Spicy Chicken and Chorizo Stir-Fry with Sautéed Vegetables

1.Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and water until smooth. Set aside.

2.Season the chicken: Toss the cut chicken thighs with salt and pepper.

3.Sear the chorizo: Heat 1 teaspoon of the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chorizo and cook for 2-3 minutes until the edges are slightly crispy and the fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.

4.Cook the chicken: Add the remaining vegetable oil to the pan if necessary. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside with the chorizo.

5.Sauté the vegetables: Add the broccoli florets, sliced carrots, green bell pepper, and the white parts of the green onions to the hot wok. Stir-fry for 4-5 minutes until the vegetables are tender-crisp (al dente).

6.Combine and sauce: Return the cooked chicken and chorizo to the wok with the vegetables. Give the reserved sauce a quick whisk and pour it over the contents of the wok. Toss quickly and continuously for about 1 minute until the sauce thickens and evenly coats everything.

7.Prepare the eggs (optional): While the stir-fry finishes, quickly melt the butter in a separate small pan over medium heat. Crack the eggs into the pan and cook sunny-side up or over easy to your preference. Season lightly with salt and pepper.

8.Serve immediately: Transfer the stir-fry to serving plates. Top each serving with a fried egg (if using) and garnish generously with the reserved green parts of the sliced green onions.