"Brussels sprouts have a slightly bitter taste, which works well to balance out the spiciness and sweetness of the dish. When stir-fried, they take on a wonderful caramelized outer layer while retaining a tender interior."
Thai Chili Chicken & Brussels Sprout Stir-Fry
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound shaved or sliced chicken thighs
- 16 ounces noodles
- 2 cups thinly sliced Brussels sprouts
- 4 seeded and sliced red Thai chilis
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 cloves minced garlic
- 4 chopped green onions
- 2 tablespoons vegetable oil
- 1 tablespoon freshly squeezed lime juice
Method
Step 1
Mix the fish sauce, soy sauce, and brown sugar in a bowl until the sugar dissolves. Set the sauce aside. Cook the noodles according to the package instructions. Once done, drain and set aside.
Step 2
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the thinly sliced chicken thighs. Cook until they begin to brown, about 5-6 minutes.
Step 3
Add the halved Brussels sprouts to the pan. Stir-fry for another 4-6 minutes, or until they start to turn golden brown and tender. You want them to remain slightly crisp.
Step 4
Add the minced garlic and sliced red Thai chilis to the pan. Stir-fry for about a minute, ensuring the garlic doesn’t burn.
Step 5
Add the cooked noodles to the pan, followed by the prepared fish sauce mixture. Toss thoroughly to ensure the chicken, Brussels sprouts, and noodles are evenly coated in the sauce. Let everything cook together for 2-3 minutes, so the sauce can slightly caramelize and coat the ingredients.
Step 6
Stir in fresh lime juice and chopped green onion for an added kick, balancing the saltiness of the fish and soy sauces.
Step 7
Plate the stir fry hot, and garnish with additional chopped green onion.