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“Quick and tasty! Easy to prepare! Enjoy!”

Ingredients Nutrition


  1. Cook the rice according to the package directions.
  2. In a large bowl, beat the egg. Place the cornstarch in another large bowl.
  3. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. Transfer to a plate.
  4. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
  5. Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
  6. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
  7. Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
  8. Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
  9. Serve over the rice and sprinkle with the peanuts.

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