Savory Velvet Chicken and Scrambled Eggs: The Ultimate High-Protein Stir-Fry
Looking for a quick, high-protein meal that delivers restaurant-quality flavor with simple ingredients? This Savory Chicken and Scrambled Eggs recipe is the perfect blend of silky, buttery eggs and tender, "velveted" chicken. By using a quick marinade technique, the chicken stays incredibly juicy, while the trifecta of soy sauces creates a rich, umami glaze that rivals your favorite takeout.
Whether you need a post-workout boost or a 20-minute weeknight dinner, this dish is a satisfying, low-carb powerhouse.
Ingredients: Velvet Chicken
- 250g Boneless chicken (Cut into bite-sized pieces)
- ½ tsp oyster sauce
- ½ tsp soy sauce
- ½ tsp dark soy sauce
- 1 tsp cooking wine
- 1 tsp sugar
- ½ tsp baking soda
- 2 tsp cornstarch
- 1 ½ tbsp water
- 1 tsp sesame oil
- Salt and pepper to taste
Ingredients: Scrambled Eggs
- 4 Large eggs
- 1 tbsp Butter
- Salt and pepper
Ingredients: Stir-Fry Base
- 1 tbsp Oil For frying
- ½ chopped big onion
- 2 cloves minced garlic
- ½ inch piece of minced ginger
- 1 ½ tsp dark soy sauce
- Chopped spring onions, and fresh parsley
Cooking Instructions:
- In a bowl, combine the chicken pieces with the oyster sauce, soy sauce, dark soy sauce, cooking wine, pepper, sugar, baking soda, cornstarch, sesame oil, water, and a pinch of salt. Marinate for 30 minutes. Pro Tip: The baking soda and cornstarch "velvet" the chicken, ensuring it stays soft and juicy during high-heat frying.
- Whisk the eggs with a pinch of salt and pepper. Melt the butter in a pan over low heat. Gently scramble the eggs until they are just set but still creamy. Remove them from the pan and set aside.
- Wipe the pan if necessary, add the oil, and heat it up. Toss in your minced ginger and garlic, followed by the chopped onions. Sauté until the onions are translucent and the room smells incredible.
- Add the marinated chicken to the pan. Stir-fry over medium-high heat until the chicken is fully cooked and slightly caramelized. Pour in the additional 1 ½ tsp of dark soy sauce to give the dish its signature rich, golden-brown hue.
- Turn off the heat. Fold the prepared scrambled eggs back into the pan with the chicken. Toss gently to combine without breaking the eggs too much. Top with a generous handful of chopped spring onions and parsley.
