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40 minutes Easy

Thai Chili Chicken & Brussels Sprout Stir-Fry

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Thai Chili Chicken and Brussels Sprouts Stir-Fry is an enticing fusion dish that combines the fiery flavors of Thai cuisine with the hearty, earthy notes of Brussels sprouts. The result is a dish that’s both flavorful and packed with a wide array of nutrients.

Typically, boneless chicken thighs are used for stir-fries because of their tenderness and flavor. They absorb the marinade well and stay juicy when cooked quickly over high heat.

Thai chilis are small but mighty, and they pack a punch. They bring heat to the dish, which can be adjusted according to personal preference. For those less inclined toward spicy foods, reducing the number of chilis or removing their seeds can dial down the heat.

Brussels sprouts have a slightly bitter taste, which works well to balance out the spiciness and sweetness of the dish. When stir-fried, they take on a wonderful caramelized outer layer while retaining a tender interior.

Depending on your preference, you can use rice noodles, udon, or even egg noodles. They provide a satisfying chewy texture that absorbs the sauce beautifully.

A combination of fish sauce, soy sauce, and brown sugar is typical. The fish sauce brings umami and saltiness, the soy adds depth, and the brown sugar offers a counterbalancing sweetness. The spiciness of the chilis, combined with the sweetness of the brown sugar, is balanced by the savory notes from the fish and soy sauces.

An array of textures can be experienced in this dish. The chicken is tender, the Brussels sprouts offer a slightly crisp edge, and the noodles give that fulfilling, slightly springy bite. When stir-fried, the sauce thickens and clings to every element, ensuring every bite is flavorful.

Thai Chili Chicken and Brussels Sprouts Stir-Fried with Noodles is a harmonious blend of textures and flavors that captures the essence of Thai cuisine while incorporating the earthy goodness of Brussels sprouts. It’s a refreshing twist on traditional noodle dishes, ensuring a culinary adventure with each bite.

Thai Chili Chicken & Brussels Sprout Stir-Fry

5.0 from 1 vote
Course: MainsCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Thai Chili Chicken and Brussels Sprouts Stir-Fry is an enticing fusion dish that combines the fiery flavors of Thai cuisine with the hearty, earthy notes of Brussels sprouts.

Ingredients

  • 1 pound chicken thighs, shaved or thinly sliced

  • 16 ounces noodles (rice or udon)

  • 2 cups Brussels sprouts, thinly sliced

  • 4-5 red Thai chilis, seeded and thinly sliced

  • 3 tablespoons fish sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons brown sugar

  • 3 cloves garlic, minced

  • 4 green onions, chopped

  • 2 tablespoons vegetable oil

  • 1 tablespoon lime juice, freshly squeezed

Equipment

Directions

  • Preparation: Mix the fish sauce, soy sauce, and brown sugar in a bowl until the sugar dissolves. Set the sauce aside. Cook the noodles according to the package instructions. Once done, drain and set aside.
  • Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the thinly sliced chicken thighs. Cook until they begin to brown, about 5-6 minutes.
  • Brussels Sprouts: Add the halved Brussels sprouts to the pan. Stir-fry for another 4-6 minutes, or until they start to turn golden brown and tender. You want them to remain slightly crisp.
  • Garlic and Chilis: Add the minced garlic and sliced red Thai chilis to the pan. Stir-fry for about a minute, ensuring the garlic doesn’t burn.
  • Noodles and Sauce: Add the cooked noodles to the pan, followed by the prepared fish sauce mixture. Toss thoroughly to ensure the chicken, Brussels sprouts, and noodles are evenly coated in the sauce. Let everything cook together for 2-3 minutes, so the sauce can slightly caramelize and coat the ingredients.
  • Finishing Touches: Stir in fresh lime juice and chopped green onion for an added kick, balancing the saltiness of the fish and soy sauces.
  • Serve: Plate the stir fry hot, and garnish with additional chopped green onion.

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