Spicy Asian Chicken with Brussels Sprouts

     Today was a normal day, or as close to normal as I think it can get and I loved it.  Arnauld was able to get home from work by 7pm.  This was a first since maybe December.  I was so excited to make dinner as he watered the grass outside.  I suppose I took for granted making dinner before and the new found novelty will surely wear off- but for today it was enough to make me really happy.


Spicy Asian Chicken with Brussels Sprouts
Adapted from Real Simple

Ingredients
1 egg
1 lb boneless, skinless chicken breast, thinly sliced
2 tbsp canola oil
1/2 lb Brussels Sprouts, thinly sliced
1 inch fresh ginger, peeled and cut into matchstick size pieces
2 garlic cloves, thinly sliced
3 tbsp soy sauce
3 tbsp rice vinegar
1 green chili pepper, thinly sliced
1 tsp sesame oil
2 scallions, thinly sliced
2 tbsp roasted peanuts, chopped

Method
1. In a medium bowl, beat the egg.  Dip the chicken into the egg.
2. Heat 1 tablespoon of the canola oil, over medium heat in a medium skillet.  Add the chicken and cook 3-5 minutes or until cooked thoroughly.  Remove the chicken and set aside.
3. Add the remaining canola oil along with the Brussels Sprouts, ginger, and garlic.  Cook for about 3 minutes.  Then add the soy sauce and rice vinegar.  Cook for 2-3 more minutes.
4. Add the chicken and pepper.  Cook for one minute before stirring in the sesame oil and pepper.
5. Serve topped with peanuts.

The Taste Test
 The original recipe called for brown sugar and to serve this dish over white rice.  I was trying to keep it light, so bypassed the sugar and rice.  The dish was very tasty.  The only change I would make would be to cut the ginger smaller.  I think the pieces were too big and the ginger flavor was a little overwhelming-although Arnauld liked the taste.