Chicken and Bean Sprouts Stir-Fry

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 42.

	this recipe	typical
liquid	3%	22%
sweetener	2%	2%
thickener	1%	1%
aromatics	1%	2%
vegetables and beans	0%	53%
fat	7%	2%
salt	1%	0%

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

225 g	8 ounces chicken thighs ((or chicken breast, cut into thin strips, 225g))
15 g	1 tablespoon water
4 g	1 teaspoon vegetable oil
3 g	1/2 teaspoon soy sauce
3 g	1 teaspoon cornstarch
454 g	1 pound fresh mung bean sprouts
	4 scallions ((cut in half lengthwise, and then into 2-inch pieces, white and green parts separated))
6 g	2 cloves garlic ((minced))
	5 shiitake mushrooms ((fresh or dried/reconstituted, sliced))
41 g	3 tablespoons vegetable oil ((divided))
	2 teaspoons Shaoxing wine
11 g	2 teaspoons oyster sauce
4 g	3/4 teaspoon salt
1 g	1/4 teaspoon sesame oil
0 g	1/8 teaspoon ground white pepper
0 g	1/4 teaspoon MSG ((definitely optional, really gives that extra restaurant flavor))
3 g	1 teaspoon cornstarch ((dissolved in 2 teaspoons water))

Method: 9 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Loved this - it includes many techniques for a truly authentic smelling/tasting stir fry, even without ginger, chillies or fancy sauce. Finally cracked the chicken prep - game-changer! A QUESTION: If I added some extra vegetables a few minutes before the bean ” — a cook, 4.0★

“Made this last night. Followed directions exactly except used ground (not lean) chicken. LOVED IT! Ate it with Nước chấm sauce (Vietnamese) drizzled on top for some extra zing. But oh my goodness I ate the entire thing all by myself! (I kept telling mysel” — a cook, 5.0★