Ingredients:

  • 300g chicken breast, sliced into thin 1-inch strips
  • 1 tsp cornstarch
  • 1 tbsp light soy sauce
  • 1 tsp Shaoxing wine or dry sherry
  • 4 large eggs
  • 0.5 tsp toasted sesame oil
  • 2 tbsp fresh chives, finely snipped
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp oyster sauce
  • 2 tbsp neutral oil (avocado or grapeseed oil)

Instructions:

  1. In a small bowl, whisk together the 1 tsp cornstarch, 1 tbsp light soy sauce, and 1 tsp Shaoxing wine. Add the 300g of chicken strips and toss well. Note: Let this sit for 10 minutes; this is the secret to the velvety texture.
  2. Heat 1 tbsp of neutral oil in your pan over high heat until you see a faint wisp of smoke. Add the chicken in a single layer. Note: Don't move it for 60 seconds to develop a golden crust.
  3. Add the minced garlic and grated ginger to the pan with the chicken. Stir fry for 30 seconds until the air smells intensely spicy and fragrant.
  4. Whisk the 4 eggs with the sesame oil and a pinch of salt. Push the chicken to the sides of the pan and pour the eggs into the center.
  5. Wait 20 seconds for the bottom to set, then gently fold the eggs into the chicken. Drizzle over the 1 tbsp of oyster sauce.
  6. Remove from heat while the eggs still look slightly wet. Fold in the snipped chives and serve immediately. They will finish cooking on the plate from residual heat.