Spicy Asian Chicken - cooking recipe

Ingredients

1 cup long-grain white rice
1 large egg
1/2 cup cornstarch
1 lb boneless skinless chicken breast, thinly sliced
3 tablespoons canola oil, plus more if necessary
1/2 lb Brussels sprout, shredded
1 inch fresh ginger, peeled cut into matchsticks
2 garlic cloves, thinly sliced
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons light brown sugar, packed
3/4 cup water
1 red chili pepper, thinly sliced
1 teaspoon toasted sesame oil
2 scallions, thinly sliced
2 tablespoons peanuts, chopped (garnish)

Preparation

Cook the rice according to the package directions.
In a large bowl, beat the egg. Place the cornstarch in another large bowl.
Add the chicken to the egg 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 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
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 water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
Serve over the rice and sprinkle with the peanuts.