Chicken and Bean Sprouts Stir-Fry
User Reviews
4.9
54 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
4
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Calories
281 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken and Bean Sprouts Stir-Fry
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Chicken and Bean Sprouts Stir-Fry features tender chicken strips marinated with soy sauce, water, oil, and cornstarch, stir-fried quickly with fresh mung bean sprouts, shiitake mushrooms, scallions, and garlic. The dish is seasoned with Shaoxing wine, oyster sauce, salt, pepper, and a touch of sesame oil, delivering a savory, slightly earthy flavor balanced by the crunchy sprouts and mushrooms.
Description
This stir-fry starts by marinating chicken strips to ensure tenderness and flavor. The mung bean sprouts are refreshed in cold water before cooking, preserving their crispness. Shiitake mushrooms add umami depth, and scallions and garlic contribute aromatic elements. Cooking proceeds swiftly over high heat to keep the vegetables crisp and the chicken juicy.
The seasoning includes Shaoxing wine and oyster sauce, lending depth and traditional flavor, while sesame oil adds a finishing nuance. The slight use of white pepper and optional MSG enhance the overall taste profile without overpowering it.
Chicken and Bean Sprouts Stir-Fry works well as a quick weeknight meal served alongside rice or noodles, balancing protein and vegetable textures. Keeping the cooking fast and stirring constantly helps maintain the freshness and contrast of ingredients.
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Ingredients
For the chicken marinade, you’ll need:
- 8 ounces chicken thighs (or chicken breast, cut into thin strips, 225g)
- 1 tablespoon water
- 1 teaspoon vegetable oil
- ½ teaspoon soy sauce
- 1 teaspoon cornstarch
For the rest of the dish, you’ll need:
- 1 pound mung bean sprouts fresh
- 4 scallions (cut in half lengthwise, and then into 2-inch pieces, white and green parts separated)
- 2 cloves garlic (minced)
- 5 shiitake mushrooms (fresh or dried/reconstituted, sliced)
- 3 tablespoons vegetable oil (divided)
- 2 teaspoons Shaoxing wine
- 2 teaspoons oyster sauce
- ¾ teaspoon salt
- ¼ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- ¼ teaspoon MSG (definitely optional, really gives that extra restaurant flavor)
- 1 teaspoon cornstarch (dissolved in 2 teaspoons water)
Instructions
- For the chicken, mix 1 tablespoon of water with the strips of chicken until the water has been completely absorbed by the meat. Add the oil, soy sauce, and cornstarch, and mix until well combined. Set aside for 20 minutes.
- Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes so they are rehydrated. This step not only washes the sprouts but also allows them to absorb some of that cold water to regain their freshness and crunch. Transfer them to a colander, setting them over a bowl or the sink to let the excess water drain completely. The root portion of the bean sprout can be a bit stringy and unpleasant, and some folks do pinch it off--but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold water.
- Finally, prepare the other ingredients--namely the scallions, garlic, and mushrooms. Cooking this dish quickly is really important, so your bean sprouts don’t turn to mush. If you’re not great adding quick measurements of spices, oils, and sauces, it’s best if you have all of those ingredients prepped and measured in advance, in addition to the fresh ingredients.
- Heat your wok on high heat until it just starts to smoke, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken, and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.
- Add another tablespoon of oil to the wok, along with the mushrooms and the white portions of the scallions. Stir fry for 10 seconds, and add the garlic. You should have the wok at the highest heat you can muster at this point!
- Next, add the mung bean sprouts and stir fry everything together. Spread the Shaoxing wine around the perimeter of the wok, and give everything another quick stir. Then add the oyster sauce, salt, sesame oil, white pepper, and MSG, if using.
- Add the chicken back to the wok, along with any liquid in the bowl, and the green portions of the scallions. Again, the burner should be at maximum heat at this point! A quick trick that Kaitlin learned cooking on a narrow stovetop in college is to hold the wok between two gas burners at max heat, to get as much heat as possible!
- Stir-fry for another 10 seconds until everything is well combined, making sure to spread the mixture around the sides of the wok to get that wok hei sear and flavor. There will be some liquid in the wok and when that is bubbling, stir in the cornstarch and water mixture.
- Stir fry for another 15 seconds or so, until the mung bean sprouts are just starting to turn transparent. Serve!
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
11g
(4%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
56mg
(19%)
Sodium
614mg
(26%)
Potassium
372mg
(8%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
190IU
(4%)
Vitamin C
17.7mg
(20%)
Calcium
31mg
(3%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 56mg | 19% |
| Sodium | 614mg | 26% |
| Potassium | 372mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 31mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
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