12 ounces boneless skinless chicken breast, cut into thin slices
1 cup uncooked jasmine rice
1 TBSP peanut oil
1 bunch green onions, cut into 1-inch pieces
2 garlic cloves, peeled and chopped
salt & freshly ground black pepper
7 large eggs, beaten
DIRECTIONS
Mix the cornstarch, 1 TBSP water, and 1 TBSP soy sauce in a bowl until well combined. Add the sliced chicken to the bowl and stir until all the chicken is coated in the marinade. Cover the bowl and set aside.
Stir the rice and 1 1/2 cups water together in a medium-size saucepan over medium-high heat. When the water begins to boil cover the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes. Turn off the heat, KEEPING THE LID ON, and allow the rice to sit while covered for 15 more minutes.
Heat a wok or large skillet over medium-high heat. when the pan is hot add the oil and tilt the pan to coat in the oil.
Add the chicken slices to the pan and cook, stirring occasionally, until chicken is no longer pink, 2 to 3 minutes.
Add the green onion and garlic to the pan and cook while stirring for about 30 seconds.
Stir in 1 TBSP soy sauce and 1/4 tsp black pepper and move everything to the center of the pan. Pour the eggs around the sides of the pan and allow to cook until eggs begin to set, about 1 minute.
Stir while breaking up the eggs and cook while stirring until eggs are cooked, 2 to 3 more minutes. Take off the heat and season with additional salt & pepper to taste.
Fluff the rice with a fork and serve the chicken and eggs over the steamed rice.
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