Get ready to elevate your weeknight dinner game with this incredibly flavorful and vibrant This dish is a harmonious blend of tender chicken, scrambled eggs, crisp vegetables, and earthy wood ear mushrooms, all coated in a savory, glossy sauce and served over fluffy rice. It's a satisfying, wholesome meal that comes together in a flash, perfect for busy evenings when you crave something truly delicious and authentic.
📜 Ingredients
For the Chicken Marinade:
300g (approximately 1 large) boneless, skinless halal chicken breast or thigh, thinly sliced
1 tablespoon halal soy sauce
1 teaspoon cornstarch
1/2 teaspoon white sugar
1 tablespoon water
For the Stir-fry:
2 large eggs, lightly beaten
1 tablespoon cooking oil, plus more for eggs and stir-frying
1 large carrot, peeled and thinly sliced or julienned
1 medium cucumber, halved lengthwise, seeded, and sliced into half-moons
10g dried wood ear mushrooms, rehydrated, trimmed, and sliced
2 cloves garlic, minced
1 inch fresh ginger, grated or minced
2 green onions, white and green parts separated, thinly sliced
For the Stir-fry Sauce:
2 tablespoons halal soy sauce
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon cornstarch
1/4 cup chicken broth (halal certified) or water
1/2 teaspoon sesame oil
For Serving:
2 cups cooked white rice
📝 Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced halal chicken with 1 tablespoon halal soy sauce, 1 teaspoon cornstarch, 1/2 teaspoon sugar, and 1 tablespoon water. Mix well and let marinate for at least 10 minutes while you prepare other ingredients.
- Cook the Eggs: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Pour in the lightly beaten eggs and scramble until just cooked through but still soft. Remove the scrambled eggs from the wok and set aside.
- Prepare the Sauce: In a small bowl, whisk together 2 tablespoons halal soy sauce, 1 tablespoon white vinegar, 1 tablespoon sugar, 1 teaspoon cornstarch, 1/4 cup chicken broth (or water), and 1/2 teaspoon sesame oil. Set aside.
- Stir-fry Chicken and Vegetables: Add another tablespoon of cooking oil to the same hot wok. Add the marinated chicken and stir-fry for 2-3 minutes until lightly browned and mostly cooked. Remove the chicken from the wok and set aside with the eggs.
- Cook Aromatics and Veggies: Add a little more oil if needed. Add the minced garlic, grated ginger, and the white parts of the sliced green onions. Stir-fry for 30 seconds until fragrant. Add the sliced carrots and rehydrated wood ear mushrooms. Stir-fry for 2-3 minutes until carrots are slightly tender-crisp. Add the sliced cucumber and stir-fry for another minute.
- Combine and Sauce: Return the cooked chicken and scrambled eggs to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (as cornstarch can settle) and pour it over everything in the wok.
- Thicken and Finish: Stir continuously until the sauce thickens and coats all the ingredients beautifully, about 1-2 minutes. Stir in the green parts of the sliced green onions.
- Serve: Divide the cooked white rice into two bowls. Spoon the piping hot Halal Chicken Stir-fry generously over the rice. Serve immediately and enjoy!
💡 Chef's Tips
- Vegetable Variety: Feel free to swap or add other quick-cooking vegetables like bell peppers, snap peas, or broccoli florets. Just adjust cooking times accordingly to maintain a tender-crisp texture.
- Spice It Up: For a touch of heat, add a pinch of red chili flakes or a dash of chili garlic sauce to the stir-fry sauce. It really awakens the palate!
