Introduction

This Chicken and Bean Sprouts Stir-Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken thighs combined with crunchy mung bean sprouts and savory mushrooms deliver a satisfying Asian-inspired meal. With a balance of vibrant sauces and aromas, it’s both approachable and delicious.

A bowl filled with a stir-fry of pale white bean sprouts, light brown shredded meat, bright green sliced scallions, and dark brown sliced mushrooms, all mixed together with a slightly glossy texture; the bowl is round with blue patterns on its white surface and sits on a woven brown mat. Behind it on a wooden chopping board, there are two whole brown mushrooms, a bulb of white garlic with two cloves peeled, and some green scallions. In the far back, a small white bowl of steamed white rice rests. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

1 pound fresh mung bean sprouts

4 scallions (cut in half lengthwise, then into 2-inch pieces, white and green parts separated)

2 cloves garlic (minced)

5 shiitake mushrooms (fresh or dried/reconstituted, sliced)

3 tablespoons vegetable oil (divided)

2 teaspoons Shaoxing wine

2 teaspoons oyster sauce

¾ teaspoon salt

¼ teaspoon sesame oil

1/8 teaspoon ground white pepper

¼ teaspoon MSG (optional, for extra restaurant flavor)

1 teaspoon cornstarch (dissolved in 2 teaspoons water)

Instructions

Step 1: Mix 1 tablespoon water with the chicken strips until absorbed. Add 1 teaspoon vegetable oil, soy sauce, and 1 teaspoon cornstarch. Stir well and let marinate for 20 minutes.

Step 2: Wash mung bean sprouts in cold water, letting them soak for 2-3 minutes to rehydrate and refresh. Drain thoroughly in a colander.

Step 3: Prepare scallions by separating white and green parts and cutting into pieces. Slice mushrooms and mince garlic. Have all sauces and seasonings measured and ready.

Step 4: Heat a wok over high heat until it just starts to smoke. Add 2 tablespoons vegetable oil around the perimeter. Spread chicken evenly and sear without stirring for 20 seconds. Stir-fry for another 20 seconds, then transfer to a bowl.

Step 5: Add 1 tablespoon vegetable oil to wok. Stir-fry mushrooms and white scallions for 10 seconds, then add garlic and continue cooking on highest heat.

Step 6: Add mung bean sprouts and stir-fry everything together briefly. Pour Shaoxing wine around the wok’s edge and stir. Add oyster sauce, salt, sesame oil, white pepper, and MSG if using.

Step 7: Return chicken and any accumulated juices to wok along with green scallion parts. Keep the heat maximum for a good sear.

Step 8: Stir-fry mixture for 10 seconds, spreading it around the wok sides to develop wok hei flavor. When liquid bubbles, stir in the cornstarch-water mixture.

Step 9: Continue stir-frying for 15 seconds until bean sprouts start to turn transparent. Serve immediately.

Tips & Variations

If you prefer less work, skip removing bean sprout roots but rinse well to improve texture.

Substitute chicken breast for thighs if you want a leaner option.

For added heat, add a pinch of crushed red pepper flakes or a splash of chili oil.

Use fresh shiitake mushrooms if possible for best flavor; reconstituted dried are fine too.

FAQs

Can I use other types of mushrooms in this recipe?

Yes, you can substitute shiitake mushrooms with button, cremini, or oyster mushrooms depending on availability and preference.

What if I don’t have Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or a mild rice wine vinegar can work as substitutes. Use sparingly to avoid overpowering flavors.

Dinner

Chicken and Bean Sprouts Stir-Fry Recipe