Kung Pao Chicken and Brussels

I love discovering that well known asian dishes can be recreated at home so much healthier and so much easier than you would expect!

The Brussels sprouts in this dish take it to another level. You can't leave them out. If you absolutely can't imagine eating Brussels (even though you should at least try them) you can swap them for broccoli here.

I love that this dish is a little bit spicy but not crazy heat. The red peppers and Brussels bring perfect freshness to the saucy dish. It also comes together so quickly. You can even roast the vegetables in advance making this 30 minute meal, a 10 minute one!

For the chili garlic sauce I use the huy fong brand. I got it at a specialty asian grocer near my house but they also sell it at many stores, like target or amazon.

Kung Pao Chicken and Brussels

4 Servings | Cook time: 30 minutes

Notes: I love this recipe! It’s comes together so easily and is reminiscent of your favorite takeout staple but with a fresh, green twist!

Ingredients:

• 20 oz chicken breast

• 1 1/2 tbsp sesame oil, divided

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated or 1 tsp dried ginger

• 1 tbsp chili garlic sauce (I use huy fong)

• 1 cup red bell pepper, finely diced

• 1/2 cup low sodium soy sauce

• 1/3 cup rice wine vinegar

• 1 tbsp brown sugar

• 2 lb brussels sprouts, halved

• 1/2 tsp garlic powder

• Salt and pepper

• 1/2 cup water

• 1 tbsp arrowroot starch or cornstarch

Directions:

1. Preheat oven to 400 and line a baking sheet with foil. Spray with nonstick olive oil spray and place Brussels cut side down in a single layer on the baking sheet. Spray with non stick olive oil spray and season with salt and pepper. Bake for 25-30 minutes or until soft and tops have browned.

2. Dice chicken into 1” cubes

3. Heat 1 tsp sesame oil in a sauté over medium heat. Add chicken and season with salt and pepper and garlic powder.

4. Sear for 2-3 minutes before tossing and searing another 2 minutes. Add in remaining 1/2 tsp sesame oil along with bell pepper, shallot, ginger and garlic to sauté for 2 minutes.

5. Once veggies start to soften, stir in the chili garlic paste to cook for a minute or so.

6. Add in soy sauce, rice vinegar, water and brown sugar along with the cooked Brussels sprouts.

7. Sprinkle everything with the arrowroot starch and toss to mix into the sauce.

8. Bring the sauce to a simmer and cook another 2-3 minutes until the sauce is thick. Serve immediately alongside rice.

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.