Sticky Chicken and Brussels Sprouts Stir-Fry

By Ali Slagle

Published February 29, 2024

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(1,219)
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.

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Ingredients

Yield:4 servings

  • ¼ cup soy sauce

  • ¼ cup balsamic vinegar

  • ¼ cup maple syrup

  • 1 tablespoon cornstarch

  • 1 pound boneless, skinless chicken breasts, cut into roughly ¾-inch pieces

  • 3 tablespoons grapeseed or vegetable oil

  • 1 pound brussels sprouts, halved

  • Salt 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 83 milligrams cholesterol; 359 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 4 grams fiber; 961 milligrams sodium; 31 grams protein; 17 grams sugar

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
1,219 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.

bwc

Super simple, super delicious, was a little too sweet for my taste so I cut back on the maple by half the second time I made it. It definitely needs a little heat if your tastes run that way, so Sriracha, gochujang, chili crisp or some other complex spicy thing will go a long way.

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.

MA

needed to cook the Brussel Sprouts a bit longer , and used salmon instead of chicken. Needed to add about 1/4 water to the wok while cooking. Fantastic!

ThatGirlAnna

I used honey instead of maple syrup and halved the amount. Balsamic vinegar is sweet already so I didn’t want it to be too sugary. Unfortunately it was still kind of plain. My tip is to roast the Brussels sprouts first so that way they are fully cooked through. Probably won’t make this again.

AYS

We really like this! We add 2 tablespoons of chili crisp to the sauce and marinade for an hour or so. Serve with rice. It is in our rotation

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