Chicken and Brussels Sprout Sauté

Chicken and Brussels Sprout Sauté Author: Canadian Living Credits: Chicken and Brussels Sprout Sauté

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 12 oz boneless skinless chicken thighs
  • 12 oz boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3/4 teaspoons dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups Brussels sprouts halved
  • 3/4 cups chicken stock
  • 1 sweet red pepper sliced
  • 1 can sliced water chestnut
  • 2 teaspoons cornstarch

Method

Trim any fat from chicken; cut into cubes. In large deep skillet or wok, heat oil over medium-high heat; brown chicken. Transfer to plate. Drain off fat in pan.

Fry onion, garlic, thyme, salt and pepper over medium heat until softened, about 3 minutes.

Add brussels sprouts, stock, red pepper, water chestnuts and chicken and any accumulated juices; bring to boil. Reduce heat, cover and simmer until juices run clear when chicken is pierced and brussels sprouts are tender-crisp, about 8 minutes, cooking longer for softer sprouts.

Whisk cornstarch with 1 tbsp (15 mL) water; stir into skillet and simmer, stirring, until thickened, about 1 minute.

Nutritional facts <b>Per serving:</b> about

  • Sodium 389 mg
  • Protein 21 g
  • Calories 238.0
  • Total fat 9 g
  • Cholesterol 71 mg
  • Saturated fat 2 g
  • Total carbohydrate 22 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 188.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Brussels Sprout Sauté

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