Veggie Packed Chicken and Egg Stir Fry
Recipe type: dinner, eggs, chicken
Cuisine: Asian
Serves: 4 servings
  • 3 tsp coconut sugar
  • 1 Tbsp reduced sodium tamari
  • 2 tsp fish sauce
  • 1 Tbsp rice vinegar
  • 1 tsp hot chili sauce (we used Texas Pete’s)
  • 1 tsp cayenne chili powder (or to taste)
  • 1 tsp sesame oil
  • ½ tsp arrowroot starch or tapioca starch/flour
  • 1 Tbsp olive oil, divided
  • 2, 4oz raw chicken breasts cut into bite sized pieces
  • 2 cups frozen green beans
  • 1½ cup sliced red bell pepper
  • 1 cup chopped zucchini
  • 1½ cup broccoli
  • 1½ cup chopped baby bok choy
  • ¼ cup chopped fresh chives
  • 3 large eggs (We use Eggland’s Best because they have 25% less saturated fat than other eggs)
  1. Combine the coconut sugar, tamari, fish sauce, rice vinegar, hot sauce, cayenne, sesame oil, and the arrowroot/tapioca in a small bowl. Mix well and set aside.
  2. Heat a large skillet over medium-high heat.
  3. Add ½ Tbsp olive oil to the pan. Add the chicken and stir-fry until brown for about 4 minutes. Remove from pan and set aside.
  4. Add remaining ½ Tbsp of olive oil to the pan. Add the green beans, bell pepper, zucchini, broccoli, baby bok choy and chives, cooking for 3-5 minutes or until the vegetables are tender and slightly crisp.
  5. Stir the sauce mixture into the vegetables and cook for 1 minute until the sauce is thickened.
  6. Make a hole in the center of the vegetables to allow space to cook the eggs. Crack the eggs in the center of the vegetables, toss to scramble. Cook for 3 minutes, stirring constantly.
  7. Add the chicken and toss to coat in the sauce and egg.
  8. If servings four, divide amongst four plates and serve topped with fresh chives and possibly a side of brown rice, quinoa, or cauliflower rice. (If serving one, take ¼ the stir-fry and reserve the rest for later! It’ll be hard (yes, it’s that good! :) ) but round out the meal with the suggestions above and you’ll do it!)
Nutrition Information
Serving size: 1 serving Calories: 228 Fat: 10 g Carbohydrates: 13 g Sugar: 3 g Sodium: 540 mg Fiber: 4 g Protein: 21 g Cholesterol: 175 mg
Recipe by Nutrition Twins at