Spicy Stir-Fried Chicken and Shredded Brussels Bowls

1. In a large nonstick skillet or wok, heat ½ teaspoon of the grapeseed oil over high heat. When the pan is hot and almost smoking, add the chicken, ½ tablespoon of the soy sauce and the pepper flakes and brown the chicken, using a wooden spoon to break it into small pieces as it cooks, about 4 minutes. Add the onion, garlic and ginger and cook, stirring, until softened, about 3 minutes. Transfer to a medium bowl.

2. To the pan, add the remaining ½ teaspoon grapeseed oil, the Brussels sprouts and carrots. Cook, stirring, until browned, about 5 minutes. Add the bell pepper and mushrooms. Pour in the remaining 2½ tablespoons soy sauce, mirin and sesame oil. Cook, stirring occasionally, until the vegetables are crisp-tender, about 2 minutes.

3. Return the chicken to the skillet, stir, and reheat for about 30 seconds. Remove the pan from the heat, garnish with the scallion and divide between 2 bowls.