Asian Chicken With Brussels Sprouts Recipes

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ASIAN CHICKEN WITH BRUSSELS SPROUTS



Asian Chicken With Brussels Sprouts image

Make and share this Asian Chicken With Brussels Sprouts recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup low sodium soy sauce
1/3 cup rice vinegar
1/4 cup dark brown sugar
2 tablespoons grated gingerroot
2 cups low sodium chicken broth
1 1/2 lbs 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, sliced (white and light green parts)

Steps:

  • 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.

ASIAN BEER CAN CHICKEN WITH WOK-FRIED BACON BRUSSELS SPROUTS AND HORSERADISH MASHED POTATOES



Asian Beer Can Chicken with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 53

Three 12-ounce cans beer, such as Sapporo, Kirin Ichiban or Asahi
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup Three's BBQ Dry Rub, recipe follows
Three 2 1/2- to 3-pound whole chickens
1 lemon, quartered
Peels from 2 oranges, cut into 1/2-inch-thick slices
2 cups Orange-Hoisin Glaze, recipe follows
Wok-Fried Bacon Brussels Sprouts, recipe follows, for serving
Horseradish Mashed Potatoes, recipe follows, for serving
1 cup chili powder
1/2 cup brown sugar
2 tablespoons celery salt
2 tablespoons ground cinnamon
2 tablespoons ground coriander
2 tablespoons Chinese five-spice powder
2 tablespoons dried oregano
1 tablespoon red chile flakes
1 tablespoon yellow curry powder
1 tablespoon garlic powder
1 tablespoon ground nutmeg
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
1 cup brown sugar
2 cups orange juice
10 ounces hoisin
2 cloves garlic, smashed
1 medium white onion, thinly sliced
1 orange, rind peeled (no white pith) and juiced
1 lemon, rind peeled (no white pith) and juiced
1 lime, rind peeled (no white pith) and juiced
1 stalk lemongrass, cut down the middle and bruised using the back of a knife
1 small jalapeno, sliced
1 thumb-size piece fresh ginger, sliced
2 cups canola oil
2 cups brussels sprouts, halved
1 tablespoon bacon fat
1 tablespoon cooked bacon, roughly chopped
1 teaspoon minced ginger
1 clove garlic, minced
1/2 small carrot, thinly sliced or small-diced
1 tablespoon reduced balsamic
1 tablespoon store-bought kimchee
1 tablespoon thinly sliced Thai basil
2 tablespoons freshly grated Parmesan
4 large russet potatoes, peeled and cut into quarters
1 cup heavy whipping cream
2 cloves garlic, smashed
1 sprig rosemary
1 sprig thyme
2 tablespoons creme fraiche or sour cream
2 tablespoons unsalted butter
1 teaspoon horseradish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F. Pour half the contents of each beer can into a shallow roasting pan, then set the cans upright in the pan.
  • In a medium bowl, toss the butter with the Three's BBQ Dry Rub and set aside. Rinse the chickens and pat dry. Generously rub chickens inside and out with the seasoned butter, being sure to stuff some butter under the skin as well. Put one lemon quarter in each cavity and then slide the chickens over the beer cans. Add the orange peels to the pan. Roast for 1 hour.
  • Pull the pan from the oven and generously ladle the Orange-Hoisin Glaze over the chickens. Return to the oven and cook until the glaze has caramelized and turned a dark golden amber, about 25 minutes. When done, the internal temperature of the thigh meat should register 160 degrees F. Let the chickens rest, lightly tented with foil, for about 15 minutes. Carefully cut out the back bone of each chicken and cut the breast down the center.
  • Serve a half-chicken per person, with Wok-Fried Bacon Brussels Sprouts and Horseradish Mashed Potatoes on the side. Strain the pan drippings and ladle over the chicken prior to serving.
  • In a bowl, mix together the chili powder, brown sugar, celery salt, cinnamon, coriander, five-spice powder, oregano, garlic, chile flakes, curry powder, nutmeg, 4 tablespoons kosher salt and 2 tablespoons black pepper. Store in a sealed container.
  • In a medium saucepot over medium-high heat, melt the butter and brown sugar together. Add the orange juice, hoisin, garlic, onions, orange rind and juice, lemon rind and juice, lime rind and juice, lemongrass, jalapeno and ginger. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
  • In a deep saucepot, heat the oil to 350 degrees F. Fry the brussels sprouts until the edges start to turn golden brown, about 2 minutes. Remove with a spider and drain on paper towels.
  • In a medium wok or saute pan over medium-high heat, add the bacon fat and bacon. Then add the ginger, garlic, carrots and fried brussels sprouts; stir-fry for about 3 minutes. Add the balsamic and kimchee and cook, tossing, until everything is evenly glazed. Turn off the heat and add the basil. Divide into 4 portions and garnish with Parmesan.
  • Fill a large pot with 1 gallon of water. Add the potatoes and bring to a boil. Reduce to a rolling simmer (medium-low heat) and cook until the potatoes are fork tender, about 30 minutes.
  • Meanwhile, combine the whipping cream, garlic, rosemary and thyme and in a small saucepan. Bring to a simmer and cook until the cream is infused, about 10 minutes. Strain and keep warm.
  • Drain the potatoes when they are done and return them to the pot over low heat. Using a potato masher, mash in the infused cream, creme fraiche, butter, horseradish, 1 tablespoon salt and 1 teaspoon pepper until just combined.

SKILLET HOT HONEY CHICKEN WITH BRUSSELS SPROUTS



Skillet Hot Honey Chicken with Brussels Sprouts image

This dish is perfect for a weeknight dinner when you are craving spicy fried chicken but are short on time to whip something up. To keep this recipe quick, we pan-seared marinated chicken strips and topped them with crispy chive-studded panko to mimic a crunchy fried coating. The caramelized shaved Brussels sprouts are a savory match. It all comes together in one skillet and in less than 30 minutes.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons hot sauce, such as Cholula
2 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
1/2 cup panko breadcrumbs
1/4 cup chopped fresh chives
12 ounces shaved Brussels sprouts
2 tablespoons apple cider vinegar

Steps:

  • Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
  • Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
  • Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
  • Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
  • Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
  • Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.

SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS



Sheet-Pan Lemony Chicken With Brussels Sprouts image

This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter or ghee, at room temperature
2 lemons, both zested (about 2 tablespoons), 1 cut into very thin rounds and 1 halved, seeds removed
1/2 cup flat-leaf parsley leaves and tender stems, finely chopped
Kosher salt and black pepper
3 tablespoons plus 1 teaspoon olive oil
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
1 1/2 pounds brussels sprouts, trimmed and halved, tough outer leaves removed
1 small red onion, peeled, quartered and cut into 1-inch wedges
1/2 teaspoon red-pepper flakes
1/4 cup grated Parmesan

Steps:

  • Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
  • Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
  • Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
  • Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.

ASIAN-STYLE BRUSSELS SPROUTS



Asian-Style Brussels Sprouts image

These Brussels sprouts are roasted and flavored with a tangy Asian glaze. You have complete control over how you like them cooked - still crunchy or soft and tender, it's all in the bake. The flavor is a crowd-pleaser around our home. I've never seen these healthy vegetables disappear from my table more quickly than with this recipe! If you like your sprouts extra saucy, you may want to double the amount of glaze you make.

Provided by AmyLee

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 35m

Yield 4

Number Of Ingredients 5

1 pound Brussels sprouts
2 tablespoons olive oil
2 tablespoons Thai sweet chile sauce
2 cloves garlic, minced
2 teaspoons soy sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with aluminum foil.
  • Cut the tough stem off each sprout and cut each into quarters. Toss sprouts with olive oil in a large bowl. Pour onto the prepared baking sheet in a single layer.
  • Bake in the preheated oven for 10 minutes. Toss sprouts and continue baking until desired doneness is reached, about 10 minutes more.
  • Remove sprouts from oven and switch oven to high broil. Move the rack to the top 1/3 of the oven.
  • Whisk chile sauce, garlic, and soy sauce together in a large bowl. Pour baked sprouts into the bowl and toss until evenly coated in glaze. Pour sprouts back onto the baking sheet.
  • Broil sprouts in the hot oven until glaze is caramelized and sprouts are cooked to preference, about 5 minutes, watching carefully to prevent burning. Serve immediately and enjoy while hot.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 14.1 g, Fat 7.1 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 263.1 mg, Sugar 5.1 g

CHICKEN TAGINE WITH SPICED BRUSSELS SPROUTS & FETA



Chicken tagine with spiced Brussels sprouts & feta image

Joe Wicks' tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs, chickpeas and cheese for a hearty festive stew

Provided by Joe Wicks

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 16

1 ½ tbsp coconut oil
1 large red onion , sliced
1 red pepper , finely sliced
3 garlic cloves , finely chopped
10 chicken thighs fillets (boneless and skinless)
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp smoked paprika
1 tbsp tomato purée
250ml chicken stock
6 dried apricots , cut in half
175g canned chickpeas , drained and rinsed
½ tsp cumin seeds
275g Brussels sprouts , shredded
50g feta
½ small bunch coriander , roughly chopped

Steps:

  • Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat. When melted and hot, add the onion, pepper and garlic. Cook, stirring regularly, for 3 -4 mins or until just starting to soften. Increase the heat to maximum and add the chicken thighs. Fry everything together for about 3 mins, stirring occasionally.
  • Sprinkle in the spices, squeeze in the tomato purée and fry, stirring almost constantly, for 1 min. Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover with a lid. After 30 mins, add the dried apricots and chickpeas, and continue to simmer for a further 10 mins.
  • While the tagine is bubbling away, heat the remaining 1/ 2 tbsp of coconut oil in a frying pan over a high heat. When melted, add the cumin seeds, toast for 10 secs, then add the shredded sprouts. Fry the sprouts over the high heat, stirring almost constantly, for 5 mins, by which time they should have softened and browned in places.
  • Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.

Nutrition Facts : Calories 441 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.7 milligram of sodium

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