Chicken Stir-Fry with Brussels Sprouts & Black Bean Sauce

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.