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Caramel Chicken Brussels Sprouts Stir-Fry
with rice / Asian marinated cucumbers

Active: 35 Total: 35

This is a creative twist on a classic stir-fry that was first featured in May 2014 and remains one of our favorites. A sweet-savory stir-fry sauce coats chicken and tender brussels sprouts for a fast, flavorful weeknight meal. 



Caramel Chicken and Brussels Sprouts Stir-Fry:
  • Chicken, boneless breasts or thighs - 1 lb , chopped
  • Garlic - 3 cloves , minced
  • Brussels sprouts - 1 lb , trimmed and halved through root
  • Mushrooms, shiitake - 1/2 lb , sliced
  • Fish sauce - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Water - 1/2 cup
  • Cornstarch - 1/2 Tbsp + 1 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
  • Lime or lemon - 1/2 , juice of
Asian Marinated Cucumbers:
  • Cucumbers - 1 lb , chopped (Look for Persian or English cucumbers which have fewer seeds)
  • Soy sauce, low-sodium - 1 tsp
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Rice, white or brown - 1 cup


  1. Chicken - Chop into bite-sized pieces, tenderize and season with some salt and pepper. (Can be done up to 1 day ahead)

  2. Garlic / Brussels sprouts / Shiitake mushrooms - Prep as directed. (Can be done up to 3 days ahead)

  3. Marinate cucumbers - Chop. Toss with soy sauce (the portion for the cucumbers), rice vinegar, and toasted sesame oil. Cover and refrigerate until it’s time to eat. (Can be done 1 day ahead)

  4. Rice - Double if making Thursday's meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  5. Make stir-fry sauce - Mix together minced garlic, fish sauce, soy sauce, brown sugar, water, and first part of cornstarch. 

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  1. Place brussels sprouts in a microwave-safe container. Cover with a wet paper towel and microwave for 2 ½ to 3 minutes.

  2. Toss chicken with second part of cornstarch.

  3. Heat a wok over medium-high heat and add cooking oil. Add chicken to heated oil and stir-fry until golden on the outside, ~5 minutes. Use tongs to remove chicken from wok leaving oil in the pan (chicken does not have to be cooked all the way through at this point).

  4. Toss mushrooms into the wok and stir-fry for 2 to 3 minutes. If the wok looks too dry, add a splash of water. 

  5. Add brussels sprouts to wok and stir-fry for another 2 to 3 minutes.

  6. Return chicken to wok, and push all ingredients to the sides forming a hole in the middle. Give stir-fry sauce a stir and pour it into the middle. Once it starts to bubble and darken, toss so that the sauce covers everything. Remove from heat and finish with lime or lemon juice. Season to taste with salt and pepper.

  7. If rice was made ahead, warm in the microwave.

  8. Serve stir-fry over rice. Enjoy with cucumbers on the side.



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