30-Minute Chicken & Bean Sprouts Stir-Fry

This easy recipe is the perfect solution for a quick meal after a busy workday.

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Ready in less than 30 minutes, this chicken and bean sprouts stir-fry recipe is ideal for weeknight dinners. It features the perfect combination of tender chicken, crispy vegetables, and soy-sauce-based sauce. Better yet, you can customize this recipe by adding whatever veggies you have on hand. Serve the finished stir-fry with rice or on its own.

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Image Credit: Kirsten Nunez

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Chicken Marinade

Things You'll Need

  • 2 tsp. vegetable oil

  • 2 tsp. soy sauce

  • 1 tsp. brown or white sugar

Image Credit: Kirsten Nunez

1. Mix the marinade ingredients

In a bowl, whisk all the ingredients together. Set aside.

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Image Credit: Kirsten Nunez

Stir-Fry Sauce

Things You'll Need

  • 1 Tbsp. vegetable oil

  • 2 tsp. brown or white sugar

  • 2 Tbsp. soy sauce

  • 2 Tbsp. oyster sauce

  • 1 to 2 tsp. sesame oil

  • 1/2 tsp. ground white pepper

  • 2 tsp. cornstarch

  • 4 tsp. water

Image Credit: Kirsten Nunez

Tip

To better control the sodium content, use low-sodium soy sauce and add 1/2 teaspoon salt. You can add more salt later if needed.

1. Mix the sauce ingredients

Whisk the vegetable oil, sugar, soy sauce, oyster sauce, sesame oil, and white pepper in a bowl.

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Image Credit: Kirsten Nunez

2. Mix the cornstarch and water

In a separate bowl, combine the cornstarch and water to make a slurry. Whisk and set aside.

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Image Credit: Kirsten Nunez

Chicken & Bean Sprouts Stir-Fry

Things You'll Need

  • 4 cups fresh bean sprouts

  • 1 lb. chicken breast, cubed

  • 1/2 small white onion, diced

  • 1/2 cup sliced carrots

  • 1/2 cup sliced shiitake mushrooms

  • 1/2 cups sliced bell pepper

  • 2 tsp. minced garlic

  • Chicken marinade

  • Stir-fry sauce

  • Cornstarch slurry

  • 3 Tbsp. vegetable oil (plus more as needed)

  • Scallions (for topping)

  • Salt or soy sauce if needed

Image Credit: Kirsten Nunez

1. Toss the chicken and marinade

Toss the marinade and chicken together. Let it sit for 10 minutes.

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Image Credit: Kirsten Nunez

2. Blanch the bean sprouts

While the chicken is marinating, blanch the bean sprouts to help them stay crispy.

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To do this, bring a large pot of water to a boil and then add the bean sprouts for 30 seconds. Next, drain the sprouts and rinse them under cold water to stop the cooking process. Set aside.

Image Credit: Kirsten Nunez

3. Cook the chicken

In a large skillet over high heat, warm 2 tablespoons of oil. Add the chicken and cook until opaque and nearly cooked through, about three to four minutes. Transfer the chicken to a separate plate and carefully wipe down the skillet.

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Image Credit: Kirsten Nunez

4. Cook the vegetables

Add 1 tablespoon of oil to the skillet. Over high heat, cook the onions, carrots, shiitake mushrooms, and bell peppers until crispy-tender, about three to four minutes. Add the garlic and cook for another 30 seconds.

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Image Credit: Kirsten Nunez

5. Finish cooking

Return the chicken to the skillet along with its juices. Add the sauce, mix well, and cook for two to three minutes to finish cooking the chicken.

Image Credit: Kirsten Nunez

Add the slurry and mix well. Finally, add the bean sprouts and cook for two minutes or until the sprouts start to turn transparent but are still crispy.

Taste the stir-fry and add more soy sauce or salt depending on your preference.

Image Credit: Kirsten Nunez

Top with sliced scallions and serve with brown or white rice. Enjoy!

Image Credit: Kirsten Nunez

Looking for another easy weeknight meal?

Our recipe for garlic butter cod is simple and delicious!

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