Roasted Chicken with Bean Sprout Stir-Fry
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 55 minutes and tastes restaurant quality without the fuss. Crispy roasted chicken thighs paired with a garlicky bean sprout stir fry creates a perfectly balanced meal that feels special but uses simple, affordable ingredients. Bean sprouts are packed with vitamin C and antioxidants, making them a nutritious choice that actually tastes amazing when kissed with sesame oil and soy sauce. The beauty of this dish is that most of the work happens in the oven while you prep the stir fry, so you're not stuck at the stove the whole time. Trust me, once you try it, you'll be making this constantly.
Ella x
Ingredients
- 8bone-in chicken thighs(skin-on, about 2 lbs)
- 946 mlfresh bean sprouts
- 5garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 2 tablespoonsvegetable oil
- 3green onions(chopped)
- ½ teaspoonred chili flakes
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat chicken thighs dry with paper towels and season all sides generously with salt and pepper.
Tip: Drying the skin helps achieve crispier, more golden roasted chicken.
- 2
Heat vegetable oil in an oven-safe skillet over medium-high heat. Once shimmering, place chicken skin-side down and sear for 4-5 minutes until golden, then flip and sear for another 3 minutes.
Tip: Searing locks in juices and creates a flavorful crust.
- 3
Transfer skillet to the oven and roast chicken for 22-25 minutes until internal temperature reaches 165°F and skin is crispy and dark golden.
- 4
While chicken roasts, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, ginger, and chili flakes in a small bowl to create the sauce.
- 5
Once chicken is done, remove from oven and rest for 5 minutes. Drain any excess fat from skillet, leaving about 1 tablespoon.
Tip: Resting allows juices to redistribute throughout the meat.
- 6
Heat the skillet with remaining drippings over high heat. Add bean sprouts and stir-fry for 2-3 minutes until slightly softened but still crisp.
Tip: Keep heat high to maintain crunch and prevent sprouts from becoming mushy.
- 7
Pour the sauce over bean sprouts and toss vigorously for 30 seconds until coated and glossy. Add green onions and toss once more.
- 8
Arrange roasted chicken on a platter and top with dressed bean sprouts. Garnish with sesame seeds and serve immediately.
Tip: The warm chicken absorbs the aromatic flavors from the sprouts beautifully.
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