Chicken stir fry with egg fried vegetables

Chicken stir fry with egg fried vegetables

I love recipes that you can throw together in minutes.

Sometimes that’s all you have time for but I still want to be sitting down to a fresh tasty meal.

I can only apologise as I have to concede that there is no way to make egg fried veggies look pretty!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g chicken breast, cut into thin strips
52 g peppers, sliced
46 g onions, sliced
2 whole eggs
2 egg whites
6 g coconut oil
1/2 tsp ground ginger
1 garlic clove, chopped or crushed
1/2 tsp Korean red pepper powder
43 ml soy sauce
149 g broccoli
salt and pepper


  • Put a medium frying pan onto the heat and warm through.
  • Steam your broccoli to your liking and set aside.
  • Add the coconut oil to the pan and once warmed add the chicken and start to stir fry.
  • After a few minutes the chicken should be almost cooked through.
  • Add the peppers, onion and garlic to the pan and after a few minutes sprinkle the ground ginger into the pan.
  • Give all the ingredients a good stir to coat everything in the ginger.
  • Add the steamed broccoli to your pan and sprinkle the Korean red pepper powder over the ingredients.
  • Give all the ingredients another good stir and add half of your soy sauce.
  • Crack your eggs into a bowl and add your egg whites before giving them a little whisk with a fork.
  • Pour the eggs into the pan and gently stir all the ingredients to coat them with the egg emulsion as it cooks.
  • It should only take a minute or two for the eggs to cook, and when the eggs are cooked to your liking carefully plate up.
  • Drizzle the remaining soy sauce over your stir fry and be careful because it’s still hot from the pan!

Recipe Notes

  • For those on 2018 BC plans, soy sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • If you don’t have Korean red pepper powder, dried chillies can be sparingly used in its place.
  • Chinese cabbage/leaf works really well instead of broccoli.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!

Nella Foulds
Nella Foulds

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