Stir-Fried Chicken with Brussels Sprouts

Total time: 30 minutes
     I cut the carrots in half-circles for this dish - round, like the sprouts. Stir-fries should be visually pleasing as well as palate pleasing.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1 onion
• 2 cloves garlic
• 1 rib celery 
• 10 - 12 Brussels sprouts
• 1 medium - large carrot
• 2 slices ginger, peeled
• 2oz (60gr) mushrooms
• 1/2 cup (4oz, 120ml) chicken stock
• 1/4 cup (2oz, 60ml) sherry
• 1 tbs peanut butter
• 1 tbs soy sauce
• 4 tsp olive oil
• 2 tsp cornstarch (maizena, corn flour)
• Basmati Rice:
• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock

 Instructions:

• Cut chicken into bite size pieces. 
• Slice off stem end of sprouts and remove any wilted or damaged leaves. 
• Cut each sprout in half through the stem end.
• Chop the onion. 
• Cut celery into 1/4 inch slices. 
• Cut the carrot in half lengthwise, then slice, 1/4 inch thick (.5cm). 
• Mince the garlic and the ginger. 
• Dissolve the cornstarch in the soy sauce and set aside. 
• Cook rice: Melt butter in small saucepan over medium heat. 
• Add rice and sauté, stirring for 1 - 2 minutes.  Add stock, cover.  Cook rice for length of time on package.  When done fluff with fork and serve.
• While rice cooks: In large skillet or wok heat half of the oil over medium-high heat. 
• Add celery, onion, carrot, Brussels sprouts and stir fry 3 minutes. 
• Add garlic, ginger and stir-fry 2 minutes more. 
• Transfer vegetables to a plate. 
• Add the rest of the oil to the skillet along with the chicken. 
• Stir fry 3 minutes. 
• Return the vegetables to the pan and add the chicken stock, sherry and peanut butter. 
• Bring to a boil.  Reduce heat, cover and simmer for 7 - 10 minutes longer, until the vegetables are just tender - but not over-done.
• Give the cornstarch/soy sauce a stir to recombine and add it to the pan, stirring constantly until thickened.  
• Serve over rice.