Spicy Asian Chicken with Brussels Sprouts (or not)

YIELD 4 servings

1 cup long-grain white rice (COOK before starting the rest)
1 lb boneless, skinless chicken breasts (~2-3) thinly sliced
1 egg
1/2 cup cornstarch
canola or peanut oil

VEGGIES:
1/2 lb Brussels sprouts, thinly sliced
1 inch piece of ginger, cut into matchsticks
2 cloves garlic, thinly sliced
1 red chili pepper, thinly sliced
2 scallions, thinly sliced
2 Tbs chopped roasted peanuts

SAUCE (slightly sweet):
3/4 cup water
3 Tbs soy sauce
3 Tbs rice vinegar
2 Tbs packed light brown sugar

**1 tsp Sesame oil (ADD AT THE END WITH THE SCALLIONS, DON'T FORGET!!!)**


Cook rice. Meanwhile, beat the egg and add the chicken to it, coating all the chicken. A few pieces at a time, add them to the cornstarch (in a separate bowl) coating completely and shaking off the excess cornstarch, place on plate. 


Heat oil in pan over medium heat and add 1/2 the chicken. Cook until golden brown, 3-5 minutes. Remove and cook the remaining chicken. 


Heat oil in the pan and add the Brussels sprouts, ginger and garlic. Cook until sprouts begin to soften 2-3 minutes. Add the sauce and cook until the liquid begins to thicken. (If omitting the sprouts, only cook the ginger and garlic until you start to smell them, then immediately add the sauce, cooking until is starts to thicken.)


Return the chicken to the pan with the chili and toss until heated through (quickly). Add the sesame oil and scallions. Serve over rice and sprinkle with the peanuts.




Super scrumptious!!! The sauce can be used for a variety of meals I'm sure. 




from Real Simple January 2011 pg. 138