Stir Fried Chicken With Bean Sprouts Recipes
CHICKEN AND SPROUTS STIR FRY
This is an adaptation of a Weight Watchers Recipe that is great served with a scoop of fluffy white rice.
Provided by CaliforniaJan
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.
- To same wok add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.
- Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.
- Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.
- Top warm sprouts with chicken mixture.
Nutrition Facts : Calories 325.4, Fat 12.4, SaturatedFat 1.9, Cholesterol 90.8, Sodium 588.2, Carbohydrate 21.4, Fiber 2.3, Sugar 16.9, Protein 33
BEAN SPROUT RECIPES: STIR FRY BEAN SPROUTS
This light Asian flavored side dish is not just a great accompaniment for Chinese dishes. Serve it with chicken breasts baked with soy sauce, or grilled beef. Stir fried bean sprouts are also great as part of a vegetarian meal.
Provided by Karen Ciancio
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet or wok on medium heat. Add the mushrooms and garlic. Cook until the mushrooms have released their juices.
- Add the sprouts, ginger and green onions. Cook and stir until the sprouts are heated through and coated with the oil mixture.
- Add the walnuts and soy sauce. Cook and stir for about 30 seconds.
Nutrition Facts : Calories 134 kcal, Carbohydrate 7 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, TransFat 1 g, Sodium 174 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
STIR-FRIED VEGETABLES WITH CHICKEN OR PORK
I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.
Provided by Nishana Lee
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
- Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
- In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g
MONGOLIAN CHICKEN WITH MUNG BEAN SPROUTS
Steps:
- Gather the ingredients.
- Briefly blanch the mung bean sprouts in boiling water (15 to 30 seconds). Drain and run under cold water to stop the cooking. Set aside to continue draining.
- Cut the chicken into cubes that are between 1/2- and 1-inch (it's easiest to do this if the chicken is partially frozen).
- Place the chicken into a medium-size bowl, add the marinade ingredients, and marinate the chicken for 15 minutes.
- While the chicken is marinating, prepare the sauce and remaining vegetables. In a small bowl, combine the hoisin sauce , dark soy sauce , red wine vinegar, sugar, and water or chicken broth. Set aside.
- In a small bowl, combine the 2 teaspoons cornstarch with the 4 teaspoons water and set aside.
- Rinse the green onions thoroughly and chop on the diagonal into 1-inch pieces.
- Peel and chop the onion and garlic.
- Heat a wok on medium-high to high heat. Heat 2 tablespoons oil, swirling so that it coats the sides.
- When the oil is hot, add the chicken. Stir-fry until it changes color is approximately 80 percent cooked.
- Remove the chicken. Clean out the wok.
- Heat 1 tablespoon oil in the wok. When the oil is hot, add the garlic, green onion, and hot pepper flakes and stir-fry for 15 seconds.
- Then add the chicken back into the pan. Stir-fry briefly, then push to the sides.
- Add the sauce in the middle.
- Give the cornstarch/water mixture a quick stir and add to the sauce, stirring. Continue stirring until the sauce thickens.
- Add the chopped onion, cook for a few more minutes.
- Stir in the bean sprouts , cook for another minute.
Nutrition Facts : Calories 327 kcal, Carbohydrate 10 g, Cholesterol 97 mg, Fiber 1 g, Protein 37 g, SaturatedFat 2 g, Sodium 671 mg, Sugar 4 g, Fat 15 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
EASY CHICKEN STIR FRY
Easy Chicken Stir Fry that's perfect for any night of the week. This recipe is my family's favorite and is made with healthy and delicious ingredients.
Provided by Joanna Cismaru
Categories Lunch Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Start by chopping and slicing all the vegetables and the chicken.
- In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.
- In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
- Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.
- Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
- Serve over steamed rice.
Nutrition Facts : Calories 410 kcal, Carbohydrate 35 g, Protein 34 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 2106 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
STIR-FRIED CHICKEN WITH BEAN SPROUTS
A recipe I found in my collection of cuttings from magazines. I'm posting it here for safe-keeping to try later, since I need to get rid of all these piles of papers I've collected over the last year. A Shanghai preparation. Number of servings is just an estimate.
