Spicy Asian Chicken

• 1 cup long-grain white rice
• 1 large egg
• 1/2 cup cornstarch
• 1 lb boneless skinless chicken breast, thinly sliced
• 3 tablespoons canola oil, plus more if necessary
• 1/2 lb Brussels sprout, shredded
• 1 inch fresh ginger, peeled cut into matchsticks
• 2 garlic cloves, thinly sliced
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons light brown sugar, packed
• 3/4 cup water
• 1 red chili pepper, thinly sliced
• 1 teaspoon toasted sesame oil
• 2 scallions, thinly sliced
• 2 tablespoons peanuts, chopped (garnish)

1. Cook the rice according to the package directions.
2. In a large bowl, beat the egg. Place the cornstarch in another large bowl.
3. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. Transfer to a plate.
4. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
5. Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
6. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
7. Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
8. Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
9. Serve over the rice and sprinkle with the peanuts.

longgrain white rice, egg, cornstarch, chicken breast, canola oil, brussels, ginger, garlic, soy sauce, rice vinegar, light brown sugar, water, red chili pepper, sesame oil, scallions, peanuts

Taken from www.food.com/recipe/spicy-asian-chicken-519185 (may not work)