Sizzling Chicken, Egg & Bean Sprout Stir-Fry
Sizzling Chicken, Egg & Bean Sprout Stir-Fry
Ingredients
- 450 g chicken breast, thinly sliced
- 450 g fresh bean sprouts
- 3 large eggs, beaten
- 4 green onions, cut into 4–5 cm pieces
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
- 1
Prep all ingredients before cooking. Stir-fries cook quickly, so have the chicken, eggs, bean sprouts, green onions, and sauce ready beside the stove.
⏱️ 5 min
- 2
In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth for the stir-fry sauce.
⏱️ 2 min
- 3
Mix the cornstarch with the cold water in a separate small bowl until smooth, then set aside.
⏱️ 1 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or cast-iron skillet over medium-high heat.
⏱️ 1 min
- 5
Pour in the beaten eggs and cook for 1–2 minutes, gently folding until just set. Break into large pieces and transfer to a plate.
⏱️ 2 min
- 6
Add the remaining 1 tablespoon of vegetable oil to the hot skillet.
⏱️ 1 min
- 7
Add the chicken and black pepper. Stir-fry for 4–5 minutes until lightly browned and cooked through to 74°C/165°F.
⏱️ 5 min•🌡️ 165
- 8
Add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 9
Add the bean sprouts and green onions. Toss over high heat for 2–3 minutes, keeping the sprouts slightly crisp.
⏱️ 3 min
- 10
Pour in the prepared stir-fry sauce and bring to a simmer for 1–2 minutes.
⏱️ 2 min
- 11
Stir the cornstarch mixture again, then pour it into the skillet. Toss for 1 minute until the sauce becomes glossy and lightly thickened.
⏱️ 1 min
- 12
Return the cooked egg pieces to the skillet and gently fold them through the chicken and bean sprouts.
⏱️ 1 min
- 13
Drizzle with the sesame oil and cook for another 30 seconds.
⏱️ 1 min
- 14
Serve immediately while sizzling hot. It pairs well with steamed jasmine rice or noodles. Refrigerate leftovers for up to 3 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sizzling Chicken, Egg & Bean Sprout Stir-Fry
- 450 g chicken breast, thinly sliced
- 450 g fresh bean sprouts
- 3 large eggs, beaten
- 4 green onions, cut into 4–5 cm pieces
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
- 1
Prep all ingredients before cooking. Stir-fries cook quickly, so have the chicken, eggs, bean sprouts, green onions, and sauce ready beside the stove.
⏱️ 5 min - 2
In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth for the stir-fry sauce.
⏱️ 2 min - 3
Mix the cornstarch with the cold water in a separate small bowl until smooth, then set aside.
⏱️ 1 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or cast-iron skillet over medium-high heat.
⏱️ 1 min - 5
Pour in the beaten eggs and cook for 1–2 minutes, gently folding until just set. Break into large pieces and transfer to a plate.
⏱️ 2 min - 6
Add the remaining 1 tablespoon of vegetable oil to the hot skillet.
⏱️ 1 min - 7
Add the chicken and black pepper. Stir-fry for 4–5 minutes until lightly browned and cooked through to 74°C/165°F.
⏱️ 5 min•🌡️ 165 - 8
Add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 9
Add the bean sprouts and green onions. Toss over high heat for 2–3 minutes, keeping the sprouts slightly crisp.
⏱️ 3 min - 10
Pour in the prepared stir-fry sauce and bring to a simmer for 1–2 minutes.
⏱️ 2 min - 11
Stir the cornstarch mixture again, then pour it into the skillet. Toss for 1 minute until the sauce becomes glossy and lightly thickened.
⏱️ 1 min - 12
Return the cooked egg pieces to the skillet and gently fold them through the chicken and bean sprouts.
⏱️ 1 min - 13
Drizzle with the sesame oil and cook for another 30 seconds.
⏱️ 1 min - 14
Serve immediately while sizzling hot. It pairs well with steamed jasmine rice or noodles. Refrigerate leftovers for up to 3 days.
⏱️ 1 min