Alright, who doesn’t absolutely love Kung Pao Chicken from your favorite Chinese takeout restaurant? While it is absolutely delectable, of course it’s not the healthiest thing out there to eat. Here’s a healthified version featuring Brussels sprouts. This is a great way to get you to eat your greens while feeling like you’re enjoying a decadent takeout comfort meal.
What You Need
2 lbs Brussels sprouts
2 tablespoon olive oil
kosher salt, to taste
black pepper, to tase
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon corn starch
1/2 cup soy sauce
1/2 cup water
2 tablespoons apple cider vinegar
1 tablespoon hoisin sauce
1 tablespoon packed brown sugar
2 teaspoons garlic chili sauce
crushed red pepper flakes, to taste
sesame seeds, to garnish
green onions, sliced, to garnish
chopped peanuts, to garnish
What To Do
Preheat your oven to 425 degrees F. Toss Brussels sprouts with olive oil, salt, and pepper, and spread out evenly on a rimmed baking sheet.
Bake the Brussels sprouts until they are crispy and tender, which will take about 20 minutes give or take. Place the roasted Brussels sprouts in a large bowl. Preheat your broiler.
Heat the sesame oil in a skillet over medium heat. Once hot, toss in the garlic for about 1 minutes. Add in the cornstarch, soy sauce, water, apple cider vinegar, brown sugar, hoisin sauce, and garlic chili paste. Season to taste with salt, pepper, and crushed red pepper flakes.
Once the mixture has come to a boil, reduce the heat to a low flame and allow to simmer until it becomes thicker. This will take about 3 minutes.
Once the sauce is ready, generously pour over the Brussels sprouts, tossing in order to make sure the sprouts are evenly coated with sauce. Once combined, place the Brussels sprouts back on the baking sheet and broil until they are nice and glazed.
Garnish with sesame seeds, green onions, and peanuts and serve alongside rice.