Stir fry chicken breast with Brussel sprouts

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot powder is a gluten-free thickener.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more affordable.

Slice chicken breast into thin strips.

Trim and halve brussels sprouts.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add chicken strips and stir-fry until browned and cooked through, about 5-7 minutes.

Remove chicken from skillet and set aside.

In the same skillet, add garlic; stir-fry until fragrant, about 30 seconds.

Add brussels sprouts and carrots; stir-fry until tender, about 4-5 minutes.

Return chicken to the skillet; add dark soy sauce, oyster sauce, cooking wine, and white pepper powder.

Stir well to combine and cook for another 2-3 minutes.

In a small bowl, mix potato starch with water to create a slurry.

Add slurry to the skillet and stir until sauce thickens, about 1-2 minutes.

Season with salt and MSG to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens