Quick 10-minute chicken recipe with eggs and greens for a healthy meal

10-minute Chicken, Eggs & Greens

ByCasey Monroe

Why Make This Recipe

This 10-minute Chicken, Eggs & Greens recipe is perfect for those busy weeknights when you need a quick and nutritious meal. It’s packed with protein from the chicken and eggs, and you get a healthy serving of greens, making it a balanced dish. Plus, it’s super easy to make and requires minimal cleanup!

How to Make 10-minute Chicken, Eggs & Greens

Ingredients

  • ¼ cup vegetable oil
  • 2 eggs
  • 300g (10.5 oz) Chinese broccoli or other Asian green vegetables
  • 3 garlic cloves, roughly chopped
  • 300g (10.5 oz) chicken mince
  • 1 red chili, sliced
  • 3 tbsp oyster sauce
  • 2 tsp soy sauce
  • 1 tsp fish sauce

Directions

  1. Heat the oil in a wok or small non-stick frying pan over medium-high heat.
  2. When the oil is hot, crack an egg into a small bowl. Carefully pour the egg into the hot oil. Watch out for splatter!
  3. Cook the egg, splashing hot oil over it, for 1-2 minutes or until the edges are crispy and the yolk is cooked to your liking. (If you prefer a runny yolk, aim for less cooking time.)
  4. Drain the cooked egg on a paper towel and repeat with the second egg.
  5. Discard most of the oil from the pan, leaving about 1 tablespoon.
  6. Prepare the Chinese broccoli by trimming the woody ends and slicing the stems on the diagonal. Slice the leaves into larger pieces.
  7. Heat the pan again over high heat. Add the chopped garlic and sliced chili, and stir-fry for 10 seconds.
  8. Add the chicken mince to the pan, breaking it up with a spatula. Stir-fry for about a minute or until almost cooked.
  9. Add the broccoli stems and stir-fry for another half a minute.
  10. Then add the broccoli leaves, oyster sauce, soy sauce, and fish sauce. Stir-fry for another half a minute or until everything is well mixed and the chicken is fully cooked.
  11. Divide the mixture among serving plates and top each with a crispy egg.

How to Serve 10-minute Chicken, Eggs & Greens

This dish is best served hot right after cooking. You can enjoy it on its own or with a side of steamed rice for extra filling. The crispy egg on top adds a nice touch, making it even more appetizing!

How to Store 10-minute Chicken, Eggs & Greens

If you have leftovers, let them cool completely before storing. Place the leftovers in an airtight container and keep them in the fridge for up to 2 days. Reheat in a pan over medium heat or in the microwave before serving.

Tips to Make 10-minute Chicken, Eggs & Greens

  • Make sure your pan is hot enough before adding the egg to ensure a crispy edge.
  • Feel free to use different greens like bok choy or spinach if you can’t find Chinese broccoli.
  • Adjust the amount of chili to your taste if you like it spicier or milder.

Variation

You can add other ingredients like bell peppers, carrots, or mushrooms to the stir-fry for more flavor and texture. If you’re vegetarian, try substituting the chicken mince with tofu or tempeh.

FAQs

Q: Can I make this recipe in advance?
A: It’s best enjoyed fresh, but you can prepare the ingredients ahead of time and cook it right before serving.

Q: What if I don’t have oyster sauce?
A: You can substitute oyster sauce with hoisin sauce or soy sauce, though the flavor will be slightly different.

Q: Can I use a different type of egg?
A: Yes, you can use scrambled eggs or even poached eggs if you prefer. Just keep in mind that the cooking time may vary.