Are you looking for a flavourful stir fry that is easy to make yet nonetheless delicious? This Stir-Fry with Chicken and Bean Sprouts is the ideal option! Satisfying and nourishing, this meal has shiitake mushrooms, crisp mung bean sprouts, marinated chicken, and a lovely blend of Asian sauces. This stir fry is perfect for hectic weeknights since it just takes a few minutes to prepare and serves a restaurant-caliber supper in the convenience of your own home. Your palate will be charmed by the harmony of flavours and textures without requiring you to spend a lot of time 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 Olive 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 olive 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)
Directions:
- Let the chicken marinate: Combine 1 tablespoon water, 1 teaspoon olive oil, ½ teaspoon soy sauce, and 1 teaspoon cornflour in a dish with the chicken strips. Give the chicken ten to fifteen minutes to marinade.
- Get the ingredients for the stir-fry ready: Wash and drain the bean sprouts, cut the shiitake mushrooms, and chop the scallions, separating the white and green sections, while the chicken marinates.
- Cook the chicken by heating a large pan or wok over high heat with 1 tablespoon of vegetable oil. Stir-fry the marinated chicken for two to three minutes, or until it is cooked through and has a light brown. After taking the chicken out of the pan, put it aside.
- Add another tablespoon of Olive oil to the same skillet and stir-fry the veggies. Add the white sections of the scallions and the minced garlic. Stir-fry until aromatic, about 30 seconds. Cook the shiitake mushrooms for two minutes until they are tender.
- Seasonings and bean sprouts should be added. Stir-fry the bean sprouts for an additional one to two minutes. Add the oyster sauce, Shaoxing wine, MSG (if using), salt, and ground
- white pepper. Mix to blend.
- Mix chicken and veggies: Put the cooked chicken back in the pan and mix it with the veggies. Cook for one more minute, or until the sauce has slightly thickened, after adding the dissolved cornflour mixture.
- Finish and serve: Top with the green sections of the scallions, drizzle with sesame oil, and serve hot over noodles or rice.
In conclusion, this stir-fried chicken with bean sprouts is a flavourful, fast, and simple lunch. While the savoury mushrooms and crunchy bean sprouts provide a nice texture contrast, the marinated chicken is moist and tender. You’ll want to prepare this meal again and again because of the simple but flavourful sauce that unifies everything. This stir fry is great for weekday evenings or whenever you need a fast, filling supper that will wow your family and friends!