and mix well.  Serve over steamed brown rice.  Serves 4.

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