Description

This Chicken and Bean Sprouts Stir-Fry is a quick, flavorful dish combining tender chicken thighs with crunchy mung bean sprouts and savory shiitake mushrooms. Enhanced with garlic, scallions, and a fragrant blend of Shaoxing wine, oyster sauce, and sesame oil, this stir-fry delivers a delightful balance of texture and taste perfect for a wholesome weeknight dinner.

Ingredients

Scale

Protein

500 g Chicken Thighs (can substitute with chicken breast for leaner meat)

Vegetables

200 g Mung Bean Sprouts (substitute with soybean sprouts if desired)
4 pieces Scallions (use both white and green parts)
3 cloves Garlic (fresh garlic preferred; garlic powder can be used)
100 g Shiitake Mushrooms (dried or reconstituted mushrooms can be substituted)

Oils & Sauces

2 tablespoons Vegetable Oil (any neutral oil like canola is suitable)
2 tablespoons Shaoxing Wine (dry sherry can substitute)
2 tablespoons Oyster Sauce (use mushroom sauce for a vegetarian alternative)
1 teaspoon Sesame Oil (can be replaced with another oil)

Seasonings & Thickeners

1 teaspoon Salt (consider low-sodium options)
1/2 teaspoon Ground White Pepper (swap with black pepper if desired)
1 teaspoon MSG (optional; omit if avoiding)
1 tablespoon Cornstarch (arrowroot powder can be a substitute)

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Instructions

Prepare Ingredients: Rinse the chicken thighs and pat them dry. Slice the chicken into thin bite-sized pieces to ensure quick and even cooking. Clean mung bean sprouts thoroughly, slice scallions into thin rounds separating white and green parts, mince the garlic finely, and slice shiitake mushrooms.
Marinate Chicken: In a bowl, combine the sliced chicken with half the cornstarch, half the Shaoxing wine, and a pinch of salt and white pepper. Mix well and let it marinate for about 10 minutes to tenderize and infuse flavor.
Heat Oil and Sauté Aromatics: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and white parts of the scallions and quickly stir-fry until fragrant, about 30 seconds, being careful not to burn the garlic.
Cook Chicken: Add the marinated chicken pieces to the wok. Stir-fry continuously until the chicken is cooked through and lightly browned, about 5 to 7 minutes, ensuring even cooking.
Add Mushrooms and Sprouts: Add the sliced shiitake mushrooms and mung bean sprouts to the wok. Stir-fry together with the chicken for 3 to 4 minutes until the mushrooms soften slightly and sprouts maintain a crisp texture.
Combine Sauces and Seasonings: Pour in the remaining Shaoxing wine, oyster sauce, remaining cornstarch dissolved in a tablespoon of water to thicken the sauce, sesame oil, salt, white pepper, and optional MSG. Toss everything to combine evenly and allow the sauce to coat all ingredients, cooking for another 2 minutes until slightly thickened.
Finish and Garnish: Remove from heat and stir in the green parts of the scallions for freshness. Adjust seasoning to taste with extra salt or pepper if needed. Serve hot immediately over steamed rice or noodles.

Notes

Using chicken breast instead of thighs will reduce fat but may make the dish less juicy.
Substitute soybean sprouts if mung bean sprouts are unavailable for a slightly different but pleasant crunch.
Oyster sauce can be replaced with mushroom sauce or soy sauce for vegetarian or vegan adaptations.
To avoid MSG, simply omit it without significantly impacting flavor.
Ensure not to overcook the bean sprouts to maintain their crisp texture.
For a gluten-free version, verify oyster sauce and Shaoxing wine substitutes or use tamari and gluten-free cooking wine.