Sweet and Spicy Asian Chicken with Brussels Sprouts
Last summer, Jon and I spent our anniversary dinner at Buddakan in Philadelphia, which is now on my list of top restaurants. Not only is the food out of this world, the atmosphere is so unique. From the two levels of interesting seating (complete with chairs with very life-like faces on them) and the loud music to the funky lighting and even a giant Buddha on one end of the dining room, this is a place you just have to experience. When our friends were coming to visit over the Thanksgiving holidays, I was excited to go back to Buddakan.Everything we have tried there has been absolutely fabulous, but my favorite dish is one of their sides - Wok Charred Brussels Sprouts. They are so tender yet charred perfectly, and are served in a bowl with the most delicious sauce - flavors of soy and ginger and a few other things I just can't put my finger on (although I really want to recreate this dish!!).
I was craving these Brussels Sprouts a few weeks ago, and I happened to have some fresh ones in the fridge, so I threw together a chicken dish with Brussels sprouts that had flavors pretty similar to those at Buddakan. It was quick and easy too - another plus!
My recipe is my own creation, and was inspired by this recipe for Spicy Asian Chicken with Brussels Sprouts.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into disc shaped, 1/3 inch thick pieces (see pictures)
- 2 carrots, chopped into 1/4 inch thick rounds
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 c low sodium chicken broth
- 1/4 c low sodium soy sauce
- 1/4 c rice vinegar
- 1 tbsp chili garlic paste
- 1 tbsp brown sugar
- 1 tbsp grated ginger
- Brussels sprouts - about 20 of them, cleaned, bottoms chopped off, then sliced into disc shaped pieces.
- Heat 1 tbsp olive oil in a large saute pan or wok over medium high heat
- Add chicken, saute 2 minutes
- Add carrots, onions, and garlic; saute 5 minutes
- Mix broth, soy sauce, rice vinegar, chili garlic paste, brown sugar, and ginger; Add to pan, bring to a boil for 4-5 minutes.
- Add the Brussels sprouts and let simmer 5 minutes.
- Serve over rice or noodles.
