Who cares what came first? Chicken and eggs come together for this delicious stir fry in a slight nod to chicken fried rice. Slideshow: More Stir Fry Recipes 

Molly Yeh
September 2014

Gallery

© Molly Yeh

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together the chicken stock, soy sauce, ginger, crushed red pepper, black pepper, nutmeg and cornstarch. Set aside.

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  • In a large skillet, heat 2 tablespoons of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, 5 to 7 minutes. Transfer to a plate.

  • Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute. Add the peppers and green beans and stir-fry until crisp-tender, about 3 to 5 minutes.

  • Push the vegetables to the side of the skillet to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Stir the vegetables in with the egg.

  • Stir the chicken stock mixture into the skillet and cook until thickened, about 1 to 2 minutes. Stir in the chicken and cook until heated through, about 1 to 2 more minutes. Season with additional soy sauce if desired. Serve with rice.

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