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(1,103)
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
  • 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.

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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
1,103 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.

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.

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.

Cju

This was actually fantastic, I swapped a red wine in for the balsamic vinegar because that’s what I had and it was still amazing. Can’t believe how simple it was. Also didn’t have Brussels sprouts so I used a stir fry combo of zucchini, broccoli, carrots and snap peas. Again, still fantastic.

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!

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