A nostalgic dish traditionally made with leftovers. Quick and easy to make and packed with flavor!
- 2 cups chicken thigh or breast, cut into bite sized pieces
- 1 Tablespoon olive oil
- 1-1/2 teaspoons sesame oil
- 1/4 teaspoon minced fresh garlic
- 1/2 teaspoon dry ginger powder
- 1 small celery stalk, sliced
- 1 small carrot, sliced thin
- 1/2 cup sliced yellow onion
- 1/2 cup sliced cabbage leaves
- 1/2 cup snap peas cut in half (about 10)
- 3/4 cup sliced mushrooms (I used King oyster)
- 1 cup mung bean sprouts
- 1/4 cup water
- 2 large eggs
- 3-4 cups cooked white rice (short grain is best for this dish)
- Sesame seeds for garnish (optional)
- 1/4 cup soy sauce
- 1/3 cup oyster sauce
- 1 Tablespoon cornstarch
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Cook the meat first. Heat the olive oil and 1 teaspoon of the sesame oil in a large skillet or wok.
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Gently cook the meat until it's about half way cooked through.
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Add the garlic and ginger and gently stir for a few minutes, or until it is fragrant.
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Prepare the vegetables.
When the meat has cooked through, add them to the pan and stir fry for about 3 minutes.
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Add the water and gently cook until the veggies are tender crisp.
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While it's cooking, mix up the sauce in a small bowl and whisk the eggs with 1/2 teaspoon of sesame oil.
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When the vegetables are done, stir in the sauce (give it a quick stir first - the cornstarch will likely settle) and cook until it's beginning to thicken.
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Move everything to the side and pour in the eggs. Let them sit until they begin to cook, then break them up and stir the entire dish.
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Serve over hot rice with soy sauce on the side. Garnish with sesame seeds.
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