Chicken Brussels Sprouts Stir Fry

 Light and tasty.

• 3 tbsp. oyster sauce
• 3 tbsp. soy sauce
• 2 tbsp. mirin rice wine
• 3 tbsp. safflower oil
• 1 lb. Brussels sprouts, halved
• 10 oz. sliced chicken breast, no skin
• 3 garlic cloves, minced
• 3 tbsp. sliced peeled ginger
• 2 red peppers, thinly sliced

Combine first three ingredients in a bowl.  Set aside.  Heat up 1 ½ tbsp. oil until shimmering.  Brown sprouts well on one side, about 4 minutes, then add peppers and cook another 3 minutes.

Season chicken with salt and pepper.  Heat up the remaining oil.  Add garlic and ginger and cook until fragrant, a minute or two.  Add chicken and brown well on both sides.  Add sprouts and peppers and sauce from the bowl.  Cook for a couple of minutes until sauce thickens slightly and serve.

I typically serve this with barley risotto just because I like it, but any rice will do.