Spicy Stir-Fried Chicken and Shredded Brussels Sprouts Bowls

Why You’ll Love This Recipe

This recipe is fast, filling, and packed with flavor and texture. Brussels sprouts bring a unique bite when shredded and stir-fried, and the spicy sauce brings everything together with minimal effort. It’s easy to customize, reheats well for meal prep, and fits a variety of diets depending on your base choice—rice, quinoa, or cauliflower rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, sliced thin
• Brussels sprouts, trimmed and shredded
• Garlic, minced
• Fresh ginger, grated
• Green onions, sliced
• Olive oil or sesame oil
• Soy sauce or tamari
• Rice vinegar
• Sriracha or chili garlic sauce
• Honey or maple syrup (optional, for balance)
• Salt and pepper
• Cooked rice, quinoa, or cauliflower rice (for serving)
• Toasted sesame seeds and lime wedges (optional for garnish)

Directions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken and cook for 4–6 minutes until browned and cooked through. Remove from pan and set aside.
3. In the same pan, add more oil if needed and sauté garlic, ginger, and white parts of green onions until fragrant.
4. Add shredded Brussels sprouts and stir-fry for 3–4 minutes, until bright green and slightly crisp.
5. Return chicken to the pan.
6. In a small bowl, whisk together soy sauce, rice vinegar, sriracha, and honey. Pour over the chicken and sprouts.
7. Stir-fry everything together for another 2–3 minutes until well coated and heated through.
8. Serve over rice, quinoa, or cauliflower rice. Garnish with green onion tops, sesame seeds, and lime wedges if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: about 30 minutes

Variations

• Extra Veggies: Add shredded carrots, bell peppers, or snap peas for more color and crunch.
• Vegan Version: Swap chicken for tofu or tempeh and use maple syrup instead of honey.
• Peanut Sauce Swap: Replace spicy sauce with a creamy peanut stir-fry sauce for a different flavor profile.
• Low-Carb: Serve over cauliflower rice or eat as-is for a grain-free option.
• Milder Option: Reduce or omit the sriracha for less heat.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium heat or microwave in 1-minute intervals until hot.
This dish is not ideal for freezing, as Brussels sprouts can become mushy upon thawing.

FAQs

Can I use pre-shredded Brussels sprouts?

Yes, store-bought shredded Brussels sprouts save time and work great in this recipe.

Can I use chicken breast instead of thighs?

Absolutely. Breast meat is leaner and works well, though it may cook a bit faster and be slightly less juicy.

What if I don’t have sriracha?

You can substitute with chili garlic sauce, hot sauce, or a pinch of red pepper flakes.

Is this dish very spicy?

It has a medium heat level, but you can easily adjust the sriracha to make it milder or hotter.

Can I prep this ahead of time?

Yes, you can pre-chop everything and mix the sauce ahead. Cook fresh for best texture.

What’s the best base for this dish?

It’s great over white rice, brown rice, quinoa, or cauliflower rice depending on your dietary preference.

How do I shred Brussels sprouts?

Use a food processor with a slicing blade, mandoline slicer, or finely slice by hand with a sharp knife.

Can I add a sauce after cooking?

Yes, a drizzle of soy sauce, sesame oil, or a spicy mayo on top adds extra flavor when serving.

What herbs go well with this?

Fresh cilantro, Thai basil, or mint all complement the bold, spicy flavors nicely.

Can I make it soy-free?

Use coconut aminos in place of soy sauce and ensure your sriracha or chili sauce is also soy-free.

Conclusion

Spicy Stir-Fried Chicken and Shredded Brussels Sprouts Bowls are a flavor-packed, fuss-free meal that brings together bold ingredients and nourishing vegetables. Perfect for weeknight dinners or meal prep, this dish is easy to adapt and sure to satisfy. With heat, crunch, and protein in every bite, it’s a go-to recipe you’ll want to make again and again.

Spicy Stir-Fried Chicken and Shredded Brussels Sprouts Bowls

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Spicy Stir-Fried Chicken and Shredded Brussels Sprouts Bowls are a quick, protein-packed meal featuring tender chicken, crisp Brussels sprouts, and a bold, spicy sauce. Perfect for busy weeknights, they’re easy to customize and serve over rice, quinoa, or cauliflower rice.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian-Inspired

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
• 1 lb Brussels sprouts, trimmed and shredded
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 green onions, sliced (white and green parts separated)
• 2 tbsp olive oil or sesame oil, divided
• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1–2 tbsp sriracha or chili garlic sauce (to taste)
• 1 tsp honey or maple syrup (optional)
• Salt and black pepper to taste
• Cooked rice, quinoa, or cauliflower rice (for serving)
• Optional garnishes: toasted sesame seeds, lime wedges, chopped green onion tops

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Instructions

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add sliced chicken, season with salt and pepper, and cook for 4–6 minutes until browned and cooked through. Remove from pan and set aside.
2. Add remaining oil to the pan. Sauté garlic, ginger, and white parts of green onions for 1–2 minutes until fragrant.
3. Add shredded Brussels sprouts and stir-fry for 3–4 minutes until tender-crisp and bright green.
4. Return the cooked chicken to the pan.
5. In a small bowl, whisk together soy sauce, rice vinegar, sriracha, and honey or maple syrup.
6. Pour the sauce into the pan and stir everything together for 2–3 more minutes until well coated and heated through.
7. Serve over your choice of rice, quinoa, or cauliflower rice. Garnish with green onion tops, sesame seeds, and lime wedges if desired.

Notes

• Use pre-shredded Brussels sprouts to save time.
• Substitute tofu or tempeh for chicken for a vegan version.
• Reduce sriracha for a milder version or add more for extra heat.
• Try adding shredded carrots, snap peas, or mushrooms for more variety.
• Serve with a drizzle of sesame oil or spicy mayo for extra flavor.

Nutrition

• Serving Size: 1 bowl (without base)
• Calories: 290
• Sugar: 5g
• Sodium: 690mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 4g
• Protein: 27g
• Cholesterol: 85mg