Chicken & Bean Sprouts Stir-Fry Recipe

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Ready in less than 30 minutes, this chicken and bean sprouts stir-fry recipe is perfect 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 teaspoons vegetable oil

  • 2 teaspoons soy sauce

  • 1 teaspoon brown or white sugar

Image Credit: Kirsten Nunez

Step 1

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 tablespoon vegetable oil

  • 2 teaspoons brown or white sugar

  • 2 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 1 to 2 teaspoons sesame oil

  • 1/2 teaspoon ground white pepper

  • 2 teaspoons cornstarch

  • 4 teaspoons 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.

Step 1

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

Step 2

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

Image Credit: Kirsten Nunez

Chicken & Bean Sprouts Stir-Fry

Things You'll Need

  • 4 cups fresh bean sprouts

  • 1 pound 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 teaspoons minced garlic

  • Chicken marinade

  • Stir-fry sauce

  • Cornstarch slurry

  • 3 tablespoons vegetable oil plus more as needed

  • Scallions (for topping)

  • Salt or soy sauce if needed

Image Credit: Kirsten Nunez

Step 1

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

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Image Credit: Kirsten Nunez

Step 2

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

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.

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Image Credit: Kirsten Nunez

Step 3

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

Step 4

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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Step 5

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

Step 6

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.

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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

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