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.
10-minute Chicken, Eggs & Greens
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
- 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.
- Discard most of the oil from the pan, leaving about 1 tablespoon.
- 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.
- 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.
