Description of this recipe
This stir-fried chicken and scrambled egg recipe is a delightful fusion of tender chicken and creamy eggs, brought together in a symphony of flavors. It’s a quick, easy, and versatile dish that can be customized to your liking, making it a perfect weeknight meal. Whether you’re a seasoned cook or a kitchen novice, this recipe promises a satisfying and flavorful experience.
Why you will love this recipe
You’ll adore this recipe for its simplicity and the harmonious blend of textures and tastes. The savory, slightly sweet chicken paired with the soft, pillowy scrambled eggs creates a comforting and satisfying combination. It’s incredibly adaptable, allowing you to incorporate your favorite vegetables and spices. Plus, it’s a fantastic way to use up leftover chicken or veggies in your fridge. This dish is a guaranteed crowd-pleaser, loved by both kids and adults alike. Its quick preparation time makes it an ideal choice for busy evenings when you crave a delicious and wholesome meal without spending hours in the kitchen. The recipe’s versatility also means you can easily adjust the spice level, making it suitable for all palates. Ultimately, this stir-fried chicken and scrambled egg recipe is a winning combination of convenience, flavor, and customization, making it a staple in your culinary repertoire.
Ingredients:
- For the Chicken:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces: The chicken thighs provide a richer flavor and remain tender during stir-frying.
- 1 tbsp soy sauce: Adds a savory, umami flavor to the chicken.
- 1 tbsp oyster sauce: Enhances the umami flavor and provides a subtle sweetness.
- 1 tsp cornstarch: Helps to tenderize the chicken and thicken the sauce.
- 1 tsp sesame oil: Adds a nutty aroma and flavor.
- ½ tsp black pepper: Provides a mild spiciness and complements the other flavors.
- For the Scrambled Eggs:
- 3 large eggs: The foundation of the creamy scrambled eggs.
- 1 tbsp milk or cream (optional, for fluffier eggs): Adds moisture and richness to the eggs, resulting in a fluffier texture.
- Salt and pepper to taste: Enhances the flavor of the eggs.
- For Stir-frying:
- 1 tbsp vegetable oil: Used for stir-frying the chicken and vegetables.
- ½ small onion, thinly sliced: Adds a subtle sweetness and aromatic flavor to the dish.
- 2 green onions, finely chopped (for garnish): Adds a fresh, mild onion flavor and a pop of color.
- Sesame seeds (optional, for garnish): Adds a nutty flavor and a visual appeal.
Preparation:
Step 1: Marinate the Chicken: In a medium-sized bowl, combine the bite-sized chicken pieces with soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Mix thoroughly, ensuring that all the chicken pieces are evenly coated with the marinade. Allow the chicken to marinate for at least 15 minutes at room temperature. For a more intense flavor, you can marinate the chicken in the refrigerator for up to a few hours. The longer the chicken marinates, the more flavorful and tender it will become.
Step 2: Prepare the Eggs: While the chicken is marinating, crack the eggs into a separate bowl. Add milk or cream (if desired) for extra fluffiness. Season with salt and pepper to taste. Whisk vigorously until the yolks and whites are fully combined and the mixture is slightly frothy. Over-whisking can result in tougher eggs, so be careful not to overdo it. Set the egg mixture aside until you’re ready to cook it.
Step 3: Stir-fry the Chicken: Heat a wok or large skillet over medium-high heat. Add the vegetable oil and swirl it around to coat the bottom of the pan. Once the oil is hot, add the marinated chicken to the wok. Stir-fry the chicken until it is cooked through and slightly browned. Be sure to stir frequently to prevent the chicken from sticking to the pan and to ensure even cooking. This should take approximately 5-7 minutes, depending on the size of the chicken pieces and the heat of your stove. Once the chicken is cooked, remove it from the wok and set it aside.
