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Brussels Sprout and Chicken Stir-Fry

"Poultry is for the cook what canvas is for the painter."
- Jean-Anthelme Brillat-Savarin

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Friday, November 10, 2006

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Brussels Sprout and Chicken Stir-Fry
Gourmet Archives

1 large egg white
1 tablespoon plus 1 teaspoon cornstarch
1 whole boneless, skinless chicken breast, cut into ¾-inch pieces
2 pints Brussels sprouts, trimmed and halved
1/4 cup peanut oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon plus 1 teaspoon minced fresh gingerroot
1 red bell pepper, cut into 3/4-inch pieces
6 scallions, cut diagonally into 3/4-inch pieces (1 1/4 cups)
3 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons rice vinegar
1/3 cup chicken stock
1 teaspoon Oriental sesame oil

In a bowl whisk together egg white and 1 tablespoon cornstarch, and chicken and let mixture stand for 10 minutes.
In a large saucepan of boiling salted water cook Brussels sprouts 2 1/2 minutes or until they are just crisp-tender, drain them in a colander and refresh them under cold water.
Heat a wok over moderately high heat and in it heat the peanut oil until hot but not smoking. Add chicken, drained, stir-fry it 45 seconds to 1 minute or until it is opaque and just firm, and transfer it with a slotted spoon to a bowl.
Heat the oil remaining in wok until very hot but not smoking and in it stir-fry shallot, garlic and gingerroot 30 seconds. Add bell pepper and stir-fry mixture 2 minutes. Add scallions and Brussels sprouts and stir-fry mixture 1 minute.
In a small bowl whisk together soy sauce, sugar, vinegar, broth, sesame oil, the remaining 1 teaspoon cornstarch, add 1 teaspoon cold water, make a well in center of the vegetables and whisk soy sauce mixture into the well. Bring liquid to a boil, stir together vegetable mixture to combine it well and simmer it for 1 minute. Stir in the chicken, season with salt and pepper and cook it for 30 seconds or until chicken is heated through. 4 servings.
 

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