Grilled Chicken with Bean Sprout Stir-Fry
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes restaurant quality. The grilled chicken pairs beautifully with a ginger garlic stir fried bean sprout mixture that's light yet satisfying. Bean sprouts are packed with vitamin C and enzymes that aid digestion, making this dish as nourishing as it is delicious. What I love most is how budget friendly it is, especially when chicken breasts go on sale. The whole meal feels fancy enough for company but simple enough that I'm not stressed in the kitchen. You'll have dinner on the table in no time with impressive results.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, pounded to even thickness)
- 1183 mlfresh bean sprouts(rinsed and drained)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonslow-sodium soy sauce
- 2 teaspoonssesame oil
- 1 tablespoonrice vinegar
- 3scallions(sliced into 1-inch pieces)
- 2 tablespoonsvegetable oil(for cooking)
- 1 teaspoonsesame seeds(white, toasted)
- ¼ teaspoonred pepper flakes(optional)
Detail level
Instructions
- 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
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
While chicken grills, combine soy sauce, sesame oil, and rice vinegar in a small bowl to create the glaze. Set aside.
- 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
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
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
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.
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