This simple stir-fry is made with ground chicken and lots of Brussels sprouts with fresh ginger and garlic in a spicy stir-fry sauce. It's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.
Technique tip: I usually shred the Brussels with a sharp knife but to save time sometimes I buy them pre-shredded in packages.
Swap option: If you or your kids don't like spice, feel free to leave it out.
- 1 teaspoon grapeseed or canola oil, divided
- 1/2 pound 93% ground chicken
- 3 tablespoons reduced-sodium soy sauce, divided
- 1/4 teaspoon crushed red pepper flakes
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 3 cups (7 ounces) shredded Brussels sprouts
- 1/2 cup shredded carrots
- 1/4 cup sliced red bell pepper
- 2 ounces sliced shiitake mushrooms
- 1/2 tablespoon Shaoxing (Chinese rice wine), mirin or dry sherry
- 1 teaspoon toasted sesame oil
- 1 medium scallion, sliced, for garnish
1. In a large nonstick skillet or wok, heat 1/2 teaspoon of the grapeseed oil over high heat. When the pan is hot and almost smoking, add the chicken, 1/2 tablespoon of the soy sauce and the pepper flakes and brown the chicken, using a wooden spoon to break it into small pieces as it cooks, 3-4 minutes. Add the onion, garlic, and ginger and cook, stirring, until softened, 2-3 minutes. Transfer to a medium bowl.
2. To the pan, add the remaining 1/2 teaspoon grapeseed oil, the Brussels sprouts and carrots. Cook, stirring, until browned, about 5 minutes. Add the bell pepper and mushrooms. Pour in the remaining 2½ tablespoons soy sauce, rice wine and sesame oil. Cook, stirring occasionally, until the vegetables are crisp-tender, about 2 minutes.
3. Return the chicken to the skillet, stir and reheat for about 30 seconds. Remove the pan from the heat, garnish with the scallion and divide between 2 bowls.