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(1,073)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,073 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

quaas

Did it again. Served with roasted sweet potatoes. Delicious.

Gary D

Cooked the sprouts a little large. Served with a side of fresh green beans from the farmers market...delicious!

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.