Spicy Asian Chicken

⏱ 30 mins 🍽 4 serving(s) 🏷 Chicken Breast

This dish features thinly sliced chicken breast coated in cornstarch and egg, then pan-fried until golden. It's tossed with shredded Brussels sprouts, ginger, and garlic in a sauce made from soy sauce, rice vinegar, brown sugar, and water. Finished with fresh chilli, sesame oil, and spring onions, it's served over white rice and garnished with chopped peanuts for a complete meal.

Spicy Asian Chicken

Ingredients

  • 1 cup long-grain white 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)

Method

  1. Prepare the rice following the instructions on its packet.
  2. Whisk the egg in a large bowl. Put the cornstarch into a separate large bowl.
  3. Place the chicken pieces into the egg and mix to coat them. Working in small batches, lift the chicken from the egg, dredge it in the cornstarch, and shake off any extra. Set the coated chicken on a plate.
  4. Warm 2 tablespoons of the oil in a large non-stick frying pan. Cook the chicken in two batches, turning it now and then, until it turns a golden colour, which should take 3 to 5 minutes. Move the cooked chicken to a plate.
  5. Pour the last tablespoon of oil into the same skillet.
  6. Put the shredded Brussels sprouts, ginger matchsticks, and sliced garlic into the pan. Cook, stirring occasionally, for 2 to 3 minutes until they start to soften.
  7. Pour in the soy sauce, rice vinegar, brown sugar, and water. Continue to cook, stirring now and then, for another 2 to 3 minutes until the sprouts are crisp-tender and the sauce starts to thicken slightly.
  8. Put the cooked chicken back into the skillet along with the sliced red chilli. Toss everything together and cook for about 2 minutes until heated through. Stir in the sesame oil and sliced scallions.
  9. Spoon the chicken and vegetable mixture over the cooked rice. Finish with a sprinkle of chopped peanuts.

Nutrition (per serving)

Sodium925700 mg

Recipe details

CategoryChicken Breast
AuthorBroke Guy