Chicken in ginger glaze with Brussels sprouts
- 50 g of brown sugar;
- 2 tablespoons soy sauce;
- a piece of ginger about 7 cm long;
- 2 cloves garlic;
- ground black pepper - to taste;
- 4 Chicken fillets;
- salt - to taste;
- 2 tablespoons butter;
- 3 tablespoons vegetable oil;
- 400 g of Brussels sprouts;
- several feathers of green onions.
Mix sugar, soy sauce, grated ginger, grated garlic and pepper. Porridge wash and dry with a paper towel. Rub the meat with salt and pepper.
In a saucepan or frying pan on a high fire, melt 1 tablespoon of butter and 2 tablespoons of vegetable. Fry the Chicken until slight brown, then turn over and pour into prepared sauce saucepan. Fry the meat over medium heat for about 5 minutes, if necessary, turning over. The meat should be completely covered with sauce.
Cut Brussels sprouts along on quarters. In another pan, melt the remaining oil and fry the cabbage for 3-4 minutes until it browns. Season with salt and pepper. Pour the pork and cabbage on a dish and decorate with chopped green onions.
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