Chicken and Brussels Sprout Sauté Chicken and Brussels Sprout Sauté

Chicken and Brussels Sprout Sauté Image by: Chicken and Brussels Sprout Sauté Author: Canadian Living

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



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


  • Iron 22.0
  • Folate 34.0
  • Calcium 6.0
  • Vitamin A 19.0
  • Vitamin C 188.0
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Lunch & Dinner

Chicken and Brussels Sprout Sauté