Apple Cider vinegar ·
Ginger Crush olive oil ·
Meat and Poultry ·
Pomegranate balsamic ·
Sesame oil ·
Ginger Sesame Chicken and Crispy Brussels Sprouts
Ginger Sesame Chicken and Crispy Brussels Sprouts
Submitted by Nanci Jenkins, Fustini's Ann Arbor
Meat and Poultry
Ingredients
- 1 1/2 pounds of boneless chicken breasts, cut into 2-inch cubes
- 1 egg, beaten
- 1/4 cup all-purpose or gluten-free all-purpose flour
- Kosher salt and black pepper
- 3/4 pound Brussels sprouts, halved
- 3 tablespoons Fustini's Ginger Crush olive oil
- 3 tablespoons Fustinis Sesame olive oil
- 2/3 cup soy sauce
- 1/3 cup orange juice
- 1/4 cup honey
- 2 tablespoons Fustini's Pomegranate balsamic
- 2 tablespoons Fustini's Apple Cider Vinegar
- 1 tablespoon molasses
- 1 tablespoon creamy peanut butter
- 2 cloves garlic, minced or grated
- 1-inch fresh ginger, grated
- 1 teaspoon crushed red pepper flakes, use more or less to taste
- 1 cup pineapple cubed
- rice, sesame seeds, pomegranate arils, and green onions, for serving
Directions
- Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper or grease with oil. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons of olive oil. Add the brussels sprouts to the other side of the pan and toss with 2 tablespoons of Sesame oil, salt, and pepper. Arrange cut side down. Bake for 12 minutes. Toss the sprouts, flip the chicken and return to the oven another 3-5 minutes, until the chicken is cooked through. Reduce the oven temp to 400 degrees F.
- Meanwhile, combine the soy sauce, pomegranate juice, honey, balsamic vinegar, apple cider vinegar, molasses, peanut butter, garlic, ginger, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.
- Pour half the sauce over the chicken, tossing to combine. Toss the sprouts with 1 tablespoon oil. Add the pineapple and return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn.
- Serve the chicken and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. Serve the brussels sprouts on the side.
Leave a comment