Teriyaki Chicken, Mushroom, and Brussels Sprout Stir Fry
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 side dish 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!
Servings 4 people
Calories 354kcal
Cost $15
Ingredients
- 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
Instructions
- 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.
Notes
Note: Using all the cornstarch mixture might not be necessary.
Nutrition
Calories: 354kcal