Get ready to transform your ordinary weeknight dinner into a flavor explosion that will make your taste buds dance! This Sriracha Chicken Stir Fry with Brussels Sprouts isn't just another recipe – it's a culinary journey that combines the fiery kick of Sriracha, the tender juiciness of chicken, and the unexpected crunch of Brussels sprouts in one mind-blowing dish. In just 30 minutes, you'll create a restaurant-worthy meal that will have everyone at the table begging for seconds!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 pound chicken breast, sliced
- 2 cups Brussels sprouts, halved
- 1/4 cup Sriracha sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of sliced chicken breast, 2 cups of halved Brussels sprouts, 1/4 cup of Sriracha sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 cloves of minced garlic, 1 tablespoon of minced ginger, and salt and pepper to taste.
- In a large bowl, combine the sliced chicken breast with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, minced garlic, and minced ginger. Mix well to ensure the chicken is evenly coated. Allow it to marinate for about 10 minutes while you prepare the vegetables.
- While the chicken is marinating, wash and halve the Brussels sprouts. Set them aside.
- Heat a large skillet or wok over medium-high heat. Once hot, add the marinated chicken to the skillet. Stir-fry the chicken for about 5-7 minutes, or until it is cooked through and no longer pink. Make sure to stir frequently to ensure even cooking.
- Once the chicken is cooked, add the halved Brussels sprouts to the skillet. Stir well to combine and continue to cook for an additional 5 minutes, or until the Brussels sprouts are tender but still crisp.
- Pour in the 1/4 cup of Sriracha sauce, stirring to coat the chicken and Brussels sprouts evenly. If you prefer a milder flavor, you can adjust the amount of Sriracha to your taste. Season with salt and pepper as needed.
- Cook everything together for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Once done, remove the skillet from heat. Serve the Sriracha chicken stir fry hot over rice or noodles, if desired, and garnish with sesame seeds or green onions for added flavor and presentation.
- Enjoy your delicious Sriracha Chicken Stir Fry with Brussels Sprouts!
Tips
- Prep is Key: Slice your chicken and chop your vegetables before you start cooking. Stir-frying moves quickly, so having everything ready goes a long way.
- High Heat is Your Friend: Ensure your skillet or wok is properly heated before adding ingredients to get that perfect sear and prevent soggy vegetables.
- Don't Overcrowd the Pan: Cook in batches if necessary to maintain high heat and achieve a nice caramelization on the chicken and Brussels sprouts.
- Customize the Spice: Adjust the Sriracha amount to match your heat tolerance. Start with less and add more if needed.
- Marinating Matters: Even a short 10-minute marinade can significantly enhance the chicken's flavor and tenderness.
- For Extra Nutrition: Feel free to add additional vegetables like bell peppers or snap peas to boost the nutritional value.
- Serving Suggestions: Serve over steamed rice, cauliflower rice, or noodles to make it a complete meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 35g
Fat: 10g
Saturated Fat: g
Cholesterol: 95mg
