Brusselssproutsandchickenstirfry Recipes

CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS

Steps:

• Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
• While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
• Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
• Serve with lots of extra black pepper.

BRUSSELS SPROUTS AND CHICKEN STIR FRY

Steps:

• Whisk egg white and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil Brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
• In a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
• Heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
• Stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the Brussels sprouts and stir-fry 1 minute.
• Make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
• Add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.

STIR-FRIED BRUSSELS SPROUTS

Steps:

• Cook one 12-ounce bag shaved Brussels sprouts, 4 ounces sliced mushrooms and a pinch of salt in a skillet with vegetable oil until crisp-tender, 5 to 6 minutes, stirring halfway through. Push the vegetables to one side. Add 1 teaspoon oil and 1 minced garlic clove; cook 20 seconds. Add 3 tablespoons Asian sweet chili sauce and 1 tablespoon fish sauce; toss. Top with chopped cilantro and mint.

BRUSSELS SPROUT AND CHICKEN STIR-FRY

Steps:

• In a bowl whisk together the egg white and 1 tablespoon of the cornstarch, add the chicken, and let the mixture stand for 10 minutes. In a large saucepan of boiling salted water cook the Brussels sprouts for 2 1/2 minutes, or until they are just crisp-tender, drain them in a colander, and refresh them under cold water.
• Heat a wok over moderately high heat and in it heat the peanut oil until it is hot but not smoking. Add the chicken, drained, stir-fry it for 45 seconds to 1 minute, or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl. Heat the oil remaining in the wok until it is hot but not smoking and in it stir-fry the shallot, the garlic, and the gingerroot for 30 seconds. Add the bell pepper and stir-fry the mixture for 2 minutes. Add the scallions and the Brussels sprouts and stir-fry the mixture for 1 minute. In a small bowl whisk together the soy sauce, the sugar, the vinegar, the broth, the sesame oil, the remaining 1 teaspoon cornstarch, and the cold water, make a well in the center of the vegetables, and whisk the soy sauce mixture into the well. Bring the liquid to a boil, stir together the vegetable mixture to combine it well,and simmer it for 1 minute. Stir in the chicken and the water chestnuts, season the stir-fry with salt and pepper, and cook it for 30 seconds, or until the chicken is heated through.

BARBECUE CHICKEN AND BRUSSELS SPROUT SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the chicken thighs skin-side up on one side of the baking sheet, spacing them evenly apart. Roast until they turn opaque on the outside, 15 minutes.
• Remove the baking sheet from the oven and place the sweet potato wedges in the center. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with chili powder and some salt. Use tongs to toss the potatoes so each piece is evenly coated. In the remaining open area of the pan, toss the Brussels sprouts with the remaining 2 tablespoons of olive oil and and sprinkle with salt and pepper. Arrange the Brussels sprouts cut-side down on the pan and brush each chicken thigh with barbecue sauce on all sides.
• Return the baking sheet to the oven and roast until the chicken is completely cooked through and reads an internal temperature of 160 degrees F, and the Brussels sprouts and sweet potato wedges are tender and charred in spots, 25 to 30 minutes more. Toss the vegetables with the accumulated juices on the tray before serving.

STIR-FRIED BRUSSELS SPROUTS

Steps:

• Heat a large skillet over high for a few minutes. Drops of water should skitter across the surface then evaporate quickly. Set the pan lid and 1/2 cup water next to the stove. Add enough oil to coat the bottom of the pan (3 to 4 tablespoons), then add garlic and sizzle until fragrant and wisps of smoke rise from the oil, about 15 seconds. Add brussels sprouts, sprinkle with salt and pepper, and stir to coat with oil. Spread in an even layer, carefully add water and immediately cover.
• Cook without stirring until the water has almost completely evaporated, 4 to 6 minutes. After silent simmering, there will be loud popping sounds that quiet to a crackle.
• Uncover, sprinkle with sugar and soy sauce, and stir for 1 minute. Sprinkle with red-pepper flakes and serve.

SHEET PAN CHICKEN AND BRUSSEL SPROUTS

Steps:

• Preheat oven to 400º F.
• Put cut vegetables into a bowl and add 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. Rub all over vegetables.
• Place veggies on a sheet pan.
• Add chicken thighs to the same bowl. Drizzle with 1½ tbsp olive oil, ½ tsp herbs and salt and pepper. Rub all over chicken.
• Place chicken on pan.
• Roast for about 30-35 minutes or until chicken is done.
• If you prefer a crispier vegetable or chicken skin, turn the oven to broil and cook for a minute or two. Watch carefully or it will burn.