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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

10-minute Chicken, Eggs & Greens

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Dinner in 10 minutes? Yep, it’s totally possible my friends, with this winning chicken dinner. It’s also packed with greens and a hint of chilli. This is the one for those busy weeknights when you know you need to eat but you just don’t want to cook. 

WATCH THIS RECIPE

10-MINUTE CHICKEN, EGGS & GREENS

PREP TIME

5 minutes

COOK TIME

5 minutes

SERVES

2

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 chilli, sliced

3 tbsp oyster sauce

2 tsp soy sauce

1 tsp fish sauce

Steps

Step 1

Heat the oil in a wok or small non-stick frying pan over medium-high heat. When the oil is hot, crack an egg into a small bowl. Then carefully pour the egg into the oil. There will be some splatter so watch out! Cook, splashing the egg with oil, for 1-2 minutes or until the edges are crispy and the yolk is cooked to your liking (I like mine runny). Drain on paper towel and repeat with remaining egg.

Step 2

Discard most of the oil from the pan, leaving about 1 tablespoon.

Step 3

Prepare your Chinese broccoli by trimming the woody ends and slicing the stems on the diagonal. Slice the leaves of the broccoli into larger pieces.

Step 4

Heat the pan with the oil over high heat. Add the garlic and chilies and stir-fry for 10 seconds. Then add the chicken mince and stir-fry, breaking up with a spatula, for about a minute or until almost cooked. Add the broccoli stems and stir-fry for another half a minute. Then add the broccoli leaves, oyster sauce, soy sauce and fish sauce. Stir-fry for another half a minute or until everything is well combined and the chicken mince is cooked. Divide among serving plates and top with a crispy egg.

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