Chicken with Bean Sprouts
To give this dish a neater, more elegant appearance, trim the tops and bottoms of the mung bean sprouts before stir-frying.
INGREDIENTS | SERVES 3 to 4
- 1 pound boneless, skinless chicken breast
- 1 tablespoon white rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons dark soy sauce
- 2 tablespoons water
- 1 teaspoon sugar
- 3 tablespoons vegetable oil, divided
- 2 slices ginger
- ¼ teaspoon salt
- 2½ cups mung bean sprouts
Cut the chicken breasts into thin strips approximately 1½ to 2 inches long. Place the chicken strips in a bowl and add the white rice vinegar, soy sauce, and cornstarch. Marinate the chicken for 20 minutes.
Combine the dark soy sauce, water, and sugar in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove. (This is to flavor the oil.) Add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked. Remove the chicken from the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the salt and the mung bean sprouts. Stir-fry for 1 minute, then add the sauce. Add the chicken back into the pan. Stir-fry for 2 more minutes to heat everything through. Serve hot.