Sticky Chicken and Brussels Sprouts Stir-Fry

By Ali Slagle

Published March 1, 2024

Sticky Chicken and Brussels Sprouts Stir-Fry
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(1,053)
Comments
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If teriyaki chicken and balsamic brussels sprouts met up in the skillet, you’d get this quick weeknight stir-fry. Cubes of boneless chicken breasts and seared brussels sprouts are glazed in a sweet, savory, sticky mixture of balsamic vinegar, soy sauce and maple syrup. The recipe is adaptable, too: Instead of brussels sprouts, any other vegetable you like in your stir-fries can be seared until crisp-tender, like broccoli florets, green beans or snow peas. For spice, add crushed red pepper or chopped garlic or ginger to the sauce. You can also make this vegan by using pressed, cubed tofu instead of chicken. Serve over steamed rice or sweet potatoes.

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Ingredients

Yield:4 servings
  • ¼cup soy sauce
  • ¼cup balsamic vinegar
  • ¼cup maple syrup
  • 1tablespoon cornstarch
  • 1pound boneless, skinless chicken breasts, cut into roughly ¾-inch pieces
  • 3tablespoons grapeseed or vegetable oil
  • 1pound brussels sprouts, halved
  • Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

359 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 31 grams protein; 961 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, use a fork to stir together the soy sauce, balsamic vinegar, maple syrup, cornstarch and 2 tablespoons water until the cornstarch is dissolved. Add the chicken and stir to coat.

  2. Step 2

    In a large nonstick skillet or wok, heat the oil over medium-high until shimmering. Add the brussels sprouts in a single layer, cut sides down, season with salt and cook until browned underneath, 2 to 4 minutes. Stir and continue cooking until bright green and crisp-tender, 2 to 4 minutes.

  3. Step 3

    Stir the chicken and sauce once more, then add the mixture to the skillet and stir until the chicken is cooked through and glazed with sauce, 4 to 6 minutes. At first it will seem there might not be enough sauce, but the vegetables and chicken will release some liquid. If the sauce starts to burn on the bottom of the skillet, add a tablespoon of water.

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Ratings

4 out of 5
1,053 user ratings
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Comments

Stephanie

I don't understand how you can get the sprouts fully cooked so fast when they're cut in half, unless they're quite small. The ones I buy are much larger. I slice them in 3ds and put the cover on to steam them for a couple minutes so they're soft & sweet all the way through.

Beth Parent

Delicious, very easy and quick recipe. I used approximately one pound of leftover roast chicken and marinated with the sauce ingredients for about thirty minutes before cooking. Will definitely make again as it pairs beautifully with Brussels sprouts.

Chickenfog

Added sesame seeds. I was shocked how good this was considering its simplicity. Made w/ leftovers (chicken/br sprouts) for an easy, delicious meal. Keeper.

Alex

Not a fan - somehow ended up with far too much sauce and it was a sour sweet that I didn’t care for. I made it with sweet potatoes instead of rice and that was NOT the move, more sweetness. Maybe it would have been better with the rice balancing it out.

Kat

Will be keeping this sauce for future easy meals. The chicken I was planning on using ended up being bad so I cubed up pork tenderloin instead. Steamed some frozen stir fry veggies in the pan, once they were thawed, added the pork with the sauce and then some leftover rice. Delish! Pork worked perfectly and this recipe would work with a variety of meats/veg. I agree it needs some spice, so topped it with some homemade chili crisp (nytimes recipe is great -- truly spicy!).

Simon Greedwell

This was ok. Probably not a make again. Kind of has a mall Chinese food feeling to it.

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