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Asian Chicken with Brussels Sprouts

Photo: Hector Manuel Sanchez
Prep time 10 mins
Other time 15 mins
Yield Makes 4 servings


  • 1/3 cup low-sodium soy sauce
  • 1/3 cup rice vinegar
  • 1/4 cup dark brown sugar
  • 2 tablespoons grated ginger
  • 2 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 carrots, cut into 1/8-inch rounds
  • 8 ounces Brussels sprouts, thinly sliced or shredded
  • 2 scallions (white and light green parts), sliced

Nutrition Information

  • calories 246
  • caloriesfromfat 11 %
  • fat 3 g
  • satfat 0 g
  • cholesterol 66 mg
  • sodium 843 mg
  • carbohydrate 21 g
  • fiber 4 g
  • sugars 4 g
  • protein 32 g

How to Make It

  1. Combine the soy sauce, vinegar, sugar, ginger, and chicken broth in a medium saucepan and bring to a boil. Add the chicken and carrots and simmer for 6 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more. Divide among individual bowls and top with the scallions.

    Upgrade: Add more flavor to this dish by drizzling it with aromatic toasted sesame oil just before serving.