Differences

This shows you the differences between two versions of the page.

--- sweet_chili_chicken_and_brussels_sprouts [2022/01/23 01:39] – created justin
+++ sweet_chili_chicken_and_brussels_sprouts [2022/01/23 01:40] (current) – justin
@@ Line 8: / Line 8: @@
 **For the Brussels Sprouts**
-  * 12 oz Brussels Sprouts, stemmed and halved*
+  * 12 oz Brussels Sprouts, stemmed and halved
   * 1 Tbsp (16g) Olive Oil
   * 1 tsp Kosher Salt
@@ Line 15: / Line 15: @@
 **For the Chili Chicken**
   * 1 lb Boneless Skinless Chicken Breast, diced
-  * 1 Tbsp (16g) Chili Oil**
+  * 1 Tbsp (16g) Chili Oil
   * 2 tsp Ground Ginger
   * 1 tsp Garlic Powder
@@ Line 38: / Line 38: @@
 For Stovetop Chicken and Brussels Sprouts
-Toss the brussels in the olive oil, salt, and pepper and place cut side down in a large skillet over medium-high heat. Cook until the sprouts develop a char. Stir and continue cooking until they're as crispy as you'd like. Remove and add the chicken to the skillet. Cook for 6-8 minutes to fully cook the chicken. Add the sprouts back and stir everything together.
+source:  https://masonfit.com/air-fryer-sweet-chili-chicken-and-brussels-sprouts/
-You can also microwave the sprouts for a few minutes before halving to speed up cooking. Example: crispy cast iron brussels sprouts
-For Oven Baked Chicken and Brussels Sprouts
-Toss the brussels sprouts in the olive oil, salt, and pepper. Place them cut side down on a baking sheet and bake for 15 minutes in a 400ºF oven. Add the chicken to the baking sheet, stir everything together, and bake for an additional 15-20 minutes until the chicken reaches 165ºF.