Description
A vibrant and quick Chicken and Bean Sprouts Stir-Fry recipe combining tender chicken thighs with crunchy mung bean sprouts, shiitake mushrooms, and scallions, all tossed in a flavorful sauce with Shaoxing wine and oyster sauce. This dish delivers a perfect balance of savory and light textures, cooked rapidly in a hot wok for authentic wok hei aroma and taste.
Ingredients
Scale
Chicken Marinade
- 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
Main Stir-Fry
- 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
- Marinate the Chicken: Mix 1 tablespoon of water with the chicken strips until absorbed. Add 1 teaspoon vegetable oil, ½ teaspoon soy sauce, and 1 teaspoon cornstarch. Combine well and set aside for 20 minutes to allow the flavors to penetrate the meat.
- Prepare Bean Sprouts: Wash mung bean sprouts thoroughly in cold water for 2-3 minutes to rehydrate and refresh them. Drain completely in a colander; optionally pinch off root ends though it’s labor-intensive.
- Prep Other Ingredients: Slice scallions separating white and green parts, mince garlic, and slice shiitake mushrooms. Measure all sauces and seasonings to have them ready for quick cooking.
- Cook the Chicken: Heat a wok on high until just smoking. Add 2 tablespoons oil and spread around the wok. Place chicken strips evenly and sear without stirring for 20 seconds, then stir-fry for another 20 seconds until just cooked. Remove chicken to a bowl.
- Stir-Fry Mushrooms and Scallions: Add 1 tablespoon oil to the wok with mushrooms and white scallion parts. Stir-fry for 10 seconds, then add minced garlic and continue cooking over highest heat.
- Add Bean Sprouts and Seasonings: Toss in mung bean sprouts and stir-fry everything together. Spread Shaoxing wine around the wok edges and stir quickly. Add oyster sauce, salt, sesame oil, white pepper, and MSG if using.
- Combine Chicken and Greens: Return chicken and any juices to the wok along with green scallion parts. Keep the heat at maximum and stir-fry for another 10 seconds to combine.
- Finish with Cornstarch Slurry: Move ingredients around the wok edges to get a good sear (wok hei). When liquid bubbles, pour in cornstarch slurry and stir-fry for an additional 15 seconds until mung bean sprouts turn slightly transparent and sauce thickens.
- Serve Immediately: Remove from heat and serve hot for best texture and flavor.
Notes
- Ensure wok is extremely hot before cooking for authentic wok hei flavor.
- Prepare all ingredients and sauces before starting cooking to maintain high heat and quick stir-fry times.
- MSG is optional but enhances the savory umami flavor often found in restaurant dishes.
- Adjust salt level according to oyster sauce saltiness and personal preference.
- Pinching off bean sprout roots is optional; rinsing well is usually sufficient.
- Using chicken thighs offers more tenderness and flavor than breast.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chicken stir fry, bean sprouts stir fry, Chinese chicken recipe, wok cooking, quick dinner, mung bean sprouts, shiitake mushrooms
