My wife loves to make me try new things and give me guilt if I don't want to. She's told me countless times she doesn't like Brussels sprouts (and I'd never had them), so I set off to find a way to make them as something like revenge.
I don't think either of us expected to find a Brussels sprouts dish we'd make again, but that's what happened. This one was excellent.
- 3 tbsp sesame seeds (I didn't have these on hand so I skipped them)
- 2 tbsp vegetable oil
- 8 ounces boneless, skinless chicken breasts, cut into bite-size pieces.
- 2 tbsp minced ginger (I bought it in a tube.)
- 1 tbsp sesame oil
- 1 lb Brussels sprouts, washed and with stems removed
- 1/2 cup chicken stock (or other stock, water or white wine)
- Salt and pepper
- Soy sauce and lemon wedges, for serving*
* - I forgot to put these on the table and neither of us missed them.
Toast the sesame seeds in a large, deep skillet (choose a skillet you can cover) over medium-low heat until they begin to brown but don't burn - 5-10 minutes. Remove from the skillet and set aside.
Add the oil to the skillet and turn it up to medium-high. Add the chicken once it's hot, sprinkle in some salt and pepper and brown it for roughly 5 minutes. Add the ginger and continue to cook for a minute or so, then move this mixture to a plate and set it aside.
Add the sesame oil, Brussels sprouts and stock to the pan, sprinkle it with salt and pepper and bring to a boil. Cover and lower the heat so the mixture bubbles slightly but does not boil. Cook until the sprouts are tender - roughly 10 minutes. Add more liquid if needed.
Once the sprouts are tender, uncover the pan and return the chicken to it. Raise the heat to boil off any excess liquid and cook until the sprouts and chicken are glazed and browned. Don't stir too often - let the mixture cook for a couple of minutes, then give it a quick stir, then wait again. Stir in the sesame seeds once it's done and serve.