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Caramel Chicken Brussels Sprouts Stir-Fry
with cauliflower 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
  • Bragg's / Coconut aminos - 1 Tbsp
  • Honey - 1 Tbsp
  • Water - 1/2 cup
  • Arrowroot powder - 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)
  • Bragg's / coconut aminos - 1 tsp
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 1 tsp
Cauliflower Rice:
  • Cauliflower - 1 lb , chopped
  • Butter - 1 Tbsp


  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 aminos (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. Cauliflower rice - Double if making Thursday's meal. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter and season to taste with salt and pepper. (Can be done up to 4 days ahead)

  5. Make stir-fry sauce - Mix together minced garlic, fish sauce, aminos, honey, water, and first part of arrowroot powder.

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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 arrowroot powder.

  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 cauliflower rice was made ahead, warm in the microwave.

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



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