Ingredients

The following ingredients have 4 Servings
  • 1 pound brussels sprouts (ends removed and sliced in half)
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • pinch of pepper
  • 1, 8 ounce jar coconut aminos
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon fish sauce
  • 1 teaspoon ginger powder
  • 3 tablespoons almond butter (may substitute peanut or sunbutter to preference)
  • 1.5-2 pounds pre-prepared grilled or shredded chicken (warmed)
  • Sliced green onions (for garnish)
  • Sesame seeds (for garnish)

Instruction

  • Toss brussels sprouts with 1/2 tablespoon olive oil, ¼ teaspoon sea salt, and pepper. Spread out on a rimmed baking sheet and bake 30 minutes.
  • While brussels sprouts are in the oven, add coconut aminos to a small saucepan over medium heat. Simmer for 10-15 minutes, until it thickens to coat the back of a spoon. Scrape the sauce into a separate bowl and add the rice wine vinegar, sesame oil, fish sauce, ginger powder, and almond butter. Whisk until smooth.
  • Mix the chicken with the hoisin sauce. To serve, spoon hoisin chicken on top of brussels sprouts and garnish with sliced green onions and sesame seeds.