Do you buy those bags of shredded Brussels sprouts @wholefoods, get them home & wonder what to do with them? I do! But I have found that they lend themselves so nicely to Asian inspired recipes, like this one!
Shredded Brussels sprouts take on all the Chinese takeout 🥡 vibes in this recipe – sautéed with ground chicken, carrot, bell pepper, mushrooms, ginger & soy sauce. So good, you won’t even miss the rice!
This recipe is from Gina Homolka’s amazing cookbook, Skinny Taste: One & Done. I’m kinda obsessed with this cookbook and her recipes. Especially because this book contains 140 recipes all just for dinner, and made in ONE pot or pan – which is the theme of the week! If you’ve been reading my blog for a while, you know that’s totally my kinda cooking! Get yourself a copy here!
Enjoy!
Chicken & Shredded Brussels Sprouts Bowl
Shredded Brussels sprouts take on all the Chinese takeout 🥡 vibes in this recipe - sautéed with ground chicken, carrot, bell pepper, mushrooms, ginger & soy sauce. So good, you won’t even miss the rice!
Ingredients
- 1 TSP canola or vegetable oil
- 1 lb. ground chicken
- 3 TBSP soy sauce
- 1/4 TSP crushed red pepper flakes
- 1/2 yellow onion - diced
- 2 garlic cloves - minced
- 1/2 TSP fresh ginger - grated
- 1 (12 oz.) bag shredded Brussel sprouts
- 1/2 cup shredded carrots (2 small)
- 1/2 red bell pepper - sliced thin
- 5 oz. sliced shiiitake mushrooms
- 1/2 TBSP mirin or dry sherry
- 1 TSP toasted sesame oil
- 2 scallions - sliced for garnish
Directions
- Step 1 Heat 1/2 TSP of oil in a large non-stick skillet over High heat. When pan is hot, add chicken, 1/2 TBSP soy sauce & pepper flakes to skillet. With a spatula, break up the chicken into small pieces as it cooks, for 3-4 minutes. Then, add onion, garlic & ginger and continue to cook 2-3 minutes. Transfer mixture to a medium bowl.
- Step 2 Add remaining 1/2 TSP oil to the pan, then add Brussels sprouts & carrots. Cook, stirring, until browned about 5 minutes. Add bell pepper & mushrooms. Pour in remaining 2 1/2 TBSP soy sauce, mirin & sesame oil. Cook stirring, occasionally, until the vegetables are tender, about 2 minutes.
- Step 3 Return chicken & onion mixture to the skillet, stir & reheat for about 1 minute.
- Step 4 Remove pan from heat, garnish with the scallions & serve.
