Bean Sprout Chicken

Sprouting Dinner

Bored, broke, and dead tired. This has been me for the past few days. No money, no ambition.and few ingredients. Whats a girl to do.

Picture it, my refrigerator, a barren waste land, strewn with half empty bottles of random condiments. A vast emptiness in an enclosed space containing one lonely bulb of garlic, a bag of bean sprouts just a hair short of reaching their shelf life, leftover dried out rice and some boneless chicken breast. The only sign of life is the scallions growing on the counter top. What on earth can you do with that?

You can make deliciousness that's what. This is a true fusion style dish. I tend to have all sorts of spices in my cabinet. Japanese 7 spice powder and kefir lime powder among them. If you are like me and enjoy the more exotic spices but live no where near a spice shop or Asian market, give Season with Spice a try. I buy all my more exotic spices here. They have a great selection, the spices are fresh, ground well and reasonably priced.

Bean Sprout Chicken

1 lb chicken sliced into thin small strips

2 cups bean sprouts

½ cup scallions, just the greens

1 tbs sesame seeds

1 tbs crushed garlic

1 tsp Japanese 7 spice powder

½ tsp kefir lime power (optional)

1 tbs Shoyu

1 tbs Mirin

½ tbs lemon grass (I have the sliced kind in a jar. You can get it in the international foods isle of the grocery store.)

1 tsp corn starch

2 tbs olive oil

Heat wok or sauté pan over medium heat, add oil.  Let the oil heat, and then add the chicken and 7 spice powder.  Once the chicken is ½ cooked add in garlic and lemon grass and ½ Shoyu. Cook the chicken through and add in the bean sprouts. Cook and stir for 3 minutes. Add in remaining scallion tops, Shoyu, Mirin and kefir powder. Cook, stirring constantly for another 2 minutes. Add corn starch to liquid on bottom of the pan to thicken the sauce. Remove from heat, toss with sesame seeds and serve with rice.