Chicken and Egg Stir-Fry

Ingredients

• 1 cup chicken stock
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce, plus more for seasoning
• 1 teaspoon minced ginger
• 1/4 teaspoon ground nutmeg
• Pinch of crushed red pepper
• Fresh ground black pepper
• 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

Steps

1. Whisk together chicken stock, cornstarch, soy sauce, ginger, nutmeg, crushed red pepper, and black pepper in a small bowl or glass measuring cup. Set aside.
2. Heat 2 tablespoons oil in a large cast-iron skillet or wok over medium-high. Add the chicken and stir-fry until no longer pink and cooked through, 5 to 7 minutes. Transfer to a plate.
3. Add the remaining 2 tablespoons oil to the pan. Add the onion and stir-fry for 3 minutes, then add the garlic and cook for 1 more minute. Add the peppers and stir-fry until crisp-tender, about 3 to 5 minutes.
4. 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.
5. Stir the chicken stock mixture into the skillet and cook until thickened, 1 to 2 minutes. Stir in the chicken and cook until heated through, 1 to 2 more minutes. Season with additional soy sauce, if desired. Serve with rice.