If you’ve had orange peel chicken from P.F. Changs, you will love these Brussels sprouts. This is a lighter version of the sauce and has just as much flavor.
1 tablespoon soy sauce
1 oz. fresh orange juice
1 teaspoon Sriracha sauce
1 ½ tablespoons minced orange peel, divided, no whites
4 tablespoons agave nectar
1 tablespoons olive oil
1 ½ lbs. trimmed Brussels sprouts, halved
¼ cup finely chopped shallots
Kosher salt and pepper
In a small bowl, mix the soy sauce, orange juice, Sriracha, 1 tablespoon orange peel, and the agave nectar and mix well.
Heat a large saute pan to medium heat and add the olive oil. Add the Brussels sprouts, cut side down. Cook for about 3 minutes or until the Brussels sprouts are lightly browned. Add the shallots and saute for 1 minute. Pour the soy sauce mixture over the Brussels sprouts and put the lid on the pan. Cook for 3-4 minutes or until they are tender. Take the lid off and turn the heat to medium-high heat. Cook until the sauce reduces and thickens up, coating the Brussels sprouts.
When the Brussels sprouts are tender, pour the soy sauce mixture over and turn the heat to medium-high heat and cook, stirring occasionally, until the sauce is thick and coats the Brussels sprouts. Season with kosher salt and pepper if needed. Remove, put in a bowl, and garnish with the remaining 1 teaspoon orange zest.