8 ounces Brussels sprouts, thinly sliced or shredded
2 scallions (white and light green parts), sliced
How to Make It
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.
This is one of our family's favorite recipes. My husband who is not a cooked carrot fan asked me to double the carrots and sprouts in this next time we make it. I LOVE the way the veggies taste in this dish. Sometimes I serve this over rice noodles to soak up the sauce, other times with a side of plain white rice.
This was the first Real Simple recipe I ever tried. I made it the week I got the magazine and have been turning to Real Simple for tasty, easy week night meals ever since.
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