Step 4: Scramble the Eggs: In the same wok, add the sliced onions and stir-fry for about a minute until they soften and become translucent. This will add a subtle sweetness and aromatic flavor to the scrambled eggs. Pour the egg mixture into the wok and let it sit for a few seconds to start setting on the bottom. Then, gently push the cooked edges of the eggs towards the center of the wok, allowing the uncooked egg mixture to flow underneath. Continue this process until the eggs are cooked but still slightly moist. Avoid overcooking the eggs, as they will become dry and rubbery. Remove the scrambled eggs from the wok and set them aside.
Step 5: Combine and Serve: Return the cooked chicken to the wok. Add the scrambled eggs and toss gently to combine, ensuring that the chicken and eggs are evenly distributed. Garnish with finely chopped green onions and sesame seeds (if using) for a burst of fresh flavor and visual appeal. Serve the stir-fried chicken and scrambled eggs hot with steamed rice or noodles for a complete and satisfying meal. You can also add a side of stir-fried vegetables for extra nutrients and flavor.
COOKING Rating: Easy
Serving Suggestions: Serve hot with steamed rice or noodles. A side of stir-fried vegetables, such as broccoli or bell peppers, complements the dish perfectly.
Tips:
- For spicier chicken, add a pinch of red pepper flakes to the marinade.
- You can add other vegetables to the stir-fry, such as bell peppers, broccoli, or carrots.
- If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with a little water to the wok at the end of cooking.
- Serve with steamed rice or noodles for a complete meal.
- To make the dish gluten-free, use tamari instead of soy sauce.
- If you don’t have oyster sauce, you can substitute it with hoisin sauce or a combination of soy sauce and a pinch of sugar.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 400
- Protein: 35g
- Sodium: 800mg
Conclusion This stir-fried chicken and scrambled egg recipe is a testament to the beauty of simple, flavorful cooking. With its customizable nature and quick preparation time, it’s a dish that’s sure to become a favorite in your household. The combination of savory chicken and creamy eggs is a comforting and satisfying experience, perfect for any occasion. So, gather your ingredients, fire up your wok, and get ready to create a culinary masterpiece that will tantalize your taste buds and leave you craving for more. Enjoy the delightful harmony of flavors and textures in this easy-to-make stir-fried chicken and scrambled egg recipe!
Questions and Answers about this Recipe:
Q1: Can I use chicken breast instead of chicken thighs?
A: Absolutely! While chicken thighs provide a richer flavor and tend to stay more tender during stir-frying, chicken breast can be used as a leaner alternative. Just be sure to cut the chicken breast into bite-sized pieces and avoid overcooking it, as it can become dry. Consider marinating the chicken breast for a longer period to help keep it moist and flavorful.
Q2: What other vegetables can I add to this dish?
A: The possibilities are endless! This recipe is incredibly versatile, and you can add almost any vegetable you like. Some popular choices include bell peppers (in various colors), broccoli florets, sliced carrots, snap peas, mushrooms, zucchini, and bok choy. Add the vegetables to the wok after stir-frying the onions, and cook them until they are tender-crisp.
Q3: How can I make this dish spicier?
A: If you’re a fan of spicy food, there are several ways to add some heat to this recipe. You can add a pinch of red pepper flakes to the chicken marinade, or include a chopped chili pepper (such as a jalapeño or serrano) when stir-frying the onions. You can also add a dash of your favorite hot sauce to the dish just before serving.
Q4: Can I prepare this dish in advance?
A: While the stir-fried chicken and scrambled eggs are best enjoyed fresh, you can prepare some of the components in advance to save time. You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. You can also chop the vegetables in advance and store them in airtight containers in the refrigerator. However, it’s best to cook the eggs just before serving to ensure they are creamy and moist.
Q5: What’s the best way to reheat leftovers?
A: To reheat leftover stir-fried chicken and scrambled eggs, you can use either a microwave or a skillet. If using a microwave, place the leftovers in a microwave-safe dish and heat on medium power for 1-2 minutes, or until heated through. If using a skillet, heat a small amount of oil in a skillet over medium heat, then add the leftovers and stir-fry until heated through. Be careful not to overcook the eggs, as they can become rubbery.
