Spicy Stir-Fried Chicken and Shredded Brussels Bowls

Ingredients

• 1 teaspoon grapeseed or canola oil
• 1/2 pound (227g) 93% fat-free ground chicken
• 3 tablespoons reduced-sodium soy sauce*
• 1/4 teaspoon crushed red pepper
• 1/2 small onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon fresh ginger, grated
• 3 cups (300g) shredded Brussels sprouts
• 1/2 cup (50g) shredded carrots
• 1/4 cup (45g) sliced red bell pepper
• 3/4 cup (55g) sliced shiitake mushrooms
• 1/2 tablespoon Shaoxing (Chinese rice wine), mirin or dry sherry
• 1 teaspoon toasted sesame oil
• 1 medium scallion, sliced, for garnish

* Read the label to be sure this product is gluten-free.

Directions

In a large nonstick skillet or wok, heat 1/2 teaspoon of the grapeseed oil over high heat. When the pan is hot and almost smoking, add the chicken, 1/2 tablespoon of the soy sauce and the crushed red pepper. Brown the chicken, using a wooden spoon to break it into small pieces as it cooks, 3–4 minutes. Add the onion, garlic and ginger and cook, stirring, until softened, 2–3 minutes. Transfer to a medium bowl.

To the pan, add the remaining 1/2 teaspoon grapeseed oil, the Brussels sprouts and carrots. Cook, stirring, until browned, about 5 minutes. Add the bell pepper and mushrooms. Pour in the remaining 2 1/2 tablespoons soy sauce, rice wine and sesame oil. Cook, stirring occasionally, until the vegetables are crisp-tender, about 2 minutes. Return the chicken to the skillet, stir and reheat for about 30 seconds. Remove the pan from the heat, garnish with the scallion, and divide between two bowls.

Skinny scoop: The trick to a stress-free stir-fry? Have all your ingredients prepped and ready before you start.

Serves: 2 | Serving Size: 1 3/4 cups

Nutrition (per serving): Calories: 318; Total Fat: 14.5g; Saturated Fat: 3.5g; Monounsaturated Fat: 6g; Cholesterol: 98mg; Sodium: 926mg; Carbohydrate: 23g; Dietary Fiber: 7.5g; Sugar: 7g; Protein: 27g