Ingredients
The following ingredients have 4 Servings
- 1 1/2 lbs boneless skinless chicken breasts, (cut into 1" cubes (about 2 large/3 medium breasts))
- 1/4 cup Mazola Corn Oil, (divided)
- 3/4 lbs brussels sprouts, (halved)
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup balsamic vinegar
- 1/4 cup peanut butter ((I use creamy))
- 1/4 cup honey
- 1 tbsp sriracha
- 1/2 tbsp minced ginger
- 3 cloves garlic, (minced)
- 2 tsp cornstarch
Instruction
- Cut chicken into cubes. Add 1 1/2 tbsp of the Mazola Corn Oil to a large skillet set over medium-high heat. Cook chicken 6-7 minutes, flipping pieces as needed, until fully cooked (when the center of the largest piece reaches 165°F). Remove cooked chicken to a plate and set aside.
- Place the skillet back on the stove over medium-high heat and add another 1 1/2 tbsp Mazola Corn Oil. Add brussels sprouts in a single layer. Cook for 6-7 minutes, or until you start to notice the edges browning. During this time, continue with the next step to combine the sauce.
- Whisk together the following sauce ingredients: soy sauce, balsamic vinegar, peanut butter, honey, sriracha, remaining 1 tbsp Mazola Corn Oil, ginger, garlic, and cornstarch. Set aside for now.
- After 6-7 minutes of cook time, stir the brussels sprouts up and cook for another 2-3 minutes. Add back the cooked chicken and stir to combine. Pour the sauce into the skillet with everything and stir to coat. Reduce heat to medium and heat for another 2-3 minutes, or until the sauce has thickened to your liking and everything is heated. Serve with brown rice.
