Looking for a simple yet delicious stir fry that’s bursting with flavor? This Chicken and Bean Sprouts Stir Fry is the perfect choice! With tender marinated chicken, crisp mung bean sprouts, shiitake mushrooms, and a delightful mix of Asian sauces, this dish is both satisfying and nutritious. Ideal for busy weeknights, this stir fry comes together in just minutes, delivering a restaurant-quality meal right in the comfort of your home. The balance of textures and flavors will leave your taste buds delighted without spending hours in the kitchen.
Ingredients:
For the Chicken Marinade:
- 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 Stir Fry:
- 1 pound fresh mung bean sprouts
- 4 scallions (cut in half lengthwise, then into 2-inch pieces, separating the white and green parts)
- 2 cloves garlic, minced
- 5 shiitake mushrooms (fresh or dried/reconstituted), sliced
- 3 tablespoons vegetable oil (divided)
- 2 teaspoons Shaoxing wine (or dry sherry)
- 2 teaspoons oyster sauce
- ¾ teaspoon salt
- ¼ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- ¼ teaspoon MSG (optional)
- 1 teaspoon cornstarch (dissolved in 2 teaspoons water)
Instructions:
- Marinate the chicken: In a bowl, mix the chicken strips with 1 tablespoon water, 1 teaspoon vegetable oil, ½ teaspoon soy sauce, and 1 teaspoon cornstarch. Let the chicken marinate for 10-15 minutes.
- Prepare the stir fry ingredients: While the chicken marinates, wash and drain the bean sprouts, slice the shiitake mushrooms, and chop the scallions, keeping the white and green parts separate.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for about 2-3 minutes, until the chicken is lightly browned and cooked through. Remove the chicken from the pan and set aside.
- Stir fry the vegetables: In the same pan, add another tablespoon of vegetable oil. Add the minced garlic and the white parts of the scallions. Stir-fry for 30 seconds until fragrant. Add the shiitake mushrooms and cook for 2 minutes until softened.
- Add bean sprouts and seasonings: Toss in the bean sprouts and stir-fry for another 1-2 minutes. Add the Shaoxing wine, oyster sauce, salt, ground white pepper, and MSG (if using). Stir to combine.
- Combine chicken and vegetables: Return the cooked chicken to the pan and stir to combine with the vegetables. Add the dissolved cornstarch mixture and cook for an additional minute until the sauce thickens slightly.
- Finish and serve: Drizzle with sesame oil, garnish with the green parts of the scallions, and serve hot with rice or noodles.
Conclusion:
This Chicken and Bean Sprouts Stir Fry is a quick and easy meal that doesn’t compromise on flavor. The marinated chicken is tender and juicy, while the crisp bean sprouts and savory mushrooms create a delightful texture contrast. The simple yet flavorful sauce ties everything together, making this a dish that you’ll want to make again and again. Perfect for weeknight dinners or when you need a quick, satisfying meal, this stir fry will impress your family and friends!
Quick Chicken and Bean Sprouts Stir Fry
A quick and flavorful stir fry featuring tendermarinated chicken, crisp mung bean sprouts, shiitake mushrooms, and a blend ofAsian seasonings for a satisfying meal.
Ingredients
For the Chicken Marinade:
- 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 Stir Fry:
- 1 pound fresh mung bean sprouts
- 4 scallions cut in half lengthwise, then into 2-inch pieces, separating the white and green parts
- 2 cloves garlic minced
- 5 shiitake mushrooms fresh or dried/reconstituted, sliced
- 3 tablespoons vegetable oil divided
- 2 teaspoons Shaoxing wine or dry sherry
- 2 teaspoons oyster sauce
- ¾ teaspoon salt
- ¼ teaspoon sesame oil
- 1/8 teaspoon ground white pepper
- ¼ teaspoon MSG optional
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
Instructions
- Marinate the chicken: In a bowl, mix the chicken strips with 1 tablespoon water, 1 teaspoon vegetable oil, ½ teaspoon soy sauce, and 1 teaspoon cornstarch. Let the chicken marinate for 10-15 minutes.
- Prepare the stir fry ingredients: While the chicken marinates, wash and drain the bean sprouts, slice the shiitake mushrooms, and chop the scallions, keeping the white and green parts separate.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for about 2-3 minutes, until the chicken is lightly browned and cooked through. Remove the chicken from the pan and set aside.
- Stir fry the vegetables: In the same pan, add another tablespoon of vegetable oil. Add the minced garlic and the white parts of the scallions. Stir-fry for 30 seconds until fragrant. Add the shiitake mushrooms and cook for 2 minutes until softened.
- Add bean sprouts and seasonings: Toss in the bean sprouts and stir-fry for another 1-2 minutes. Add the Shaoxing wine, oyster sauce, salt, ground white pepper, and MSG (if using). Stir to combine.
- Combine chicken and vegetables: Return the cooked chicken to the pan and stir to combine with the vegetables. Add the dissolved cornstarch mixture and cook for an additional minute until the sauce thickens slightly.
- Finish and serve: Drizzle with sesame oil, garnish with the green parts of the scallions, and serve hot with rice or noodles.