This post may contain affiliate links. Read our disclosure here.
I love making stir fry for dinner because it’s healthy and super versatile! This recipe for quick chicken and Brussels stir fry is flavorful, fast, and is packed with veggies.
Note: I used meat from a rotisserie chicken, but if you don’t have that, you can roast some chicken breasts in the oven.
- 3 tbsp unsalted butter
- 1/2 cup sliced onion
- 1 carrot peeled and diced
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 2 cups shaved Brussels sprouts
- 1 cup cooked and chopped chicken I used meat from a rotisserie chicken
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tsp minced garlic
- 2 tbsp brown sugar
- 1 1/2 tbsp cornstarch
In a large skillet over medium to medium-high heat, add the butter.
Add the onion and carrot and allow to cook until the onions are soft, about 6 minutes. Add in the peas, corn, and Brussels sprouts and cook until the Brussels sprouts are wilted, about 3 minutes.
Add the chicken.
While the veggies are cooking, make the sauce. Mix together the soy sauce, water, garlic, brown sugar, and cornstarch in a bowl until well combined.
Pour the sauce over the chicken and veggie mixture and allow to cook until thickened, about 5 minutes.
Serve over rice or noodles.
See more frugal recipes!