Provided by Galley Devil
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken with cornflour, salt and pepper for one hour.
- Heat oil in a wok and fry chicken for two minutes.
- Drain oil from the wok and saute spring onions, ginger, red pepper and bean sprouts for 30 seconds.
- Add broth and chicken, and cook for two minutes.
Nutrition Facts : Calories 150.9, Fat 8.1, SaturatedFat 2.3, Cholesterol 37.5, Sodium 115.5, Carbohydrate 8.2, Fiber 1.6, Sugar 2.5, Protein 11.4
CLASSIC BEAN SPROUT STIR FRY
Steps:
- In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.
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CHICKEN AND BEAN SPROUTS STIR FRY - THE WOKS OF LIFE
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Estimated Reading Time 7 mins
- For the chicken, mix 1 tablespoon of water with the strips of chicken until the water has been completely absorbed by the meat. Add the oil, soy sauce, and cornstarch, and mix until well combined. Set aside for 20 minutes.
- Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes so they are rehydrated. This step not only washes the sprouts but also allows them to absorb some of that cold water to regain their freshness and crunch. Transfer them to a colander, setting them over a bowl or the sink to let the excess water drain completely. The root portion of the bean sprout can be a bit stringy and unpleasant, and some folks do pinch it off--but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold water.
- Finally, prepare the other ingredients--namely the scallions, garlic, and mushrooms. Cooking this dish quickly is really important, so your bean sprouts don’t turn to mush. If you’re not great adding quick measurements of spices, oils, and sauces, it’s best if you have all of those ingredients prepped and measured in advance, in addition to the fresh ingredients.
- Heat your wok on high heat until it just starts to smoke, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken, and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.
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- Clean the bean sprouts of their stringy roots and any residual beans. Rinse with cold water thoroughly and squeeze out any excess water, then set them aside to let them dry. If the bean sprouts are still very wet at the time you’re about to cook, gently pat them dry with paper towels.
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Estimated Reading Time 2 mins
- Heat a wok or frying pan over high heat and add the olive oil, when it’s hot (the oil will ripple) add the mushrooms; season with salt and pepper.
- Saute on high for 4 to 5 minutes, until the mushrooms have started to darken and give off some of their water.
- With the heat still on high, add the white onion and celery to the pan; again season with salt and pepper.
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Estimated Reading Time 7 mins
- Add all the marinade ingredients to the chicken in a bowl, mix well with your hands so the chicken absorbs all the marinade liquid, and set aside.
- Prepare the sauce by mixing together ½ cup stock or water, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, ¼ teaspoon sesame oil, a pinch of freshly ground white pepper, and 2 teaspoons cornstarch.
- When ready to cook, preheat your wok over medium high heat until it’s almost smoking. Add 2 tablespoons oil to the wok and sear the chicken until it's just browned. If your wok is as hot as it should be, the chicken should not stick. Turn off the heat while you transfer the chicken to a separate bowl. Leave any oil/fat in the wok.
- Add 2 additional tablespoons oil to the wok, and add the string beans in a single layer. Sear the string beans on one side, about 1 minute. Stir-fry the beans for 30 seconds, and then add ¼ cup water to the wok. Cover the wok and allow the green beans to steam for 60-90 seconds (still on medium high heat).
CHICKEN AND BRUSSELS SPROUTS STIR FRY (25 MINUTES ONLY ...
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Estimated Reading Time 7 mins
- Prep ingredients: wash and cut brussels sprouts into halves, slice chicken tenderloin into 1-2 inch pieces, and mince garlic.
- Heat a large cast iron skillet or wok, then add ~ 1 tbsp vegetable oil (more if needed). Add Brussels sprouts and cook until they are browned. Stirring continuously. If the skillet looks dry throughout the process (no more oil on the bottom), add more vegetable oil.
- Once Brussels sprouts are brown on the outside and soft on the inside (do not overcook), remove from skillet and set aside.
- Add more vegetable oil if needed. Then add garlic and chicken. Cook chicken, stiring continuously, until it is very close to being done, then add Brussels sprouts back into the skillet.
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