Chicken and Brussels Sprout Sauté
Servings: 4
Ingredients:
| 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% |
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12 oz (375 g) boneless skinless chicken thighs or breasts
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
3/4 tsp (4 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) brussels sprouts, halved
3/4 cup (175 mL) chicken stock
1 sweet red pepper, sliced
1 can (8 oz/227 mL) sliced water chestnuts
2 tsp (10 mL) 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
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Variation
Chicken and Broccoli Sauté: Substitute broccoli florets and chopped peeled stems for the brussels sprouts.
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