- 1 tablespoon olive oil
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1 1/2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 2 tablespoons cornstarch
- 3 tablespoons hoisin sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon sriracha hot chili sauce (optional)
- Heat the oil in a 12-inch skillet over medium-high heat. Add the Brussels sprouts and cook for 8 minutes or until lightly browned, stirring often.
- Stir the broth, cornstarch, hoisin, lime juice and honey in a medium bowl. Add the broth mixture to the skillet and cook and stir for 4 minutes or until the broth mixture boils and thickens. Drizzle with the sriracha before serving, if desired.
04/09/2018
recipepes.com
Asian Brussels Sprouts, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
