Chicken and Egg Stir-Fry Recipe

Name: Chicken and Egg Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken stock; 2 tablespoons soy sauce, plus more for seasoning; 1 teaspoon minced ginger; Pinch of crushed red pepper; Fresh ground black pepper; 1/4 teaspoon ground nutmeg; 2 tablespoons cornstarch; 1/4 cup extra-virgin olive oil; 1 pound boneless chicken breasts, skinless, cut into 3/4-inch pieces; 1 medium onion, chopped; 2 cloves garlic, minced; 2 bell peppers, chopped into 1-inch pieces; 3 large eggs, slightly beaten; Steamed rice, for serving

Servings: persons

1 cup chicken stock
2 tablespoons soy sauce, plus more for seasoning
1 teaspoon minced ginger
Pinch of crushed red pepper
Fresh ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons cornstarch
1/4 cup extra-virgin olive oil
1 pound boneless chicken breasts, skinless, cut into 3/4-inch pieces
1 medium onion, chopped
2 cloves garlic, minced
2 bell peppers, chopped into 1-inch pieces
3 large eggs, slightly beaten
Steamed rice, for serving

1
In a small bowl, whisk together the chicken stock, soy sauce, ginger, crushed red pepper, black pepper, nutmeg and cornstarch.
2
Set aside.
3
In a large skillet, heat 2 tablespoons of the olive oil.
4
Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, 5 to 7 minutes.
5
Transfer to a plate.
6
Heat the remaining 2 tablespoons of oil in the skillet.
7
Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute.
8
Add the peppers and green beans and stir-fry until crisp-tender, about 3 to 5 minutes.
9
Push the vegetables to the side of the skillet to create a well.
10
Pour the eggs into the well and cook, stirring gently, until nearly set.
11
Stir the vegetables in with the egg.
12
Stir the chicken stock mixture into the skillet and cook until thickened, about 1 to 2 minutes.
13
Stir in the chicken and cook until heated through, about 1 to 2 more minutes.
14
Season with additional soy sauce if desired.
15
Serve with rice.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup chicken stock, 2 tablespoons soy sauce, plus more for seasoning, 1 teaspoon minced ginger, Pinch of crushed red pepper, and more.

Yes, Chicken and Egg Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Egg Stir-Fry

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