Chicken and Bean Sprouts Stir-Fry
Ingredients
- 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
- 1 pound fresh mung bean sprouts
- 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
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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!
- 6
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.
- 7
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!
- 8
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.
- 9
Stir fry for another 15 seconds or so, until the mung bean sprouts are just starting to turn transparent. Serve! 281 kcal
Chicken and Bean Sprouts Stir-Fry
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About this Recipe
Craving a vibrant, authentic stir-fry that’s both refreshing and incredibly easy to make? This Chicken and Bean Sprouts Stir-Fry is a classic Chinese dish that brings delicious restaurant-quality flavors right to your kitchen, all within a quick 35-minute total time.
What makes this stir-fry truly shine is its masterful balance of textures and flavors. The chicken is marinated to ensure it stays tender and juicy, providing a perfect contrast to the star of the show: crisp, fresh mung bean sprouts that retain their delightful crunch. This recipe focuses on creating deeply savory layers with traditional ingredients like Shaoxing wine and oyster sauce, complemented by aromatic garlic and shiitake mushrooms.
Get ready for a light yet satisfying meal that dances on your palate. You'll experience the succulent bites of chicken, the delightful snap of the bean sprouts, and the earthy umami from the shiitake mushrooms, all coated in a savory, slightly glossy sauce. It’s a dish that feels both comforting and invigorating, perfect for a busy weeknight yet impressive enough for company. The optional touch of MSG truly elevates the savory profile, giving you that extra layer of authentic restaurant taste.
This recipe offers simple customization options to suit your preferences. Feel free to use chicken thighs or chicken breast, cutting them into thin strips for quick cooking and maximum tenderness. When it comes to shiitake mushrooms, either fresh or dried and reconstituted will work beautifully, adding depth to the dish. For those seeking that extra layer of savory depth, the MSG is entirely optional, but it does contribute to a more profound, restaurant-like flavor profile.
Serve this classic Chinese stir-fry immediately over steamed white rice for a complete and satisfying meal. Its lightness and balanced flavors make it a fantastic centerpiece, pairing wonderfully with simple side dishes.