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Cruciferous vegetables add big crunch to saucy stir-fries, but bite-size Brussels offer a fresh twist, along with a crush of local walnuts.
What You Get
Brussels sprouts
Green onions
Cut chicken
Black bean sauce
Chopped and toasted walnuts
Cooked rice
What You’ll Need
Canola oil
Chile flakes (optional)
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Step 1
Trim the Brussels sprouts and cut them in half lengthwise. Slice a couple of green onions. Remove the chicken from the packaging and pat dry with paper towels.
Step 2
In a wok or large sauté pan over medium-high heat, warm 2 tablespoons canola oil. Add the chicken and stir-fry until nearly firm to the touch and golden, 5 to 8 minutes. Transfer the chicken to a plate and keep warm.
Step 3
Return the pan to the heat and add another 1 tablespoon canola oil. Add the Brussels sprouts and stir-fry until lightly browned and nearly tender, 3 minutes.
Step 4
Return the chicken to the pan and turn down the heat to low. Add the black bean sauce and some of the walnuts and stir to combine. Add a pinch of chile flakes, if you like a little heat.
Step 5
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Step 6
Heap the rice on plates and spoon the chicken stir-fry over. Sprinkle with the green onions and serve warm.