Brussels Sprout Stir Fry with Chicken

Brussels Sprouts Stir Fry

Brussels Sprout Stir Fry with Chicken

With their cabbage-like qualities and fabulous flavor, it's a wonder that Brussels sprouts haven't become a staple with current Chinese cuisine.
Course Dinner, Lunch


  • 1 large egg white
  • 1 tbsp dry sherry
  • 1 tbsp cornstarch
  • 1 tsp kosher salt
  • 1 lb boneless, skinless chicken breast cut into ¼ inch-wide ribbons
  • 2 medium carrots washed and sliced in 14 inch thick diagonal coins
  • 1 lb Queen Victoria Brussels sprouts washed, dried, trimmed and quartered
  • 1 tbsp canola oil
  • 1 tbsp garlic minced
  • 1 tbsp fresh ginger minced
  • 2 green onion thinly sliced
  • 1 red bell pepper seeded and cut into large dice
  • ½ cup chicken stock
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch


  • In a large glass bowl, whisk together egg white, sherry, cornstarch and salt. Stir in chicken, cover and refrigerate at least 2-24 hours.
  • Place two pots of water (one for chicken, one for vegetables) on stove over medium-high flame. When first pot is nearing a simmer, gently rinse the marinade off of the chicken and stir chicken into hot water, separating the pieces and allowing chicken to poach for about a minute (chicken will not be fully cooked). Drain chicken and set aside.
  • When second pot of water is boiling rapidly, add carrots and cook for 15 seconds. Use a slotted spoon to remove carrot slices and set aside.
  • Place sprout quarters in boiling water and cook for two minutes. Drain and set aside.
  • Heat oil over medium heat in large frying pan or wok. Add garlic, ginger, green onion and red bell pepper. Stir-fry for about 30 seconds. Add blanched carrots and Brussels sprouts. Stir-fry 2 more minutes.
  • Dissolve cornstarch in chicken stock, vinegar and soy sauce and add to pan along with chicken. Stir-fry for about a minute or until sauce is thick and glossy and chicken is cooked through. Serve over rice.
Keyword Brussels Sprouts