Crispy Chicken with Fresh Bean Sprouts
This flavorful dish features crispy chicken slices stir-fried with fresh bean sprouts. Without soy sauce, it relies on the natural flavors of its ingredients, making it a light and healthy option.
Equipment
- Nonstick wok or skillet
- platter
- knife
- Cutting board
- measuring spoons,
Ingredients
- Ingredients
- 8 –12 oz 200–300 g boneless, skinless chicken breast, cut into very thin slices, about 2 inches (5 cm) long and 8 inches (2 cm) wide
- 1 tablespoon cornstarch
- 1 egg white lightly beaten
- 1 tablespoon Chinese rice wine or pale dry sherry
- 2 tablespoons vegetable oil
- 8 oz 200 g fresh bean sprouts, ends trimmed
- 1 clove garlic crushed
- Salt and freshly ground black pepper to taste
Instructions
- Start rice.
- Prepare the ingredients and place them within easy reach of the stove.
- In a large bowl, sprinkle the chicken pieces with the cornstarch so that they are coated lightly and evenly.
- Then coat the pieces thoroughly with the egg white.
- Heat a nonstick wok (or skillet) over high heat and add half of the oil.
- Rotate the wok to coat the sides.
- Stir-fry the bean sprouts for about 1 minute, coating them well with the oil.
- Remove to a platter.
- Heat the wok again over high heat and add the remaining oil.
- Stir-fry the garlic for a few seconds.
- Add the coated chicken and stir-fry for about 1 minute or until it begins to brown.
- Return the bean sprouts to the wok and stir-fry gently with the chicken to reheat and blend flavors.
- Sprinkle with salt and pepper.
- Serve immediately with rice.
Notes / Tips / Wine Advice:
Wine Recommendation
A light, refreshing white wine such as Pinot Grigio complements the fresh flavors of this dish.
