spicy asian chicken with brussels sprouts

I could not get the chicken to appear as delicious as it is. You may even enjoy the brussels sprouts even if normally they are not your favorite.

spicy asian chicken with brussels sprouts (Real Simple Magazine, January 2011)
1 cup long grain rice
1 large egg
1/2 cup cornstarch
1 pound boneless chicken breasts, thinly sliced (2 large)
3 tablespoons canola oil plus more if necessary
1/2 pound Brussels sprouts, thinly sliced
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks (I omitted)
2 cloves garlic, thinly sliced (I used minced)
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons packed light brown sugar
1 red chili pepper, thinly sliced (we used chili garlic sauce on individual servings)
1 teaspoon toasted sesame seed oil
2 scallions, thinly sliced
2 tablespoons chopped roasted peanuts (oops! I didn't see that)

Cook the rice according to the package directions. Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess, transfer to a plate.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes. Transfer to a plate.
Heat the remaining oil in the skillet. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar and 3/4 cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.
Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

What I have to say- if you're not interested in using Brussels sprouts, broccoli would be a great substitute.