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Garlic Chicken Stir-Fry with Soft-Scrambled Eggs

Prep 10 min Cook 10 min Difficulty 2/5

A quick garlic chicken stir-fry with gentle, soft-scrambled eggs folded in—ready in about 20 minutes.

Why this recipe works

This quick stir-fry blends tender chicken with savory garlic and a light soy-sesame glaze, finished with soft-scrambled eggs folded in. It’s suited for busy weeknights and makes a satisfying, balanced meal.

Search intent: quick dinner recipe
  • garlic chicken stir-fry
  • soft-scrambled eggs recipe
  • one-pan dinner
  • quick chicken stir-fry
  • sesame oil stir-fry
  • easy egg addition
  • meal prep chicken

Key takeaways

Prep and cook in stages to keep eggs soft.
Fold eggs in gently at the end to preserve curds.
Adjust salt to taste after combining.

Recipe guide

This quick stir-fry blends tender chicken with savory garlic and a light soy-sesame glaze, finished with soft-scrambled eggs folded in. It’s suited for busy weeknights and makes a satisfying, balanced meal.

A fast, flavorful skillet meal with fluffy eggs folded in.

  • Prep and cook in stages to keep eggs soft.
  • Fold eggs in gently at the end to preserve curds.
  • Adjust salt to taste after combining.

Step 1: Make soft-scrambled eggs

Beat eggs with a pinch of salt and pepper. Cook gently in half the oil in a nonstick pan until soft-curds form, then set aside. Blank canvas ready for folding into the stir-fry.

Step 2: Cook the chicken with garlic

Wipe the pan, heat the remaining oil over medium-high. Sauté minced garlic 20–30 seconds until fragrant. Add diced chicken with a pinch of salt and pepper; cook 5–7 minutes until through.

Step 3: Combine and finish

Return the eggs to the pan, add soy sauce and sesame oil, fold gently to combine without breaking the curds. Adjust seasoning and serve.

Ingredients

  • 2 large eggs
  • 200 g chicken breast, diced
  • 3 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil
  • salt to taste
  • freshly ground black pepper

Instructions

  1. Beat eggs lightly with a pinch of salt and pepper.
  2. Heat half the vegetable oil in a nonstick pan over medium-low heat.
  3. Pour eggs into pan and cook gently, stirring slowly to make soft-scrambled curds; transfer eggs to a plate and keep warm.
  4. Wipe pan, heat remaining vegetable oil over medium-high heat.
  5. Add minced garlic and sauté until fragrant, about 20–30 seconds.
  6. Add diced chicken, season with a pinch of salt and pepper, and stir-fry until cooked through, 5–7 minutes.
  7. Stir in soy sauce and sesame oil, tossing to coat the chicken evenly.
  8. Return soft-scrambled eggs to the pan and fold gently to combine without breaking up the curds.
  9. Taste and adjust salt and pepper if needed.
  10. Serve immediately.

FAQs

How do I keep the eggs soft in the dish? Yes, keep eggs soft and chunky by not over-stirring while cooking. Reheat gently when needed.
Can I scale this for more servings? Use a hot pan and don’t overcrowd the pan; cook chicken in batches if needed.
How long will it keep in the fridge? Store leftovers in an airtight container for up to 2 days and reheat gently.