Chicken and Brussels Sprouts Stir Fry

This Chicken and Brussels Sprouts Stir Fry uses our homemade stir fry sauce! All together, this stir fry recipe is ready to go in just 15 minutes!


Chicken and Brussels Sprouts

Right before the holidays I’m out shopping at the grocery store, just seeing what I can find. I’m always looking for anything interesting that different to cook up something with and there it was.

A brussel sprout stalk. I’ve never seen one before so I immediately grabbed it. I actually grabbed two.

I know that is we take our Homemade Stir Fry Sauce and put it on pretty much anything, even brussels sprouts, our kids are going to love it.

We love making any kind of Chinese or Asian food at home like Dan Dan noodles and potstickers, so I thought we’d head in that direction. Sprouts in Chinese food? Yep, we did.

I’m telling you – this Chicken and Bussels Sprouts Stir Fry recipe is absolutely delicious. It was a win win dinner recipe all around, the boys loved it and so did we.

Our little guy said it was his “most favorite Chinese food ever” We’re talking a 7 year old here, shoving down brussels sprouts like there was no tomorrow.

How To Make Chicken and Brussels Sprouts Stir Fry

We started out with chicken thighs, you could use chicken breast too but the thighs made it taste more like Chinese food to us.

Roast the chicken in the oven (salt, pepper, a little olive oil and roast about 40 minutes until cooked through) then shred and set aside.

Make up the sauce next – this sauce – I’m telling you, you’ll want to hang on to this one for all your stir-frying needs. Set that aside in a pourable measuring cup until you’re ready for that.

While the chicken is in the oven you can get the vegetables ready. We shaved our sprouts on a mandoline, but if you don’t have one use a knife or a food processor. You can even buy them already shredded at the grocery store.

You can buy the mushrooms pre-sliced too if you really want to make this an easy recipe – while we’re at it, grab a rotisserie chicken and shred that up!


Now you’re ready to stir-fry. If you don’ have a wok, get your biggest non-stick pot out and get it going over high heat. First in are the mushrooms until they get browned, then the shaved sprouts for just a couple of minutes.

Next in the chicken and now it’s time for the homemade stir fry sauce.


That’s it – dinner done in 10 minutes. You can do all the prep ahead of time, get the chicken roasted and shredded, cut the vegetables and make the sauce so that come time for dinner you’ll be on the table in 10.

And just wait until the family gets a hold of this one – don’t even tell the haters that it’s brussels in here…just let them have a taste first!


Looking For More Stir Fry Recipes?

chicken and brussels sprouts stir fry

Chicken and Brussels Sprouts Stir Fry

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

This Chicken and Brussels Sprouts stir fry recipe tastes even better than take out – and it’s ready to serve in just 15 minutes!



  • 1 tablespoon canola oil
  • 1 1/2 pound brussels sprouts, trimmed and shredded
  • 4 cups shredded, cooked chicken
  • 8 ounces mushrooms, sliced
  • 1 Recipe Stir Fry Sauce


  1. Add the canola oil to a wok and heat over high heat. Add in the mushrooms and cook until browned on both sides (give them a couple of stirs but let them brown).
  2. Next add in the shaved brussels sprouts and shredded chicken. Stir together and cook 3-4 minutes until the sprouts have wilted a little and the chicken pieces are cooked through.
  3. Add in the stir fry sauce starting with 1/2 cup at a time (see note). Add more sauce depending on your taste.

Recipe Notes

*Don’t add in all the stir-fry sauce at first, start with half and then as more depending on how “saucy” you like your Chinese food. We used all of it because we like to serve this on top of rice. If you buy a brussels sprout stalk, you’ll just need one. If you buy the 9 oz. containers in the store 2 will be fine. If you buy the shaved brussels sprouts in a bag you’ll need 2 10 oz. bags.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

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8 Responses
  1. Liz

    This sounds incredible! Maybe I can finally get my hubby to eat Brussels sprouts this way! If not, I’d be happy to eat his share :)

  2. mel

    cornstarch needed to be thinned out more before adding. i had to throw the sauce away as it just had balls of cornstarch in it that wouldnt dissolve.

    1. Dan

      Sorry to hear that Mel! We do make this all the time without fail though. Are you sure you whisked it slowly into the sauce? If you pour it all in at once it will clump up.

  3. sana

    The recipe looks fab! would love to try it but is there something i can replace sherry with? non alcoholic as we don’t consume alcohol.

  4. Una

    This was lovely thanks. It didn’t look as beautiful as yours but it did taste really great. Thanks.

    Making your Chicken Marsala Portobellos tomorrow. Hope for a similar success.

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