Stir Fried Chicken on a Bed of Brussels Sprouts

I really like Brussels Sprouts and so should you

Here is another way to use a great vegetable that gets a lot of bad publicity. This cooks up very quick and is a great mid-week meal.

Orange Chicken on a bed of Stir Fried Brussels Sprouts

• 2 chicken breasts deboned and cut into small cubes
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1/8 cup fresh orange juice
• 1 tbsp brown sugar
• Sriracha
• 6 mushrooms sliced thin
• 1 tbsp minced ginger
• 3 green onions white and green parts chopped separately
• 10 Brussels sprouts
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 tsp hot chili sesame oil

In a large bowl combine fish sauce, soy sauce, orange juice and brown sugar. Mix well then add sriracha to taste. Add chicken and marinate for 30 minutes. Meanwhile slice Brussels sprouts in half and then chop into thin ribbons. In a large wok heat a tablespoon of vegetable oil and a teaspoon of sesame oil. When hot add mushrooms and stir fry until they begin to brown. Add chicken and the marinade and stir fry until chicken is done, about three minutes. Pour chicken into a bowl and wipe out wok. Mix green part of onion with chicken. Heat a tablespoon vegetable oil with the hot chili sesame oil. Add white parts of green onion and ginger. Stir fry until ginger begins to brown, about a minute. Add shredded sprouts and stir fry until softened and heated through, about four minutes. Serve chicken on top of a mound of stir fried sprouts with extra sriracha and soy sauce to taste.