Are you looking for a quick, healthy, and incredibly flavorful dinner? Look no further! This recipe for chicken and bean sprout stir-fry is your answer. Packed with fresh vegetables, lean protein, and a vibrant sauce, this dish is a fantastic option for busy weeknights or a light and satisfying weekend meal. It's one of those easy recipes that's both impressive and surprisingly simple to make. Let's dive into this delicious and healthy meal!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1/2 cup broccoli florets
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Sesame seeds for garnish (optional)
- Cooked rice or noodles, for serving
Instructions:
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Prepare the Chicken: In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, ginger, and red pepper flakes (if using). Add the chicken to the bowl and toss to coat, ensuring all the pieces are evenly marinated. Let it sit for at least 15 minutes to allow the flavors to meld. This simple step significantly enhances the flavor of your chicken.
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Stir-fry the Aromatics: Heat the olive oil in a large wok or skillet over medium-high heat. Add the sliced onions and cook until softened, about 3-5 minutes. Then, add the minced garlic and red bell pepper; stir-fry for another 2-3 minutes until slightly tender-crisp.
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Cook the Chicken: Add the marinated chicken to the wok and stir-fry until cooked through and no longer pink, about 5-7 minutes. Make sure to break up any clumps as it cooks for even cooking and browning.
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Add the Vegetables: Add the bean sprouts and broccoli florets to the wok. Stir-fry for another 2-3 minutes, until the broccoli is tender-crisp and the bean sprouts are slightly wilted but still retain a nice crunch. Don't overcook the vegetables, as you want them to maintain their vibrant color and texture.
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Combine and Serve: Give everything a final stir to combine all the flavors. Serve the chicken and bean sprout stir-fry hot over cooked rice or noodles. Garnish with sesame seeds, if desired.
Cooking Tips for the Best Results:
- Don't overcrowd the pan: If you have a large amount of chicken or vegetables, cook them in batches to ensure even cooking and browning.
- Adjust the spice level: Feel free to adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit them entirely.
- Use fresh ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of your stir-fry.
- Serve immediately: This dish is best served immediately after cooking, while the vegetables are still crisp and the sauce is hot.
Variations:
- Add other vegetables: Feel free to add other vegetables such as carrots, snow peas, mushrooms, or zucchini.
- Use different protein: Shrimp, tofu, or beef can be substituted for the chicken. Adjust cooking times accordingly.
- Make it spicier: Add a dash of sriracha or your favorite hot sauce for an extra kick.
Nutritional Information (per serving, approximate):
This recipe provides a healthy and balanced meal. The nutritional information will vary based on specific ingredients and serving sizes. However, expect a good source of lean protein, fiber, and vitamins. For precise nutritional information, use a nutrition calculator with your specific ingredient measurements. This is a great example of a healthy meal that fits into many dietary plans.
This simple chicken and bean sprout stir-fry recipe is a fantastic addition to your repertoire of quick dinner ideas and homemade cooking solutions. It’s a delicious dish that's both healthy and easy to make – perfect for busy weeknights or a satisfying weekend meal. Enjoy!