Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chinese Roasted Chicken Thighs with Brussels Sprouts

StarStarStarHalf starEmpty star

Your rating

Chinese Roasted Chicken Thighs with Brussels Sprouts

This easy and tasty dish will for sure satisfy your pickiest eater, and this time they will actually enjoy these deliciously roasted brussels sprouts.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound chicken thighs, boneless, skinless
boneless and skinless
Camera
1 pound brussels sprouts
outer layer removed, ends trimmed and halved
Camera
½ tablespoon ginger
fresh, peeled, and minced
Camera
4 cloves garlic
fresh, peeled and minced
Camera
1 bunch scallions, spring or green onions
ends chopped, cut into 2-inch pieces
* Camera
2 tablespoons soy sauce, tamari
or to taste
Camera
2 tablespoons balsamic vinegar
or as needed
Camera
1 tablespoon olive oil
Camera
½ tablespoon sesame oil
Camera
teaspoon chili pepper flakes
optional
*
½ cup cilantro
freshly chopped
Camera
rice, cooked
to serve, optional
* Camera

Ingredients

Amount Measure Ingredient Features
453.6 g chicken thighs, boneless, skinless
boneless and skinless
Camera
453.6 g brussels sprouts
outer layer removed, ends trimmed and halved
Camera
7.5 ml ginger
fresh, peeled, and minced
Camera
4 cloves garlic
fresh, peeled and minced
Camera
1 bunch scallions, spring or green onions
ends chopped, cut into 2-inch pieces
* Camera
3E+1 ml soy sauce, tamari
or to taste
Camera
3E+1 ml balsamic vinegar
or as needed
Camera
15 ml olive oil
Camera
7.5 ml sesame oil
Camera
0.6 ml chili pepper flakes
optional
*
118 ml cilantro
freshly chopped
Camera
1 x rice, cooked
to serve, optional
* Camera

Directions

Preheat the oven to 425℉ (220℃) F. Place the chicken thighs, brussels sprouts, ginger, garlic and scallions on a large rimmed baking sheet.

Drizzle the soy sauce, balsamic vinegar, olive oil, sesame oil and chili pepper flakes over the chicken and vegetables. Toss with two spatula or with your hands until everything is well coated.

Roast for about 20 minutes or until the internal temperature of chicken has reached 165 degrees F.

Remove from the oven, and let cool for a few minutes. Transfer the cooked chicken and brussels sprouts onto a large serving plate.

Scape all the juice on the baking sheet, and pour onto the chicken and sprouts. Sprinkle the cilantro on top. Serve warm with cooked rice if desired.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 37552% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 93mg 31%
Sodium 826mg 34%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 61g
Vitamin A 22% Vitamin C 122%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe