Autumn Ginger-Garlic Chicken & Egg Snack Bowls

Instructions

1. 1
   Run the frozen chicken breast under warm water for 5 minutes to slightly thaw the exterior, then slice very thinly against the grain (semi-frozen meat is easier to slice thinly).
2. 2
   Whisk the eggs in a small bowl with a pinch of salt.
3. 3
   In a separate small bowl, whisk together soy sauce, minced ginger, garlic, sesame oil, and cornstarch.
4. 4
   Heat half of the vegetable oil in a skillet or wok over medium-high heat. Add the eggs and scramble quickly until just set, then remove from the pan and set aside.
5. 5
   Add the remaining oil to the hot pan. Add the chicken strips and stir-fry for 3-4 minutes until golden brown and cooked through.
6. 6
   Add the julienned carrots and stir-fry for another 2 minutes until they are tender-crisp.
7. 7
   Pour the sauce mixture over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything glossy.
8. 8
   Fold the scrambled eggs back into the pan to warm through.
9. 9
   Divide into two small bowls and garnish with sliced green onions before serving immediately.