Bring a large pot of salted water to a boil.

Add the Brussels sprouts and cook them for 2-3 minutes, or until they are bright green in color. 

Drain the Brussels sprouts and set them aside until cool enough to handle. 

Once the Brussels sprouts have cooled, remove the stem and cut them in half. 

Heat a large cast iron skillet over medium heat.

Add the olive oil and sesame oil and allow the oils to heat until fragrant.

Add the Brussels sprouts in a single layer, cut side down. 

Cook for 2-3 minutes, or until a brown crust forms on the bottom of the brussel sprouts. Flip the brussels and cook for an additional 2 minutes, or until they are tender on the inside and crisp on the outside.

Remove the Brussels sprouts to a plate while you prepare the sauce. 

In a small bowl, whisk together the soy sauce, water, rice wine vinegar, honey, cornstarch, chili garlic paste, garlic, and ginger.

Add the sauce to the pan and cook over medium heat until the sauce has thickened, about 2 minutes. 

Add the Brussels sprouts back to the pan and toss them with the sauce.

Garnish with chopped peanuts and enjoy. While not traditionally served at P.F. Chang’s, I like to add sesame seeds and sliced green onion as garnish as well.

These brussel sprouts are best enjoyed straight from the pan while they’re warm and crisp, but they can be stored in an airtight container in the fridge for up to two days.