Hot-and-Sour Chicken with Brussels Sprouts

Ingredients for stir-fries are as varied and numerous as the cooks who make them. Nearly any vegetable is a tasty contender—simply cut them for quick cooking and add them to the wok in the order of longest to least time needed.

Whole or halved Brussles sprouts typically benefit from a bit of time steaming or pan-roasting, but cut into thin slices, sprouts are as easy to stir-fry as bite-sized pieces of any other vegetable.

Sauces for stir-fries are usually bold-flavored and may be hot, sweet, sour, salty, or savory—or all of the above. The sauce in this recipe gets its heat from sambal oelek (ground fresh chile paste) and sourness from the vinegar and lime juice. Sugar tempers the hot and sour ingredients with a little sweetness.

Two keys to stir-fry: Make the sauce first and set it aside so that’s it ready to go toward the end of cooking. Cut all the vegetables and meats into similar bite-sized pieces before turning on the heat. Once the wok is hot, dinner comes together quickly.

Also check out Chicken Stir-Fry with Pineapple and Pecans, Grilled Beef and Vegetable Stir-Fry with Mandarin Orange Sauce, and Shrimp and Broccoli with Black Bean Sauce.

Serves 4

Ingredients

For the Sauce

• juice of 1 whole lime
• 2 tbsp white sugar
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp rice vinegar
• 2 tbsp sambal oelek (ground fresh chile paste)
• 1 tsp sesame oil
• 2 tbsp water
• 2 tsp cornstarch 

Hot and Sour Sauce Ingredients

For the Chicken and Brussels Sprouts

• 1 lb boneless, skinless chicken thighs, cut into thin 1-inch strips
• 2 tsp cornstarch
• 3 tbsp peanut oil, divided
• 8 oz Brussels sprouts, ends trimmed, cut lengthwise into very thin slices, about 1/8-inch thick
• 3 Thai chiles, finely chopped
• 2 garlic cloves, finely chopped
• 1-inch piece of ginger, peeled and finely chopped
• 3 scallions, thinly sliced, (white and green parts separated)
• 1/2 medium red bell pepper, cut into thin 1-inch strips
• cooked rice noodles, for serving

Trimmed Sprouts 

Sliced Sprouts 

Other Stir-Fry Ingredients

Prepped Vegetables and Aromatics

Preparation

For the Sauce

1. Whisk the first 7 ingredients (through sesame oil) in a medium bowl. 
2. Whisk the water and cornstarch in a separate bowl. Set aside and whisk again just before using.

Hot and Sour Sauce

For the Chicken and Brussels Sprouts

1. Place the chicken in a bowl and sprinkle with cornstarch. Toss or stir to coat.
2. Heat a wok (or deep skillet) over medium-high heat and add 1 tablespoon of peanut oil. Add the chicken and stir-fry until just cooked through, about 8 minutes. Remove to a bowl and wipe out the wok.

Cornstarch Coated Chicken 

Chicken Beginning to Cook

Stir-Fried Chicken

1. Add the remaining 2 tablespoons of peanut oil to the wok and add the Brussels sprouts, Thai chiles, garlic, and ginger. Stir-fry 3 minutes.
2. Add the white parts of the scallions and red bell pepper. Stir-fry 3 minutes.
3. Return the chicken to the pan and add the sauce. Stir-fry 1 minute. Re-whisk the water and cornstarch and stir into the wok mixture. Cook until slightly thickened, about 2 minutes.

Sprouts Mixture Beginning to Cook 

Stir-Fried Sprouts Mixture 

Bell Pepper and Scallions Added

Thickened Sauce

To serve, divide the noodles among 4 shallow bowls or plates. Divide the chicken mixture on top and garnish with the dark green parts of the scallions. Serve right away.

Hot-and-Sour Chicken with Brussels Sprouts