Stir Fry Chicken With Bean Sprouts


This Stir Fry Chicken With Bean Sprouts is a great way to make stir fry chicken at home. If you have never cooked with bean sprouts before you will be amazed at their crisp, juicy texture and mild garlicky flavor. Perfect for low carb diets and gluten-free. Wholesome and nutrient-packed stir fry chicken with bean sprouts is quick and easy to make. A tasty and nutritious stir fry for the whole family.


What? What white substance is covering the sidewalks, yards, and streets? What fluff was slowly falling to the ground while twirling in the air? What nerve-wracking trip to work in eight hours? I have absolutely no idea what you’re referring to.

Snow peas and bean sprouts in a stir-fry with chicken:

What it took for 4:


* 2 chicken breasts, thinly sliced

* 2 cups snow peas, trimmed

* 2 cups bean sprouts

* 2 cups cooked basmati or jasmine rice

* 1 Tbs. toasted sesame oil

* 2 Tbs. mirin, divided

* 1/2 yellow onion, thinly sliced

* 4 garlic cloved, minced

* 1-inch piece fresh ginger, minced

* 3 Tbs. soy sauce

* 1/2 tsp. crushed red pepper flakes

* 2 Tbs. fresh cilantro, chopped

* juice of half a lime

* coarse salt and freshly ground pepper

Sesame oil is heated rapidly in a wok. 30 seconds should be given for the ginger and half of the garlic to bloom. The chicken should cook rapidly after being added and tossed around. Add a generous amount of salt and pepper for seasoning. Cook for a further minute or two after adding 1 Tbs. mirin. Chicken should be taken out of the wok and put aside.

Add the onions back to the wok. until they begin to soften, cook for three minutes. Add the remaining ginger and garlic, then bloom for another 30 seconds. Bean sprouts and snow peas should be added. Add a generous sprinkle of the soy sauce and mix well. Re-toss after adding the red pepper flakes that have been crushed. More mirin can be added for flavor. Add the lime juice, cilantro, and chicken back to the pan. Combine by tossing. Once more taste, and if additional soy sauce is required, add it.

Serve alongside rice. Get to bed early.

Chicken and Bean Sprouts

This is the kind of quick, easy dish I like to make with chicken the most. This recipe of Chicken with Bean Sprouts is flavorful, fast, and healthful.

It goes without saying that Chinese takeout is very popular, but you can cook some at home very easily.

I frequently purchase chicken without knowing what I’m going to make with it. However, if you do, you may make this dish with confidence. Also, remember to try my Szechuan chicken dish.

I frequently purchase bean sprouts to add to my delicious beef bowl and chicken pho recipes.

I purchase a few bunches of cilantro each week to ensure that I always have some on hand. I put it in a glass jar with a little water to keep it fresh all week, and I cover it loosely with a plastic bag.

The other things I usually keep on hand are some fresh limes and some shredded carrots for the countless dishes I add them to. Fresh citrus is always a wonderful idea.

My love for Asian cuisine is unwavering. I enjoy shopping at Asian markets for unique flavors and ingredients. These grocery stores’ colorful and diverse selection of items truly bring a lot to the table.

The secret to this dish isn’t one thing, it’s how all the flavors mingle together. That being said, sesame oil really adds a nutty flavor and aroma that is irresistible. I love experimenting with its many varieties. You have toasted sesame oil which is dark in color and best for flavoring dishes. Then there’s refined sesame oil which has a lighter color, neutral flavor, and a high smoke point which makes it an excellent candidate for stir fry. Finally, there’s unrefined sesame oil which is best for salads and dressings. This variety has a light amber color and a slightly nutty flavor. 

Because of its exceptionally nutritional qualities, sesame oil is known as the “Queen” of oils. Sesame oil is excellent for skin because it has anti-inflammatory characteristics, and veggies cooked in it have all the vitamins and minerals your body need. Additionally, it is beneficial for blood circulation and metabolism. And it bears mentioning again: It has an extraordinary flavor!

But first, let’s examine the procedures required to prepare this delectable chicken and bean sprout meal.

Start by slicing your chicken into strips or bits as desired.

Next, chop your carrots into Juliennes. They are even available pre-sliced at the grocery shop.

Sesame oil should be added to a skillet, and the chicken should be sauteed for a few minutes, but not until it is fully done.

Mix together chicken broth, soy sauce, crushed red pepper, and cornstarch. Pour it into the pan with your chicken. Simmer until the chicken reads 165°.

Add in bean sprouts and carrots so they get warm. Turn off the heat, give it a stir and it’s all ready.

Serve and top with cilantro and lime juice. For extra spice add in sriracha or hot mustard.

