Brussels sprouts aren’t just for Christmas. Liven up your sprouts with this flavoursome stir fry, packed full of delicious vegetables and topped with crispy chicken. It’s a simple and speedy supper to whip up quickly on a weeknight. Why not try switching up the chicken for tender strips of British beef?
Cooks in: 20 minutes
1 chicken breast
1 tablespoon cornflour
100g shiitake mushrooms, trimmed
1 small parsnip, peeled
100g Brussels sprouts, trimmed
1 large carrot, peeled
2 nests of fine, quick-cook egg noodles (about 50g)
2 tablespoons sunflower oil
3 shallots, finely sliced
1 medium-hot red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
A good pinch of sugar
2 tablespoons soy sauce
2 tablespoons rice wine
½ teaspoon Chinese five-spice powder
A good squeeze of lime juice
Sea salt and freshly ground black pepper
Cut the chicken breast into thin strips. Coat in a bowl with seasoned cornflour. Set aside.
Next prepare the veg. Cut the carrot and parsnip into thin ribbons, finely slice the mushrooms and finely shred the Brussels sprouts.
Cook the noodles according to the packet instructions.
Meanwhile, heat the sunflower oil in a wok over a high heat. Add the chicken and fry until crispy and cooked through. Remove from the wok. Keeping the wok on the heat, add the shallots and chilli and stir-fry for a minute or two. Add the carrot and parsnip ribbons and cook for 2 minutes, then add the mushrooms and garlic and fry for another couple of minutes.
Finally, add the shredded Brussels sprouts and fry for another couple of minutes until wilted. Season well with salt, pepper and sugar and remove the vegetable mixture from the wok.
Drain the noodles. Reduce the heat under the wok and add the soy sauce, rice wine, five-spice powder and noodles. Cook these together, stirring for a couple of minutes until aromatic, then return the vegetables and chicken and toss the lot together over the heat.
Serve and enjoy!