Thai Chicken and Brussels Sprouts Skillet
Servings: 4
Ingredients
Asian Citrus Dressing
- 2 tablespoons coconut oil or extra-virgin olive oil
- 2 tablespoons minced fresh ginger
- 4 cloves garlic minced
- ⅔ cup fresh orange juice
- ⅓ cup coconut aminos or regular soy sauce
- ¼ cup cider vinegar
- 2 teaspoons sesame oil not toasted
Thai Chicken Skillet
- 4 tablespoons extra-virgin olive oil or coconut oil
- 1 pound boneless skinless chicken thighs thinly sliced (see Tip below)
- ½ teaspoon salt
- 2 tablespoons chopped shallots
- 2 bags 9 to 10 ounces each; 10 cups total shaved Brussels sprouts
- 1 cup packaged shredded carrots or 2 medium carrots, shredded
- ½ cup Asian Citrus Dressing
- Sriracha
Instructions
Asian Citrus Dresing
- In a medium skillet, heat the oil over medium heat. Once the oil starts to shimmer, add the ginger and garlic, then stir to cook for 1 minute.
- Pour in the orange juice, coconut aminos (or soy sauce), and cider vinegar. Bring the sauce to a boil, then reduce the heat, simmering the sauce for 5 minutes.
- Remove the pan from the heat and add the untoasted sesame oil.
- Use the citrus dressing immediately or store it in an airtight container in the refrigerator for up to 1 week.
Thai Chicken and Brussels Sprout Skillet
- In a large (12 to 14+ inch) skillet, heat 2 tablespoons of the oil over medium heat. Add the thinly sliced chicken and cook for 3 minutes, stirring occasionally. Next, sprinkle the chicken with the salt, add the remaining 2 tablespoons olive oil and chopped shallots, followed by the shredded Brussels sprouts and carrots.
- Cook the chicken-veggie skillet, stirring occasionally, until the sprouts are tender and begin to lightly brown, about 5 to 8 minutes. Add the dressing and continue cooking until the dressing is heated through, about 1 minute.
- Serve immediately with the sriracha on the side.
Notes
To make this recipe even faster, use 3 cups chopped leftover cooked chicken. Don't want to buy pre-shredded Brussels sprouts? Trim the stems off about1-¼ pound Brussels sprouts, then use a food processor to shred them (factor in another 15 minutes or so for prep time).