Stir-fried brussels sprouts and chicken with noodles
Brussels sprouts should be bright green, compact and small with tight heads and no brown or yellow leaves. Soft and puffy sprouts are usually poor in quality with a bitter flavour. Wash just before preparing and trim outer leaves from the sprouts.
Ingredients
500g chicken breast fillets, cut into strips
2 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tsp fresh ginger, grated
1 clove garlic, finely chopped
8 tsp vegetable oil
6 brussels sprouts, trimmed and quartered
100g snow peas, trimmed and halved
Half a red capsicum, cut into strips
150g button mushrooms, quartered
2 tbsp water
Noodles, to serve
Method
Combine chicken breast fillets in a medium bowl with soy sauce, sweet chilli sauce, grated ginger and garlic. Stir and set aside for 5 minutes.
Heat three teaspoons of the vegetable oil in a wok over medium heat and cook half the chicken (reserving marinade) for 3-4 minutes or until cooked. Set cooked chicken aside, cook remaining meat in another three teaspoons of vegetable oil and set that aside.
Add the rest of the vegetable oil to the wok along with the brussels sprouts, snow peas, capsicum and mushrooms. Stir-fry for 2-3 minutes then add chicken, reserved marinade and water, cooking until the chicken is heated through. Serve immediately with hot noodles.
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