Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Yield 4 servings

Ingredients

  • 1 Boneless Skinless Chicken Breast
  • Pinch Fresh Ground Pepper
  • 1 tbsp Canola Oil
  • 1 tbsp Fresh Ginger minced
  • 3 cloves Garlic minced
  • 1/4 cup Soy Sauce
  • 3 tbsp Rice Vinegar
  • 1/2 tsp Sriracha or Asian Hot Sauce
  • 8 oz Brussels Sprouts thinly sliced or shredded
  • 2 Green Onions thinly sliced
  • 1 Carrot shredded
  • 1 cup Crispy Chow Mein Noodles

Instructions

  • Thinly slice chicken breasts crosswise and sprinkle with pepper.
  • In a skillet, heat oil over medium high heat and cook chicken with ginger and garlic for about 5 minutes or until no longer pink inside. Add soy sauce, rice vinegar and hot sauce; remove from heat.
  • In a large bowl, combine brussel sprouts, onions and carrot. Pour chicken mixture over top and toss well to coat. Stir in chow mein noodles and let stand for 5 minutes to wilt.
Nutrition Facts
Chicken and Brussel Sprout Salad
Serving Size
 
186 g
Amount per Serving
Calories
210
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
35
mg
12
%
Sodium
 
630
mg
27
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
17
g
34
%
Vitamin A
 
3000
IU
60
%
Vitamin C
 
49.5
mg
60
%
Calcium
 
40
mg
4
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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