{"id":54212,"date":"2024-07-31T15:01:15","date_gmt":"2024-07-31T15:01:15","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=54212"},"modified":"2024-07-31T15:08:08","modified_gmt":"2024-07-31T15:08:08","slug":"chicken-bean-sprouts","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/07\/31\/chicken-bean-sprouts\/","title":{"rendered":"Chicken &#038; Bean Sprouts"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 2 Servings<\/h4>\n<h6 style=\"text-align: center;\"><a href=\"https:\/\/thewoksoflife.com\/chicken-bean-sprouts\/\">Woks of Life<\/a><\/h6>\n<p>Chicken and Bean Sprouts is a classic Chinese stir-fry dish and is a refreshing, and easy-to-make stir fry made with chicken breast and crunchy bean sprouts.<br \/>\n<strong><br \/>\nChicken marinade:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz chicken thighs (or chicken breast, cut into thin strips)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS water<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp vegetable oil<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp soy sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp cornstarch<\/span><\/li>\n<\/ul>\n<p><strong>Rest of the dish:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb fresh mung bean sprouts<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">scallions (cut in half lengthwise, and then into 2-inch pieces, white and green parts separated)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">cloves garlic (minced)<\/span><\/li>\n<li><span class=\"quantity\">5<\/span><span class=\"ingredient-name\">shiitake mushrooms (fresh or dried\/reconstituted, sliced)<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS vegetable oil (divided)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp Shaoxing wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp oyster sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp sesame oil<\/span><\/li>\n<li><span class=\"quantity\">\u215b<\/span><span class=\"ingredient-name\">tsp ground white pepper<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp MSG (optional, really gives that extra restaurant flavor)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp cornstarch (dissolved in 2 tsp water)<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nFor the chicken:<\/strong><\/p>\n<p>Mix 1 TBS of <strong>water<\/strong> with the strips of <strong>chicken<\/strong> until the <strong>water<\/strong> has been completely absorbed by the <strong>meat.<\/strong> Add the <strong>oil, soy sauce,<\/strong> and <strong>cornstarch,<\/strong> and mix until well combined. Set aside for 20 minutes.<\/p>\n<p><strong>For the mung bean sprouts:<\/strong><\/p>\n<p>Next, wash the <strong>mung bean sprouts<\/strong> in a large bowl of cold <strong>water,<\/strong> leaving the <strong>bean sprouts<\/strong> in the <strong>water<\/strong> for two to three minutes so they are rehydrated. This step not only washes the <strong>sprouts<\/strong> but also allows them to absorb some of that cold <strong>water<\/strong> 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 <strong>bean sprout<\/strong> can be a bit stringy and unpleasant, and some folks do pinch it off&#8211;but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold <strong>water.<\/strong><\/p>\n<p><strong>For the other vegetables:<\/strong><\/p>\n<p>Finally, prepare the other ingredients&#8211;namely the <strong>scallions, garlic,<\/strong> and <strong>mushrooms.<\/strong> Cooking this dish quickly is important, so your <strong>bean sprouts<\/strong> don\u2019t turn to mush. If you\u2019re not great at adding quick measurements of <strong>spices, oils,<\/strong> and <strong>sauces,<\/strong> it\u2019s best if you have all those ingredients prepped and measured in advance, in addition to the fresh ingredients.<\/p>\n<p><strong>Stir Fry:<\/strong><\/p>\n<p>Heat your wok on high heat until it just starts to smoke and spread 2 TBS of <strong>oil<\/strong> around the perimeter of the wok. Add the <strong>chicken<\/strong> and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the <strong>chicken<\/strong> around), stir fry for another 20 seconds, and transfer the <strong>chicken<\/strong> to a bowl.<\/p>\n<p>Add another TBS of <strong>oil<\/strong> to the wok, along with the <strong>mushrooms<\/strong> and the <strong>white portions<\/strong> of the <strong>scallions.<\/strong> Stir fry for 10 seconds and add the <strong>garlic.<\/strong> You should have the wok at the highest heat you can muster at this point!<\/p>\n<p>Next, add the <strong>mung bean sprouts<\/strong> and stir fry everything together. Spread the <strong>Shaoxing wine<\/strong> around the perimeter of the wok and give everything another quick stir. Then add the <strong>oyster sauce, salt, sesame oil, white pepper,<\/strong> and <strong>MSG,<\/strong> if using.<\/p>\n<p>Add the <strong>chicken<\/strong> back to the wok, along with any liquid in the bowl, and the <strong>green portions<\/strong> of the <strong>scallions.<\/strong> Again, the burner should be at maximum heat at this point!<\/p>\n<p>Stir-fry for another 10 seconds until everything is well combined, making sure to spread the mixture around the sides of the wok to get that Wok Hei sear and flavor. There will be some liquid in the wok and when that is bubbling, stir in the <strong>cornstarch<\/strong> and <strong>water<\/strong> mixture.<\/p>\n<p>Stir fry for another 15 seconds or so, until the <strong>mung bean sprouts<\/strong> are just starting to turn transparent. Serve!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 2 Servings Woks of Life Chicken and Bean Sprouts is a classic Chinese stir-fry dish and is a refreshing, and easy-to-make stir fry made with chicken breast and crunchy bean sprouts. Chicken marinade: 8oz chicken thighs (or chicken breast, cut into thin strips) 1TBS water 1tsp vegetable oil \u00bdtsp soy sauce 1tsp cornstarch Rest of the dish: 1lb fresh mung bean sprouts 4scallions (cut in half lengthwise, and then into 2-inch pieces, white and green parts separated) 2cloves garlic&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/07\/31\/chicken-bean-sprouts\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":54213,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[39,286,406,405],"class_list":["post-54212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","tag-bean-sprouts","tag-chicken-breast","tag-scallions","tag-shiitake-mushrooms"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/07\/ChickrenBeanSprouts.jpg?fit=600%2C398&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=54212"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54212\/revisions"}],"predecessor-version":[{"id":54218,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54212\/revisions\/54218"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/54213"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=54212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=54212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=54212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}