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.
STIR-FRIED CHICKEN WITH GREENS
The chicken is not the centerpiece of this stir-fry, and you can leave it out, or use tofu instead, for a vegetarian version. It adds flavor and some substance, but this stir-fry is mostly about antioxidant-rich cruciferous vegetables, with a red pepper thrown in for color, adding its own set of nutrients (anthocyanins, beta carotene, vitamin C).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 3 to 4 main-dish servings
Number Of Ingredients 18
Steps:
- In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
- Bring 2 to 3 quarts of water to a rolling boil in a large saucepan and add the kale. Boil 1 minute, until just tender, and transfer to a bowl of cold water. Do not drain the water from the pot. Drain the kale, squeeze out excess water and chop coarsely
- Combine the remaining rice wine, the stock and the soy sauce in a small bowl and set near your wok
- Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain well in a colander
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the white and light green pieces of scallions, the brussels sprouts and the red pepper and stir-fry for 2 minutes. Add the bok choy and stir-fry for another minute. Add the chicken, the kale and the broth mixture. Sprinkle with salt and pepper to taste and stir-fry until the chicken is cooked through, 1 to 2 minutes. Sprinkle on the green scallion ends. Remove from the heat and serve with grains or noodles
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 5 grams, TransFat 0 grams
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
CHICKEN STIR-FRY
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
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
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
STIR-FRIED NOODLES & BEANSPROUTS
A superhealthy side to perk up any Asian-style dish
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Put the egg noodles in a large bowl, cover with boiling water and leave to soak for 8 mins, or until the noodles are tender. Meanwhile, heat the oil in a large, non-stick frying pan and fry the spring onions for 1 min.
- Add the beansprouts and continue to fry, stirring, for 2 mins. Drain the noodles and add to the pan with a good splash of soy sauce. Stir-fry for 1 min more, then serve.
Nutrition Facts : Calories 240 calories, Fat 3 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.88 milligram of sodium
CHICKEN AND CHINESE VEGETABLE STIR-FRY
This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Provided by Laura
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
- Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 16.8 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 3 g, Protein 17.5 g, SaturatedFat 1.7 g, Sodium 500.1 mg, Sugar 4 g
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
STIR-FRIED CHICKEN AND BEAN SPROUTS
Number Of Ingredients 12
Steps:
- 1. Soak dried mushrooms. 2. Skin and bone chicken then shred. Combine cornstarch and sherry. Then add to chicken and toss to coat. 3. Blanch bean sprouts. Shred onion, scallion and soaked mushrooms. 4. Heat oil. Add bean sprouts and shredded vegetables stir-fry 2 minutes. 5. Add salt, sugar and soy sauce and stir-fry to blend in well. Remove vegetables and liquids from pan. 6. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). Return vegetables stir-fry 1-2 minutes more. Serve at once. NOTE: Although this dish can be served with rice, it's usually accompanied by Peking doilies (or pancake rolls). Each diner places a bit of the chicken mixture on his doily, rolls it up to enclose the filling, then picks it up with his fingers. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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
More about "stir fried chicken and bean sprouts recipes"
CHICKEN AND BEAN SPROUTS STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (15)Total Time 35 minsCategory Chicken And PoultryCalories 281 per serving
- 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.
10 BEST STIR FRIED BEAN SPROUTS CHICKEN RECIPES - YUMMLY
From yummly.com
STRING BEAN CHICKEN STIR-FRY (A 20-MINUTE RECIPE!)
From thewoksoflife.com
10 BEST CHICKEN BEAN SPROUT STIR FRY RECIPES - YUMMLY
From yummly.com
CHICKEN VEGETABLE STIR-FRY - CANADIAN LIVING
From canadianliving.com
EASY CHICKEN STIR FRY - JO COOKS
From jocooks.com
10 BEST CHICKEN AND BEAN SPROUTS CHINESE RECIPES
From yummly.com
MONGOLIAN CHICKEN RECIPE WITH MUNG BEAN SPROUTS RECIPE
From thespruceeats.com
HEALTHY BEAN SPROUT RECIPES | STIR FRIED BEAN SPROUTS
From cookingnook.com
10 BEST VEGETABLE STIR FRY WITH BEAN SPROUTS RECIPES - YUMMLY
From yummly.com
BEAN SPROUTS STIR FRY (CHOW MEIN) - LISA G COOKS
From lisagcooks.com
CHICKEN STIR FRY WITH BEAN SPROUTS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
STIR FRY RECIPE WITH BEAN SPROUTS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN AND SPROUTS STIR FRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEAN SPROUT STIR FRY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
10 BEST CHICKEN BEAN SPROUT STIR FRY RECIPES - YUMMLY
From yummly.co.uk
CHICKEN STIR-FRY RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND BRUSSELS SPROUTS STIR FRY - JOYOUS APRON
From joyousapron.com
CHICKEN AND BEAN SPROUTS STIR-FRY | RECIPE CART
From getrecipecart.com
STIR FRIED BEAN SPROUTS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
WOK STIR-FRIED BRUSSELS SPROUTS RECIPE | SIDECHEF
From sidechef.com
BEAN SPROUTS STIR FRY - RECIPES | COOKS.COM
From cooks.com
PORK BRUSSEL SPROUT STIR FRY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN STIR FRY WITH BEAN SPROUTS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CABBAGE STIR FRY - SPEND WITH PENNIES
From spendwithpennies.com
STIR FRY CHICKEN & BEANSPROUTS RECIPE ASIAN COOKING - YOUTUBE
From youtube.com
BEAN SPROUTS RECIPES STIR FRY - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SHREDDED CHICKEN AND BEAN SPROUTS RECIPE | GOOD FOOD
From goodfood.com.au
BEAN SPROUT AND CHICKEN RECIPES (310) - COOKPAD
From cookpad.com
THAI-STYLE STIR-FRIED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
SWEET-AND-SOUR CHICKEN STIR-FRY WITH BEAN SPROUTS
From canadianliving.com
CHICKEN & BEAN SPROUTS STIR-FRY RECIPE | EHOW
From ehow.com
EASY BEAN SPROUTS STIR-FRY - THE LAZY BROCCOLI
From thelazybroccoli.com
10 BEST CHICKEN AND BEAN SPROUTS CHINESE RECIPES | YUMMLY
From yummly.com
STIR-FRIED BEAN SPROUTS WITH HAM RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHICKEN STIR FRY WITH BEAN SPROUTS - CREATE THE MOST AMAZING …
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love