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1
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Cook rice according to directions.
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2
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Beat the egg in a large bowl. Put the cornstarch in another bowl. Add the chicken to the egg and toss to coat; a few pieces at a time, remove chicken from egg and coat in the cornstarch; tap off excess; transfer to a plate.
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3
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Heat 2 Tbsp oil in a large nonstick skillet over medium-high heat; in two batches, cook chicken, turning occasionally, until golden (about 3-5 minutes). Transfer the cooked chicken to a plate.
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4
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Heat the remaining 1 Tbsp of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook 2-3 minutes, or until it begins to soften. 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, about 2-3 additional minutes.
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5
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Return chicken to skillet, along with the chili, sesame oil, and scallions, and heat through (about 1 minute). Serve over rice garnished with peanuts.
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