By Hunter Kinard
Cut the chicken breast into thin strips. In a bowl, mix the soy sauce, cornstarch, and water. Add the chicken strips to this marinade, coating them well. Allow marinating for 10 minutes.
While the chicken is marinating, beat the eggs in a separate bowl and season with a little salt and pepper.
Heat 1 tablespoon of canola oil in a large frying pan or wok over medium-high heat. Pour in the beaten eggs and cook, stirring frequently, until scrambled. Transfer to a plate and set aside.
Add the remaining tablespoon of canola oil to the pan. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the marinated chicken strips to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
Slice green onions and bell pepper, and add them to the pan. Stir-fry for about 2-3 minutes until the vegetables are tender-crisp.
Return the scrambled eggs to the pan along with the sesame oil and give everything a quick stir to combine. Adjust salt and pepper to taste.
Serve the stir-fry hot, garnished with additional fresh green onions if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Stir-Fry Chicken recipe is ready in 25 minutes and features chicken breast, large eggs, soy sauce and other delicious ingredients. Contains 370 calories total.
Cut the chicken breast into thin strips. In a bowl, mix the soy sauce, cornstarch, and water. Add the chicken strips to this marinade, coating them well. Allow marinating for 10 minutes.
While the chicken is marinating, beat the eggs in a separate bowl and season with a little salt and pepper.
Heat 1 tablespoon of canola oil in a large frying pan or wok over medium-high heat. Pour in the beaten eggs and cook, stirring frequently, until scrambled. Transfer to a plate and set aside.
Add the remaining tablespoon of canola oil to the pan. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
Add the marinated chicken strips to the pan. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
Slice green onions and bell pepper, and add them to the pan. Stir-fry for about 2-3 minutes until the vegetables are tender-crisp.
Return the scrambled eggs to the pan along with the sesame oil and give everything a quick stir to combine. Adjust salt and pepper to taste.
Serve the stir-fry hot, garnished with additional fresh green onions if desired.
Calories per Serving: 370
Your Rating:
