1 1-inch piece fresh ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
3 Tbsp soy sauce
3 Tbsp rice vinegar
2 Tbsp light brown sugar
1 red chili pepper, thinly sliced OR red pepper flakes, to taste
1 tsp toasted sesame oil
2 Tbsp chopped roasted peanuts, almonds, or toasted sesame seeds
½-¾ cup chopped cilantro
Instructions
Cook the rice according to package instructions.
Meanwhile, place the cornstarch in a shallow bowl. In a large bowl, beat the egg; add the chicken 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.
Heat 2 Tbsp of the oil in a large nonstick skillet or a wok over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden 3 to 5 minutes (add more oil for the second batch if necessary); transfer to a plate.
Reduce the heat to medium and heat the remaining tablespoon of oil in the skillet. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.
Return the chicken to the skillet, add the chili, and cook, tossing, until heated through, about 1 minute. Toss with the sesame oil and cilantro, serve over the rice and sprinkle with the peanuts or almonds.
