Ingredients

• Egg Mixture:
• 3 tablespoons vegetable oil
• 1 inch piece of fresh ginger, peeled and minced
• 4 green onions, chopped
• 2 cups mung bean sprouts
• 1 cup sliced portobello mushrooms
• 1 green bell pepper, seeded and chopped
• 2 boneless, skinless chicken thighs, sliced
• salt and pepper, to taste
• 6 eggs, slightly beaten
• Sauce:
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 2 teaspoons rice wine vinegar
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a large skillet under medium high heat, add vegetable oil and heat until shimmering. Season chicken with salt and pepper and add to skillet. Cook until white throughout, about 5-7 minutes. Remove from pan with a slotted spoon and set aside in a large bowl.

2. Adding more oil if necessary, add ginger, green onions, bean sprouts, mushrooms, and green peppers to skillet. Saute for about 6-8 minutes, or until vegetables start to soften. Season with salt and pepper.

3. Add vegetables to large bowl with the chicken.

4. Pour eggs into bowl with vegetables and chicken, and combine.

5. Heat a non-stick skillet under medium high heat, adding about a tablespoon of oil. Add about half of the egg mixture to the pan and cook for about 3-5 minutes or until eggs have solidified. Carefully fold half of the mixture over (like an omelet) and cook for an additional minute or 2, or until cooked throughout.

6. Repeat with remaining egg mixture.

7. For the sauce, combine chicken broth, soy sauce, vinegar, and sugar in a small saucepan. Bring mixture to a boil.

8. Make a slurry with the cold water and cornstarch. As soon as the chicken broth mixture is at a boil, at the cornstarch slurry. Heat for about 1-2 minutes, or until mixture thickens. Pour gravy over eggs.

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