Chinese Velvet Chicken and Brussel Sprouts Stir Fry Recipe ~ Brussels Sprouts

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are generally less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent, while potato starch is more economical.

Slice 1 pound of boneless chicken breasts into thin strips about 1/8 of an inch thick.

Add a pinch of salt and 1/8 teaspoon of white pepper to the chicken.

Mix in 1 large egg white and 3 tablespoons of cornstarch, stirring until the chicken is thoroughly coated and sticky.

Set the chicken aside while preparing the sauce and vegetables.

In a bowl, combine 1/2 cup of water, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of shaoxing wine, 1 tablespoon of sugar, and 2 teaspoons of cornstarch; mix well and set aside.

Blanch 1 pound of cleaned and halved brussel sprouts and the carrots in boiling water for a couple of minutes until tender, then transfer to a cold water bath to stop cooking.

Poach the chicken in the boiling water in two batches, stirring gently to prevent sticking, for about 3-4 minutes until it floats to the top; remove and set aside.

In a skillet over medium-high heat, add 3 tablespoons of vegetable oil, 1 tablespoon of minced garlic, and 1 large diced onion; cook for 1-2 minutes while stirring.

Add the blanched carrots and brussel sprouts to the skillet and stir gently.

Add the poached chicken and pour the prepared sauce over everything, stirring to combine and ensuring the cornstarch is mixed in.

Wait for the sauce to come to a boil and thicken, stirring for about 1-2 minutes until everything is coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens