By Ali Slagle
Published March 1, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- 4(280)
- Notes
- Read community notes
If teriyaki chicken and balsamic brussels sprouts met up in the skillet, you’d get this quick weeknight stir-fry. Cubes of boneless chicken breasts and seared brussels sprouts are glazed in a sweet, savory, sticky mixture of balsamic vinegar, soy sauce and maple syrup. The recipe is adaptable, too: Instead of brussels sprouts, any other vegetable you like in your stir-fries can be seared until crisp-tender, like broccoli florets, green beans or snow peas. For spice, add crushed red pepper or chopped garlic or ginger to the sauce. You can also make this vegan by using pressed, cubed tofu instead of chicken. Serve over steamed rice or sweet potatoes.
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Ingredients
Yield:4 servings
- ¼cup soy sauce
- ¼cup balsamic vinegar
- ¼cup maple syrup
- 1tablespoon cornstarch
- 1pound boneless, skinless chicken breasts, cut into roughly ¾-inch pieces
- 3tablespoons grapeseed or vegetable oil
- 1pound brussels sprouts, halved
- Salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
359 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 31 grams protein; 961 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
In a medium bowl, use a fork to stir together the soy sauce, balsamic vinegar, maple syrup, cornstarch and 2 tablespoons water until the cornstarch is dissolved. Add the chicken and stir to coat.
Step
2
In a large nonstick skillet or wok, heat the oil over medium-high until shimmering. Add the brussels sprouts in a single layer, cut sides down, season with salt and cook until browned underneath, 2 to 4 minutes. Stir and continue cooking until bright green and crisp-tender, 2 to 4 minutes.
Step
3
Stir the chicken and sauce once more, then add the mixture to the skillet and stir until the chicken is cooked through and glazed with sauce, 4 to 6 minutes. At first it will seem there might not be enough sauce, but the vegetables and chicken will release some liquid. If the sauce starts to burn on the bottom of the skillet, add a tablespoon of water.
Ratings
4
out of 5
280
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Cooking Notes
Beth Parent
Delicious, very easy and quick recipe. I used approximately one pound of leftover roast chicken and marinated with the sauce ingredients for about thirty minutes before cooking. Will definitely make again as it pairs beautifully with Brussels sprouts.
Chickenfog
Added sesame seeds. I was shocked how good this was considering its simplicity. Made w/ leftovers (chicken/br sprouts) for an easy, delicious meal. Keeper.
Bill
no need to use sugar, maple syrup, etc
Stephanie
I don't understand how you can get the sprouts fully cooked so fast when they're cut in half, unless they're quite small. The ones I buy are much larger. I slice them in 3ds and put the cover on to steam them for a couple minutes so they're soft & sweet all the way through.
QUAASAM
It was great. Easy, quick and delicious. Served with roasted sweet potato slices (425F - 20 Min.). They absorbed the delicious sauce. Will do it again.
Sharon B
We enjoyed this dish quite a lot. I was concerned about the straight sweet n sour flavor profile so I added a half a tablespoon of sambal oolek. Also garnished with scallions for a bit of allium. Super easy and fast to make, so I’ll make it again (with my modifications).
Dan W
Sweet potatoes were an amazing variation!
janisani
plenty of sauce, delicious and easy. used honey instead of maple syrup. mixed in udon.
Janie
Quick and easy to cook. Felt like the sauce lacked depth. Bit too much “tang” from the balsamic. Needed some additional flavor from spices.
Katie Rose
This was truly the most delicious meal I’ve ever made from a recipe online. I switched out the soy sauce for coconut aminos and it was perfection! 5 stars all the way!
Aric
Was quite tasty, but a little too much soy sauce. Next time I make this I will cut amount by half! Added hearts of palm rice at end to add the lo-cal aspect.
bwc
Super simple, super delicious, was a little too sweet for my taste so I cut back on the maple by half the second time I made it. It definitely needs a little heat if your tastes run that way, so Sriracha, gochujang, chili crisp or some other complex spicy thing will go a long way.
TM
Pretty good but next time I'll add garlic
Cheri
Very tasty. Cooked the brussels sprouts 2 minutes in microwave first, they came out perfect in the dish, with still some crunch but cooked through.
Greg
This was delicious but a bit too sticky and sweet. I will make this again but I’ll just put in a tablespoon of maple syrup instead of a 1/4 cup.
MC
Very one note - even added garlic/chili flakes. Not my favorite recipe from this site. Maybe if you brown the chicken out of the sauce and then add at the end?
GrammieK
Made as written, with a clove of minced garlic. We liked it, it wasn’t as “sticky “ as I thought it would be. Maybe a smidge less balsamic next time, for our taste preferences.
kerry
I found this incredibly bland; ended up dumping a bunch of chili crisp on it but unlike 99% of NYT recipes, I wouldn't recommend this one
Vic L
Eww. Ok, maybe that’s extreme but for us the sweet didn’t taste good with the roasted sprouts. Maybe this dish is more appealing if you’re not a roasted Brussels sprouts fan. My wife had a bowl of plain rice instead of going back for seconds. I think we’ll stick with savory stir fry recipes in the future.
tom
There are way better things to cook than this mess
derrick
Very good! I added 2T minced garlic, 2tsp chili pequin for heat and substituted brown sugar. Overall very good, sauce had good consistency and I will be making again.
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