There’s a certain joy that comes from the sizzling sound of chicken being stir-fried—it’s a promise of a delicious, quick meal that awaits in the kitchen. Picture this: tender chicken thighs mingling with crisp mung bean sprouts, lightly kissed by garlic and the earthy aroma of shiitake mushrooms. This Chicken and Bean Sprouts Stir-Fry is not just easy to make; it’s a vibrant celebration of flavors that will have your dining table buzzing with excitement.
On those busy weeknights when cooking feels like one more chore, this dish swoops in like a culinary superhero. With just a few fresh ingredients, you’ll whip up a meal that’s not only healthy but also satisfies that craving for something homemade and heartwarming. Plus, the versatility of this recipe lets you swap in your favorite seasonal veggies or even tofu for a vegetarian twist, ensuring everyone at the table finds something they love.
So, roll up your sleeves and get ready to transform dinner into a delightful and colorful experience that you’ll want to recreate again and again!
Why is this Chicken and Bean Sprouts Stir-Fry special?
Fast and flavorful: In just 20 minutes, delight in this vibrant dish that bursts with textures and savory goodness.
Health-conscious choice: Packed with protein and fresh veggies, it’s a nutritious meal perfect for any day of the week.
Customizable base: Easily swap out ingredients to suit your pantry or dietary preferences; tofu or varied veggies can shine!
One-pan wonder: Less cleanup means more time enjoying your delicious creation with family or friends.
Restaurant-quality: Experience that sought-after umami flavor without stepping foot outside; it’s a dish everyone will rave about!
Perfect sidekick: Serve it over jasmine rice or noodles for a satisfying meal that feels gourmet.
Chicken and Bean Sprouts Stir-Fry Ingredients
For the Stir-Fry
- Chicken Thighs – A great source of protein; chicken breast can be used if you prefer leaner meat.
- Mung Bean Sprouts – They add delightful crunch and freshness; feel free to substitute with soybean sprouts.
- Scallions – Incorporate both white and green parts for a pop of flavor and color in your dish.
- Garlic – Fresh garlic enhances aroma beautifully; garlic powder can work in a pinch.
- Shiitake Mushrooms – Adds rich umami; substitute with dried or reconstituted mushrooms for a stronger flavor.
- Vegetable Oil – Essential for stir-frying; any neutral oil like canola works well.
- Shaoxing Wine – Elevates flavor complexity; dry sherry can step in if you don’t have it.
- Oyster Sauce – Provides sweetness and depth; mushroom sauce is a good vegetarian alternative.
- Salt – Just a pinch can amplify flavors; consider low-sodium options if you’re watching your intake.
- Sesame Oil – Adds a nutty aroma; can be replaced with another oil if desired.
- Ground White Pepper – Offers a subtle heat; feel free to swap with black pepper for a different taste.
- MSG (optional) – Elevates umami flavor; omit if you’re avoiding it.
- Cornstarch – Used to thicken the sauce; arrowroot powder can be a quality substitute.
This Chicken and Bean Sprouts Stir-Fry is your one-stop solution for a quick, delicious weeknight dinner!
How to Make Chicken and Bean Sprouts Stir-Fry
- Marinate chicken: In a bowl, mix chicken strips with water, oil, soy sauce, and cornstarch. Allow it to sit for 20 minutes to soak up the flavors.
- Prepare mung bean sprouts: Soak the bean sprouts in cold water for 2-3 minutes, then rinse them well and drain thoroughly for that perfect crunch.
- Prep other ingredients: Slice the scallions, mince the garlic, and cut the shiitake mushrooms to bring out their rich flavor.
- Heat wok: On high heat, warm 2 tablespoons of oil until it starts to smoke, ensuring your stir-fry shines!
- Cook chicken: Add the marinated chicken to the hot wok, sear for 20 seconds, then stir-fry for another 20 seconds before removing it to keep it juicy.
- Stir-fry vegetables: Add remaining oil, mushrooms, and the white parts of scallions; stir-fry for 10 seconds. Toss in the garlic and stir briefly for aromatic goodness.
- Add bean sprouts: Introduce the bean sprouts to the wok, cooking with the mushroom mix. Pour Shaoxing wine around the wok’s edge for depth of flavor.
