Best Stir Fried Chicken With Bean Sprouts Recipes

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CHOP SUEY - CHICKEN STIR FRY



Chop Suey - Chicken Stir Fry image

Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!

Provided by Nagi

Categories     Mains     Stir Fry

Time 14m

Number Of Ingredients 16

180g (6oz ) chicken breast (, thinly sliced)
1/2 tsp baking soda / bi-carb ((optional, Note 1))
1 tbsp cornflour / corn starch
1 1/2 tbsp light soy sauce (, or all purpose soy(Note 3))
1 tbsp Oyster Sauce ((Note 4))
1 tbsp Chinese Cooking Wine (OR Mirin (Note 5))
1/2 tsp sesame oil ((optional))
Dash of white pepper ((or black))
3/4 cup (185 ml) water
1 1/2 tbsp vegetable oil ((or other cooking oil))
2 garlic cloves (, finely chopped)
1/2 onion (, sliced (white, brown, yellow))
5 - 6 stems choy sum ((or other Asian greens))
1 medium carrot
1/2 cup sliced mushrooms ((shiitake is authentic, but any will do))
1 cup bean sprouts

Steps:

  • Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
  • Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
  • Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
  • Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
  • Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
  • Add chicken, cook for 1 minute until the surface changes from pink to white.
  • Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
  • Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
  • Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

Nutrition Facts : ServingSize 618 g, Calories 298 kcal, Carbohydrate 18 g, Protein 25 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 1112 mg, Fiber 4 g, Sugar 5 g

CHICKEN AND SPROUTS STIR FRY



Chicken and Sprouts Stir Fry image

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

1 1/4 lbs boneless skinless chicken breasts
2 cups bean sprouts, rinsed and dried
2 1/2 tablespoons vegetable oil, divided
1 1/2 teaspoons gingerroot, minced and pared
2 garlic cloves, minced
3/4 cup scallion, chopped
3/4 cup carrot, chopped
3 -4 tablespoons reduced sodium soy sauce
3 tablespoons honey

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

CHICKEN STIR-FRY



Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories     World Cuisine Recipes     Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  • Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
  • Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  • Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

CHICKEN VEGETABLE STIR FRY



Chicken Vegetable Stir Fry image

If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 20m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
2 large red or yellow bell peppers, chopped
1 ¼ cups chopped red onion
2 cups bean sprouts
1 cup snow peas, cut in 3/4-inch pieces
2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 (8.8 ounce) pouches UNCLE BEN'S® READY RICE® - Whole Grain Brown
2 tablespoons sesame seeds

Steps:

  • In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
  • Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
  • Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 52.6 g, Cholesterol 69.2 mg, Fat 16.6 g, Fiber 6.2 g, Protein 34.5 g, SaturatedFat 2.9 g, Sodium 886.3 mg, Sugar 8.3 g

STIR-FRIED CHICKEN WITH BEAN SPROUTS



Stir-Fried Chicken With Bean Sprouts image

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

200 g shredded chicken
100 g bean sprouts
1 red pepper, julienned
5 g spring onions, chopped
5 g ginger
20 g cornflour
100 ml chicken broth
salt & pepper, to taste
oil, for frying

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

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