Caramel Chicken Brussels Sprouts Stir-Fry with Rice
A savory-sweet stir-fry combining tender chicken pieces with crispy brussels sprouts and shiitake mushrooms in a rich caramel sauce made from brown sugar, fish sauce, and soy sauce. The dish balances umami depth with subtle sweetness, while fresh cucumber salad provides a cooling contrast. Perfect for weeknight dinners when you want restaurant-quality Asian flavors at home. The quick microwave pre-cooking of brussels sprouts ensures they stay crisp-tender in the final dish.
Ingredients
- 1 lb Chicken, boneless breasts or thighs, chopped
- 3 cloves Garlic, minced
- 1 lb Brussels sprouts, trimmed and halved through root
- ½ lb Mushrooms, shiitake, sliced
- 2 Tbsp Fish sauce
- 1 Tbsp Soy sauce, low-sodium
- 1 Tbsp Brown sugar
- ½ cup Water
- ½ Tbsp Cornstarch
- 1 Tbsp Cornstarch
- 1 ½ Tbsp Oil, cooking
- ½ Lime or lemon, juice of
- 1 lb Cucumbers, chopped
- 1 tsp Soy sauce, low-sodium
- 2 Tbsp Vinegar, rice
- 1 tsp Oil, toasted sesame
- 1 cup Rice, white or brown
Instructions
- 1
Place brussels sprouts in microwave-safe container, cover with wet paper towel and microwave for 2 1/2 to 3 minutes
- 2
Toss chicken with cornstarch
- 3
Heat wok over medium-high heat and add cooking oil
- 4
Add chicken to heated oil and stir-fry until golden on outside, about 5 minutes
- 5
Remove chicken from wok with tongs, leaving oil in pan
- 6
Add mushrooms to wok and stir-fry for 2 to 3 minutes
- 7
Add brussels sprouts to wok and stir-fry for another 2 to 3 minutes
- 8
Return chicken to wok and push all ingredients to sides forming hole in middle
- 9
Stir sauce and pour into middle of wok
- 10
Once sauce starts to bubble and darken, toss to coat everything
- 11
Remove from heat and finish with lime or lemon juice
- 12
Season to taste with salt and pepper
- 13
Warm rice in microwave if made ahead
- 14
Serve stir-fry over rice with cucumber salad on side
Tips
Microwave brussels sprouts first to ensure they cook evenly and stay crisp-tender in the final stir-fry.
Push ingredients to sides of wok before adding sauce to create a well where sauce can bubble and caramelize properly.
Persian or English cucumbers work best for the side salad as they have fewer seeds and better texture.
Good to Know
Refrigerate leftovers up to 3 days. Store rice and stir-fry separately.
Cook rice up to 2 days ahead. Prep vegetables and sauce same day for best texture.
Serve immediately while hot over warm rice with cool cucumber salad on the side.
Common Mistakes
Don't skip microwaving brussels sprouts to avoid undercooked vegetables
Remove chicken before fully cooked to prevent overcooking when returned to wok
Create well in center of wok before adding sauce to prevent burning
Substitutions
FAQ
Can I make this without fish sauce?
Yes, substitute with extra soy sauce or vegetarian mushroom sauce, though the umami depth will be reduced.
What if my brussels sprouts are still too firm?
Microwave them for an additional 30-60 seconds or add a splash of water during stir-frying.
How long will the cucumber salad keep?
Best eaten fresh but will keep refrigerated for 1-2 days, though cucumbers may release water.