- Season: Stir in oyster sauce, salt, sesame oil, white pepper, and optional MSG; mix well to meld those delicious flavors.
- Combine: Return the chicken to the wok, including any collected juices. Stir everything over maximum heat for another 10 seconds to bring harmony to the dish.
- Thicken sauce: Stir in the cornstarch mixture and keep cooking for 15 seconds until the bean sprouts become beautifully translucent.
- Serve: Plate your vibrant stir-fry and serve hot with steamed jasmine rice or your choice of noodles.
Optional: Garnish with fresh cilantro or a sprinkle of sesame seeds for added flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Chicken and Bean Sprouts Stir-Fry?
Elevate your dinner experience by crafting a delightful meal that balances flavors and textures alongside this vibrant stir-fry.
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Steamed Jasmine Rice: The fluffy, fragrant rice serves as a perfect canvas, soaking up the savory sauce and complementing the dish’s crunch.
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Noodles: Try serving it with stir-fried or boiled noodles. They add a delightful chewiness and absorb all the delicious flavors.
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Garlic Toast: Crispy, buttery slices of garlic toast offer a delightful contrast in texture and enhance the meal’s overall aromatic experience.
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Fresh Spring Rolls: Light and crunchy, these rolls filled with fresh vegetables echo the vibrant nature of the stir-fry, making for a refreshing bite.
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Cucumber Salad: A cool, tangy cucumber salad adds a crunchy freshness that balances the richness of the stir-fry with its crisp bite.
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Chili Oil Drizzle: For those who enjoy a spicy kick, a dash of chili oil on top brings heat and further elevates the flavor profile of the meal.
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Fruit Sorbet: A refreshing fruit sorbet for dessert is the perfect sweet ending, cleansing your palate with fruity flavors after the savory stir-fry.
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Green Tea: Pair your meal with a warm cup of green tea, which complements the stir-fry while aiding digestion, enhancing your dining experience.
Tips for the Best Chicken and Bean Sprouts Stir-Fry
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Hot Wok Essential: Ensure your wok is smoking hot before adding ingredients to prevent soggy bean sprouts and achieve that perfect crunch.
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Prep Ahead: Pre-measure and prepare all ingredients beforehand. It streamlines the cooking process and lets you focus on creating a delightful Chicken and Bean Sprouts Stir-Fry.
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Fresh is Best: Use fresh garlic and vegetables for maximum flavor. If substituting with dried ingredients, remember they might not provide the same vibrant taste.
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Watch Cooking Time: Don’t overcook the chicken or veggies; quick stir-frying preserves their texture and nutrients. Tender chicken and crisp veggies are key to success.
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Flavors Unite: Allow ingredients to mingle well by properly mixing in sauces and seasonings. This ensures every bite of your Chicken and Bean Sprouts Stir-Fry is bursting with deliciousness.
Make Ahead Options
These Chicken and Bean Sprouts Stir-Fry are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to meld beautifully. Additionally, prepare your vegetables by slicing the scallions and mushrooms, and soaking the bean sprouts, which can be stored in the fridge for up to 3 days in an airtight container to maintain their crispness. On the day of serving, simply heat the wok, stir-fry the chicken and vegetables as directed, and finish with your sauces for a quick, fresh dish. This approach not only saves time but also ensures a delicious stir-fry that tastes just as vibrant and satisfying as when made from scratch!
How to Store and Freeze Chicken and Bean Sprouts Stir-Fry
Room Temperature: Best enjoyed fresh, but if needed, keep at room temperature for no more than 2 hours to ensure food safety.
Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a hot wok to retain the stir-fry’s crunch.
Freezer: For longer storage, freeze the cooked stir-fry in an airtight container for up to 3 months. Thaw it overnight in the fridge before reheating.
Reheating: Reheat thoroughly in a hot wok or skillet for even warming, adding a splash of water if necessary to revive freshness in your Chicken and Bean Sprouts Stir-Fry.
Chicken and Bean Sprouts Stir-Fry Variations
Customize your stir-fry for endless tasty possibilities that cater to every palate!
