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[Thai Chili Chicken & Brussels Sprout Stir-Fry](https://preview.redd.it/9rxsy8vfdoqb1.jpg?width=1411&format=pjpg&auto=webp&s=dff14282b3e66d1d5e688a528a3fcf9d2281ef7b)
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Link to recipe: [Thai Chili Chicken & Brussels Sprout Stir-Fry](https://hecooks.co/thai-chili-chicken-brussels-sprout-stir-fry/)
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### INGREDIENTS
* 1 pound chicken thighs, shaved or thinly sliced
* 16 ounces noodles (rice or udon)
* 2 cups Brussels sprouts, thinly sliced
* 4-5 red Thai chilis, seeded and thinly sliced
* 3 tablespoons fish sauce
* 2 tablespoons soy sauce
* 2 tablespoons brown sugar
* 3 cloves garlic, minced
* 4 green onions, chopped
* 2 tablespoons vegetable oil
* 1 tablespoon lime juice, freshly squeezed
### DIRECTIONS
1. **Preparation**: Mix the fish sauce, soy sauce, and brown sugar in a bowl until the sugar dissolves. Set the sauce aside. Cook the noodles according to the package instructions. Once done, drain and set aside.
2. **Chicken**: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the thinly sliced chicken thighs. Cook until they begin to brown, about 5-6 minutes.
3. **Brussels Sprouts**: Add the halved Brussels sprouts to the pan. Stir-fry for another 4-6 minutes, or until they start to turn golden brown and tender. You want them to remain slightly crisp.
4. **Garlic and Chilis**: Add the minced garlic and sliced red Thai chilis to the pan. Stir-fry for about a minute, ensuring the garlic doesn’t burn.
5. **Noodles and Sauce**: Add the cooked noodles to the pan, followed by the prepared fish sauce mixture. Toss thoroughly to ensure the chicken, Brussels sprouts, and noodles are evenly coated in the sauce. Let everything cook together for 2-3 minutes, so the sauce can slightly caramelize and coat the ingredients.
6. **Finishing Touches**: Stir in fresh lime juice and chopped green onion for an added kick, balancing the saltiness of the fish and soy sauces.
7. **Serve**: Plate the stir fry hot, and garnish with additional chopped green onion.
by hecooks_co