Roasting Brussels Sprouts in the oven with truffle oil and seasoning has become a side dish I enjoy. Teriyaki Chicken, Mushroom, and Brussels Sprout Stir Fry is my spin-off of that trending unique side dish. I wanted to make that into a one-pot meal and had chicken on hand. The results were amazing! It is made as a stir-fry but changed up a bit. This one-pot meal is absolutely on our family meal rotation!
I’ve been having a love affair with Brussels Sprouts for the past few years. As a child, I would never touch them, in fact, the very thought of them made me sick. Not sure why they had such a bad reputation before the millennium and wish I had learned how awesome these baby cabbages....I mean Brussels Sprouts are much sooner in my life!
Unlike myself at a young age, my kids are not peeved by this vegetable in the least and totally enjoy them! They really like the fact that they are like miniature cabbages and think they are adorable, which I am not going to complain about. The horrible reputation this veggie had in the 1990s is gone!
However, the kids are not keen on the mushrooms, so they give their mushrooms to me. The mushrooms do a good job in this dish, adding a nice earthy tone, so DON’T OMIT THE MUSHROOMS!
Tips on how to make Teriyaki Chicken, Mushroom, and Brussels Sprout Stir Fry
- Wash the mushrooms well. There is always dirt in the crevices, hence their earthy quality they add to this dish!
- Trim the fat off the chicken breast before cutting them into tenders.
- Most grocery stores have precut chicken breast cut into tenders for convenience.
- Cut the Brussels Sprouts in half so the juices of the sauce infuse inside the vegetable while cooking.
- Serve over white rice, risotto, or egg noodles. Kick up the flavor and serve with Hasselback or Smashed Baby Potatoes.
Teriyaki Chicken, Mushroom, and Brussels Sprout Stir Fry
- 2 Tbsp Butter divided
- 1 Lb Chicken Breast cut into tenders
- 1 Clove Garlic minced
- ½ Pint Baby Portabello Mushrooms halved
- 12 Oz Brussel Spouts halved
- 1 Cup Chicken broth
- 3 Tbsp Worchestershire Sauce
- 3 Tbsp Sweet Teriyaki Sauce
To thicken the sauce at the end
- ¼ Cup Water
- 1 Tbsp Cornstarch
- 1 Tsp Cornstarch
- Heat a skillet over medium-high heat and melt 1 tablespoon butter.
- Add Brussels Sprouts and half of the minced garlic, cover with a lid.
- Stir occasionally. When bright green in color and browned slightly remove and set aside in a bowl.
- Add 1 tablespoon butter, melt and add the chicken to the pan, add the remaining garlic, and season with salt and pepper.
- Brown on one side, then flip and add the mushrooms and brown on the other side
- Once both sides are browned, add chicken broth, Worcestershire, and sweet teriyaki sauce.
- Lower heat, cover, and simmer for 10 minutes.
- Add brussels Sprouts and simmer for 10 more minutes, covered
- In a separate bowl, whisk cornstarch into water until smooth
- Add half of the cornstarch mixture to the pan and stir in, checking the desired sauce consistency
- Add a little more of the cornstarch mixture until a light gravy forms.