Ingredients Chicken Sesame Chicken Stir-Fry with Brussels Sprouts 2 Reviews Blanching and stir-frying Brussels sprouts is an easy and fast way to cook one of winter’s tastiest vegetables. Slideshow: More Stir Fry Recipes By Molly Yeh Published on August 12, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Molly Yeh Total Time: 35 mins Yield: 4 Ingredients 6 tablespoons tahini 3 tablespoons soy sauce, plus more for seasoning 3 tablespoons honey 4 cloves garlic, minced 1 tablespoon toasted sesame oil Pinch of crushed red pepper Fresh ground black pepper 1 pound Brussels sprouts, halved Kosher salt 1/4 cup extra-virgin olive oil 1 pound boneless chicken breasts, skinless, cut into 3/4-inch pieces Steamed rice, for serving Directions In a small bowl, whisk together the tahini, soy sauce, honey, garlic, sesame oil, crushed red pepper and black pepper. Set aside. In a large pot of salted boiling water, blanch the Brussels sprouts for 30 seconds. Drain and set aside. In a large skillet, heat 2 tablespoons of olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer to a plate. Heat the remaining 2 tablespoons of oil in the skillet. Add the Brussels sprouts and cook over moderately high heat until they start to turn soft, about 6 to 8 minutes. Stir the tahini sauce into Brussels sprouts and then add the chicken and cook until warmed through, about 1 to 2 minutes. Season with additional soy sauce if desired. Serve with rice. Rate it Print