Chili Crunch Ground Chicken and Brussels Sprouts
Lean ground chicken breast and crispy shaved brussels sprouts with a homemade chili crunch sauce.
Servings: 4 Servings
Calories: 275kcal
Ingredients
- 1 Tablespoon 16g Olive Oil
- 12 oz Shaved Brussels Sprouts*
- Pinch of Kosher Salt and Black Pepper
- 1 pound Ground Chicken
For the Sauce
- 3 Tablespoons 30g Balsamic Vinegar
- 2 Tablespoons 42g Honey
- 1 Tablespoon 15g Chili Crunch
- 1 Tablespoon 15g Soy Sauce
- 2 cloves Garlic
- 4 Green Onions thinly sliced (use the white part in the sauce and reserve the green for garnishing)
Instructions
- Mix the sauce ingredients together and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, carefully add the shaved brussels sprouts and toss to coat in the oil. Season with a pinch of kosher salt and black pepper.
- Cook for 8-10 minutes, stirring every 2-3 minutes, until the sprouts are a vibrant green color and beginning to char in spots. Transfer to a bowl and set aside.
- Add the ground chicken to the skillet and use a spatula to break it apart and fully cook.
- Once the chicken is fully cooked and crumbled, add the sauce. Cook for 1-2 minutes until the garlic and onion are fragrant. Add the brussels sprouts back to the pan and toss everything together.
- Remove from the heat and serve over rice with the reserved sliced green onion, toasted sesame seeds, and extra chili crunch, if desired. (See post above for more garnish ideas.)
Notes
*If you can't find shaved brussels sprouts in your grocery store, you can thinly slice whole or halved brussels sprouts with a knife. You're not looking for shredded brussels sprouts, just thin slices with lots of surface area for browning.
Nutrition
Calories: 275kcal | Carbohydrates: 18g | Protein: 30g | Fat: 10g | Fiber: 3g