sesame glazed brussels sprouts with chicken

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Brussels sprouts braised retains some crunch but become a little creamy in places, mostly tender and not at all raw. Season with ginger and sesame seeds, add a bit of seared chicken and you've got a satisfying main dish. Serve with plain potatoes or soba noodles. From "The Food Matters Cookbook" by Mark Bittman
3 tbsp sesame seeds, toasted
2 tbsp vege oil
8 oz chicken breast or boneless skinless chicken thighs, cut into small chunks
2 tbsp ginger, minced
1 tbsp sesame oil
1 lb Brussels sprouts
1/2 cup stock, white wine or water; or more as needed
soy sauce, for serving
lemon wedges, for serving
sesame glazed carrots with chicken:
1 lb carrots, cut into coins
1. Heat oil and cook chicken until browned; add ginger and cook until fragrant. Remove from pan.
2. Add sesame oil, Brussels sprouts and 1/2 c. stock; season and bring to a boil. Cover and simmer for 5-10 mins or just until sprouts are just tender, checking 1-2 times and add more liquid if needed.
3. Uncover and return chicken and ginger to pan. Boil off all liquid so sprouts and chicken become glazed and eventually brown. Resist the urge to stir too much, just let sizzle until golden and crisp, then shake pan to loosen the sprouts and chicken. Stir in sesame seeds and season. Serve hot or at room temp, serving with soy sauce and lemon wedges.
* makes 4 servings

* Sesame Glazed Carrots w/ Chicken: use carrots in place of Brussels sprouts
Dish   Main DishCooking Method   Braised
Main Ingredient   Chicken

Linzi P

Member since Apr 2009

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