Molly Yeh’s Recipe for Chicken Stir-Fry with Eggs

Who cares which came first? Chicken and eggs come together beautifully in Molly Yeh’s delicious stir-fry, which is also packed with vegetables in a light, savory sauce. It’s a slight nod to chicken fried rice; serve over steamed white rice for the full effect.

The key to a glossy sauce

The soy-spiked sauce in this stir-fry is thickened with cornstarch, which helps turn the brothy mixture into a light gravy that coats the chicken and vegetables. You’ll whisk the cornstarch into the chicken stock, soy sauce, and other ingredients while they are still cold, before you turn on the stove; cornstarch will clump if added directly to a sauce that’s already simmering. It’s a powerful thickener, and the process happens quickly, so you’ll add the mixture right at the very end.

Notes from the Food & Wine Test Kitchen

• Since different ingredients require different cooking times, the elements of the stir-fry are prepared one by one and combined only at the very end to avoid overcooking.