Chicken and Brussels Sprout Sauté
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 238 |
| pro | 21 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 22 g |
| fibre | 6 g |
| chol | 71 mg |
| sodium | 389 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 22 |
| vit A | 19 |
| vit C | 188 |
| folate | 34 |
Ingredients
- 12 oz boneless skinless chicken thighs or boneless skinless chicken breasts
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups Brussels sprouts, halved
- 3/4 cup chicken stock
- 1 sweet red pepper, sliced
- 1 can (8 oz/227 mL) sliced water chestnuts
- 2 tsp cornstarch
Preparation
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.
Additional information :
Variation
Chicken and Broccoli Saute: Substitute broccoli florets and chopped peeled stems for the brussels sprouts.
Source : Canadian Living Magazine: October 2004
- Keywords : Dinner Club; Main Course; Dinner; Stir Fry; Skillet; Chicken; Brussels sprouts; Red pepper; One-Pot;
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