Ingredients

• ●1 unit frozen chicken breast (partially thawed)
• ●2 large eggs
• ●1 tbsp fresh ginger, minced
• ●2 garlic cloves, minced
• ●1 cup carrots, julienned
• ●2 tbsp soy sauce
• ●1 tsp sesame oil
• ●1 tbsp vegetable oil
• ●1 tsp cornstarch
• ●2 green onions, sliced

Instructions

1. 1Run 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. 2Whisk the eggs in a small bowl with a pinch of salt.
3. 3In a separate small bowl, whisk together soy sauce, minced ginger, garlic, sesame oil, and cornstarch.
4. 4Heat 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. 5Add 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. 6Add the julienned carrots and stir-fry for another 2 minutes until they are tender-crisp.
7. 7Pour the sauce mixture over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything glossy.
8. 8Fold the scrambled eggs back into the pan to warm through.
9. 9Divide into two small bowls and garnish with sliced green onions before serving immediately.