- Tofu Delight: Swap chicken for firm tofu to create a hearty vegetarian dish. Just ensure you press the tofu to remove excess moisture for the best texture.
- Colorful Veggies: Amp up nutrition by adding bell peppers, carrots, or snap peas. They’ll complement the crunch of bean sprouts beautifully, bringing vibrant colors to your plate.
- Spicy Kick: Add chili paste or fresh sliced chilies for a zesty kick that warms the palate. Perfect for those who like a little heat in their meals.
- Dress it Up: Drizzle in some soy sauce or teriyaki sauce right before serving for an extra layer of flavor. This adds dimension while keeping the dish light.
- Herb Infusion: Toss in fresh basil or cilantro at the end for a garden-fresh aroma and taste that brightens the dish wonderfully.
- Nutty Crunch: Sprinkle toasted peanuts or sesame seeds on top before serving for a delightful crunch that enhances texture and flavor.
- Low-Carb Option: Replace rice with cauliflower rice for a healthy, low-carb alternative that still satisfies. It’s a great option that absorbs all the wonderful stir-fry flavors.
- Sauté with Ginger: Add minced ginger along with the garlic for an additional spicy and aromatic note that complements the umami flavors of the dish.
Chicken and Bean Sprouts Stir-Fry Recipe FAQs
What type of chicken should I use for this stir-fry?
Absolutely, chicken thighs are ideal for their tenderness and flavor, but you can definitely substitute them with chicken breast if you prefer a leaner option. Just be mindful that chicken breast cooks faster, so adjust the cooking time slightly for optimal juiciness.
How long can I store leftovers?
I recommend storing any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a hot wok or skillet to regain that fresh crunch and warmth. The key is to ensure it’s reheated thoroughly for safety and best taste!
Can I freeze Chicken and Bean Sprouts Stir-Fry?
Certainly! Freeze your cooked stir-fry in an airtight container for up to 3 months. To thaw, simply move it to the refrigerator the night before. When ready to enjoy, reheat it in a hot wok or skillet, adding a splash of water if needed to help revive its fresh flavors.
What are some common issues when making this stir-fry?
Very often, the main issue is overcooking. To prevent soggy bean sprouts and rubbery chicken, ensure your wok is hot enough before adding ingredients. Stir-fry quickly, no more than 10-20 seconds for the chicken and veggies, to maintain their textures. Pre-measuring ingredients can save time and stress!
Are there any dietary considerations for this recipe?
If you’re cooking for someone with allergies, be cautious with the sauces used, particularly oyster sauce and MSG. You can easily substitute with a mushroom sauce for a vegetarian or allergy-friendly version. Always check the labels to ensure all ingredients meet dietary needs.
How do I choose the best mung bean sprouts?
Look for fresh mung bean sprouts that are firm and crisp, with no dark spots all over. They should have a vibrant color, indicating freshness. Avoid sprouts that appear wilted; this can lead to a soggier final dish.
Savor the Crunch: Chicken and Bean Sprouts Stir-Fry Bliss
Ingredients
Equipment
Method
- In a bowl, mix chicken strips with water, oil, soy sauce, and cornstarch. Allow it to sit for 20 minutes to soak up the flavors.
- Soak the bean sprouts in cold water for 2-3 minutes, then rinse them well and drain thoroughly.
- Slice the scallions, mince the garlic, and cut the shiitake mushrooms.
- On high heat, warm 2 tablespoons of oil in a wok until it starts to smoke.
- Add the marinated chicken to the hot wok, sear for 20 seconds, then stir-fry for another 20 seconds before removing it.
- Add remaining oil, mushrooms, and the white parts of scallions; stir-fry for 10 seconds. Toss in the garlic and stir briefly.
- Introduce the bean sprouts to the wok, pouring Shaoxing wine around the edge.
- Stir in oyster sauce, salt, sesame oil, white pepper, and optional MSG; mix well.
- Return the chicken to the wok, including any juices. Stir over maximum heat for 10 seconds.
- Stir in the cornstarch mixture and cook for 15 seconds until the bean sprouts become translucent.
- Plate your stir-fry and serve hot with steamed jasmine rice or noodles.
