Tested till perfect Chicken and Brussels Sprout Sauté

Chicken and Brussels Sprout Sauté

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 12 oz 12ozboneless skinless chicken thighboneless skinless chicken thighs or boneless skinless chicken breasts
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 3/4 tsp 3/4tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupsBrussels sproutBrussels sprouts, halved
  • 3/4 cup 3/4cupchicken stock
  • 1 1sweet red peppersweet red peppers, sliced
  • 1 can (8 oz/227 mL) 1can (8 oz/227 mL) sliced water chestnutwater chestnuts
  • 2 tsp 2tspcornstarch
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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 :

Chicken and Broccoli Saute: Substitute broccoli florets and chopped peeled stems for the brussels sprouts.

Nutritional Information Per serving: about

cal 238 pro 21g total fat 9g sat. fat 2g
carb 22g fibre 6g chol 71mg sodium 389mg

% RDI:

calcium 6 iron 22 vit A 19 vit C 188
folate 34
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