Grilled Chicken with Bean Sprout Stir-Fry

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Dry chicken ensures better browning and grill marks.

2. 2

   Lightly oil the grill grates with a high-heat oil. Place chicken breasts on the grill and cook for 6-7 minutes per side until golden with light char marks and internal temperature reaches 165°F. Remove to a cutting board and let rest for 5 minutes before slicing into strips.

   Tip: Resting allows juices to redistribute, keeping the chicken moist.

3. 3

   While chicken grills, combine soy sauce, sesame oil, and rice vinegar in a small bowl to create the glaze. Set aside.

4. 4

   Heat vegetable oil in a large wok or skillet over high heat. Once shimmering, add minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

   Tip: High heat prevents garlic from burning and keeps the sprouts crispy.

5. 5

   Add the bean sprouts to the pan in a single layer and let them sit undisturbed for 1-2 minutes to develop a light golden char, then toss and stir-fry for another 2-3 minutes.

   Tip: Don't over-stir; letting them sit creates texture and caramelization.

6. 6

   Pour the prepared glaze over the bean sprouts and toss to coat evenly. Cook for 1 minute more, then remove from heat and stir in scallions and red pepper flakes if using.

   Tip: Add scallions at the end to preserve their fresh crunch.

7. 7

   Divide the bean sprout mixture among four plates and top each with sliced grilled chicken. Drizzle any pan juices over the top and sprinkle with toasted sesame seeds.

   Tip: Sesame seeds add a nutty finish and textural contrast.