Photo: Hector Manuel Sanchez
Prep Time
10 Mins
Other Time
15 Mins
Yield
Makes 4 servings

How to Make It

Combine the soy sauce, vinegar, sugar, ginger, and chicken broth in a medium saucepan and bring to a boil. Add the chicken and carrots and simmer for 6 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more. Divide among individual bowls and top with the scallions.

Upgrade: Add more flavor to this dish by drizzling it with aromatic toasted sesame oil just before serving.

Ratings & Reviews

Zinafayyad's Review

HeatherRizz
March 21, 2013
N/A

HeatherRizz's Review

jjameson
October 03, 2011
This was delicious. I doubled the veggies and served over rice. YUMMMMM

jjameson's Review

Zinafayyad
June 22, 2011
This is one of our family's favorite recipes. My husband who is not a cooked carrot fan asked me to double the carrots and sprouts in this next time we make it. I LOVE the way the veggies taste in this dish. Sometimes I serve this over rice noodles to soak up the sauce, other times with a side of plain white rice. This was the first Real Simple recipe I ever tried. I made it the week I got the magazine and have been turning to Real Simple for tasty, easy week night meals ever since.