Add in any vegetable you like to ensure it’ll be your family’s favorite dish!

Could I use bouillon in place of broth?

Yes, of course. Add-in the amount of liquid and then add chicken bouillon to taste.

What is a julienne cut?

The vegetable is chopped into long, matchstick-sized strips using a julienne technique. The julienne peeler is this. I use one that functions similarly to a potato peeler. Alternately, use a knife to thinly slice the vegetables.

Add three chopped celery stalks to the recipe to make it more reminiscent of American chow mein. This is not the noodle version of chow mein or lo mein. But if that’s what you want, just mix in some cooked Chinese egg noodles, spaghetti noodles, or something comparable, and you’ll have made a dish that resembles the perennially well-liked take-out dish.
Add some chili paste for flavor and spice, and some crushed red pepper if you prefer it a little spicier.
Add additional Asian oyster sauce or hoisin sauce if you like your food a bit sweeter.


■ 600g|1.25lb chicken skinned, trimmed and deboned chicken

■ 800g|1.75lb bean sprouts

■ 1/4 teaspoon of light soy sauce

■ 1 red onion cut to eight parts

■ 1/2 onion finely chopped

■ 2 clove of garlic, chopped

■ 1 teaspoon of grated ginger

■ 2 teaspoons of oyster sauce

■ 2 teaspoons of Chinese rice wine

■ 2 tablespoons of chicken stock or water

■ 1 tablespoon of plain flour

■ spring onion for garnish (optional)

■ 6 tablespoons of cooking oil

■ salt and white pepper


  1. If necessary, trim the chicken. The chicken should be butterflyed or cut through thinly on the horizontal axis before being cut into fine strips on the vertical axis.
  2. Grate or mince the ginger and mix it with the chicken before adding the soy sauce, salt, and pepper.
  3. Cut the red onion into 8 wedges, then mince the garlic and onion.

Trim the bean sprouts, removing the tops and root ends, then wash and drain them.

  1. Add the red onion, onion, and garlic to a large, lidded frying pan with 3 tablespoons of oil. Gently cook the onions until they begin to become brown. For two to three minutes, cover the pan and cook the bean sprouts. Put the mixture in a covered dish to maintain warmth.
  2. Quickly cook the chicken slices in the remaining oil that has been added to the frying pan. Reintroduce the bean sprout mixture and gently stir it into the cooked chicken. Reduce the heat, add 2 tablespoons of stock or water, cover the pan, and simmer for 5 minutes.
  3. Add the Chinese wine, oyster sauce, and white pepper to the chicken and stir to combine. With tongs, transfer the chicken and beansprouts to a serving dish, reserving the cooking liquid.

7. Mix the tablespoon of flour with a little of the remaining cooking liquid from the pan, then add back to the pan and stir through, cook the sauce until it thickens. Pour the sauce over the chicken and garnish with the slivers of spring onion.

Bean Sprout Stir Fry

Try some homestyle Chinese with this easy, healthy, and delicious bean sprout stir fry that takes just minutes to put on your dinner table! {Vegan, Gluten-Free Adaptable}

Have you ever made fried noodles with bean sprouts and ended up with a big bag of leftover bean sprouts? This bean sprout stir fry is the perfect recipe to help you use a big batch of bean sprouts. 

Bean sprout stir fry is a traditional dish you’ll see in Chinese households on the Mainland. And while it might not look that exciting, it tastes better than it looks. If you’re trying out some of my other Chinese recipes, make this side dish to round out your meal with health benefits and big taste. 


To make the bean sprout stir fry, all you need is bean sprouts, sauce, and chopped aromatics.

Cooking process

Did I mention it only takes a few minutes to make this bean sprout stir fry? That means you can have a healthy, flavorful Chinese side dish even on the busiest night of the week. All you need to do is:

  1. Brown some garlic
  2. Saute the green onion to release the fragrance
  3. Cook the bean sprouts over very high heat
  4. Finish them up with the sauce.

How to serve

I love to serve my bean sprout stir fry on the side of just about any main dish. Scooping up the sprouts with a bite of rice together makes it all the more tasty!

  • Ginger Chicken Stir Fry
  • Sichuan Roasted Whole Chicken 
  • Sweet and Sour Pork
  • Instant Pot Braised Beef (Chinese-Style)
  • Chinese Lion’s Head Pork Meatballs 


Bean sprouts are also very beneficial to your health. They are rich in calcium, magnesium, potassium, and vitamin C, which you need to strengthen your immune system. They also include large amounts of vitamins A, B, D, E, and K. This bean sprout stir fry should be on your menu tonight if you’re searching for something filling, tasty, and healthy that will help you stick to your health objectives.

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