-1 cup long-grain rice (I used a brown rice)
-1 large egg
-1/2 cup cornstarch
-1 lb (about 2 large) boneless, skinless chicken breasts, thinly sliced
-3 tbsp canola oil
-3/4 lb Brussels sprouts, thinly sliced
-1 (1-inch) piece of fresh ginger, peeled and cut into matchsticks
-2 garlic cloves, thinly sliced
-3 tbsp low-sodium soy sauce
-3 tbsp rice vinegar
-2 tbsp packed light brown sugar
-1 red chili pepper, thinly sliced
-1 tsp toasted sesame oil
-2 scallions, thinly sliced
-2 tbsp chopped roasted peanuts
1. Cook rice according to package instructions.
2. Meanwhile, in a large bowl, beat the egg. In a separate bowl, place the cornstarch. Add the kitchen to the egg, tossing to coat, before placing chicken in the cornstarch and tossing to coat. Tap off the excess and transfer to a plate. Continue until all chicken is coated.
3. Heat 2 tbsp of oil over medium-high heat in a large non-stick skillet. Cook the chicken in 2 batches, turning occasionally, until golden (3-5 minutes). Add additional oil to the second batch if needed. Transfer cooked chicken to a plate.
4. Heat the remaining 1 tbsp of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic. Cook for 2-3 minutes, tossing occasionally, until beginning to soften. Add soy sauce, vinegar, sugar, and 3/4 cup water. Cook, stirring occasionally, until the sprouts are crisp-tender and liquid starts to thicken (about 2-3 minutes).
5. Return the chicken to the skillet with the chili and cook until heated through (1-2 minutes). Add the sesame oil and scallions. Serve over rice, sprinkled with peanuts.