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Chicken with beansprouts

by Christina Julia

Chicken with beansprouts

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g/4oz chicken breast fillet.
  • skinned and cut into thin strips
  • 1 teaspoon salt
  • 1⁄4 egg white, lightly beaten
  • 1 teaspoon cornflour mixed
  • with 11⁄2 teaspoons water to form a paste
  • 300ml/10fl oz vegetable oil
  • 1 small onion, thinly shredded
  • 1 small green pepper, seeded and thinly shredded
  • 1 small carrot, thinly shredded
  • 100g/4oz fresh beansprouts
  • 1⁄2 teaspoon granulated sugar
  • 1 tablespoon light soy sauce
  • 1 teaspoon rice wine
  • 1⁄4 teaspoon sesame oil


  • Put the chicken in a bowl. Add a pinch of the salt, the egg white and the
    cornflour paste, and mix well.
  • Heat a work or large frying pan over a high heat. Add the vegetable oil
    and, when the oil is hot enough, add the chicken and stir-fry for about
    1 minute, separating the chicken strips. Remove with a slotted spoon and
    drain on kitchen paper.
  • Pour off the oil, leaving about 2 tablespoons in the wok. Add the onion,
    green pepper and carrot, and stir-fry for about 2 minutes. Add the
    beansprouts and stir-fry for a few seconds.
  • Return the chicken to the wok or pan with the remaining salt and the
    sugar, soy sauce and rice wine. Blend well and add 3 tablespoons
    water. Sprinkle with the sesame oil, and serve immediately

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