Sichuan Braised Brussels Sprouts with Chicken

Sichuan Braised Brussels Sprouts with Chicken
Serves 4

1.5lbs Chicken breast, cubed
3 shallots, sliced
3 cloves garlic, minced
1T ginger, minced
6 dried chilies
3T Chili bean paste, divided
4oz Mushrooms, chunked
2/3c water
1.5-2 lbs brussels sprouts, halved if very large
1 can bamboo shoots
2T soy sauce
2T oyster sauce
2t Balsamic
Juice of 1 crappy lemon
Scallion, cilantro, etc.

Mainate the chicken in soy sauce and cornstarch, if possible.
Stir-fry the chicken until almost cooked, reserve.

Cook the garlic, ginger, chilies, shallot, and bean paste for a minute, until fragrant. Add the sprouts and mix well. Cook for a few minutes, then deglaze with water. Bring to a boil, cover, and braise 15 minutes, or until sprouts are almost done.

Add everything else into the wok, and mix around until everything is hot. Top with garnishes and serve over rice.