Stir Fried Chicken, Brussels Sprouts and Coconut

This dish is a great way to use leftovers. It was one day in early January, and just like everybody else, I still had some sprouts hidden somewhere deep inside the fridge. I also had some chicken that I scraped out from the carcass of the roast chicken we had eaten the night before. I always think a sprout is like a mini cabbage, but with a stronger flavour. I like stir fried cabbage with chicken, so why not try using Brussels sprouts instead?

Eating a whole sprout normally requires another powerful flavour to take the edge off, such as bacon or cheese sauce. But it is easier to combine with a mild ingredient such as chicken or fish, if you shred it into small slices. In this recipe, I am also using lemongrass, coconut and lime to give it a Thai twist.

Stir Fried Chicken, Brussels Sprouts and Coconut

Serves 2

Around 10 Brussels sprouts, shredded

2 Chicken thighs or equivalent amount of leftover chicken, cut into small chunks

2 tbsp Dessicated coconut

1 stick of lemongrass, cut in half

1 Red chili, cut into small pieces

1 Clove of garlic, cut into small pieces

3 tbsp Vegetable oil (+ 2 tbsp Vegetable oil to cook raw chicken)

1 tbsp Soy sauce

1 tsp Sesame oil

Half of a lime, juice only

Handful of coriander, chopped

Salt and ground black pepper

Skip this step if you are using leftover chicken. Heat 2 tbsp of vegetable oil in a wok with high heat, cook the chicken until slightly brown. Season with salt and pepper. No need to cook through at this stage as they will be cooked with the sprouts again. Set aside when done.

In the same wok, heat 3 tbsp of vegetable oil over a medium heat. Add the lemongrass, chili and garlic, and then the sprouts as soon as you can smell the fragrance from the herbs, it takes around 30 seconds (do not burn the garlic). Stir fry the sprouts until slightly softened, season with salt and pepper, and add a splash of water to help the cooking. The sprouts should remain moist, but without liquid at the bottom of the wok. 

Turn up the heat, return the chicken to the wok, followed by the soy sauce and sesame oil. Stir fry for 2 to 3 minutes until the chicken is cooked. Add the coconut and then cook for further 2 minute in medium heat, taste and season with salt and pepper if necessary.

Remove from heat. Add the lime juice and coriander. Take out the lemongrass before dishing up. 

Serve with boiled rice.