Savory Chicken and Vegetable Stir-Fry with Sunny-Side Up Egg

1In a bowl, marinate the chicken slices with soy sauce (2 tbsp) and oyster sauce (1 tbsp) for 10 minutes.

2Heat a wok or large skillet over medium-high heat. Add sesame oil (1 tbsp) and stir-fry garlic (2 cloves) and ginger until fragrant, about 1 minute.

3Add the marinated chicken and cook until it's no longer pink, about 5-6 minutes.

4Push the chicken to the side of the wok and crack an egg (1) into the empty space. Cook until the white is set but the yolk is still runny, about 2-3 minutes.

5Remove the egg (1) and chicken from the wok and set aside.

6In the same wok, add a little more oil if needed and stir-fry the carrots, bell pepper (1), and onion (1) until slightly tender, about 3-4 minutes.

7Return the chicken and egg (1) to the wok, toss everything together until well combined, and heat through.

8Garnish with chopped green onions (2) and serve hot.