Name: Asian Chicken & Brussels Sprouts Stir Fry with Basmati Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1.362 kg Brussels sprouts; 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ small bunches green onions (scallions); 0.375 cup peanuts, roasted unsalted; crushed red pepper; honey; rice vinegar; soy sauce; toasted sesame oil; virgin coconut oil

Asian Chicken & Brussels Sprouts Stir Fry with Basmati RiceAsian Chicken & Brussels Sprouts Stir Fry with Basmati Rice — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1.362 kg Brussels sprouts

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ small bunches green onions (scallions)

0.375 cup peanuts, roasted unsalted

crushed red pepper

honey

rice vinegar

soy sauce

toasted sesame oil

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Slice chicken into thin strips. Transfer to a medium bowl, drizzle with soy sauce, and toss to coat. Set aside.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Wash, trim ends, and thinly slice brussels sprouts.

Preheat a skillet over medium-high heat.

Peel and mince garlic and ginger. Wash and dry green onions; trim the root ends and chop.

Coat bottom of skillet with oil. Add chicken strips and cook until cooked through, 3-4 minutes per side. Transfer to a plate.

Roughly chop peanuts. Set aside.

Return skillet to stove and add a little more oil. Add garlic, ginger, and pepper and cook until fragrant, 15-30 seconds.

Add sprouts and, stirring occasionally, cook until softened, 2-3 minutes.

In a medium bowl, whisk together soy sauce, vinegar, honey, sesame oil, and water.

Add sauce to skillet and cook, stirring occasionally, until liquid thickens, 2-3 minutes.

Return chicken to skillet and add green onions. Toss and remove from heat.

Uncover the rice and fluff with a fork.

To serve, place rice on a plate, top with stir fry, and sprinkle with peanuts. Enjoy!

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