With a touch of admiration towards chicken fried rice, Molly Yeh has crafted a scrumptious stir-fry recipe using chicken and eggs. This dish brims with vegetables and comes drenched in a mild, tasty sauce, offering a delightful palate sensation when served over freshly steamed rice.

The key to this stir-fry is the soy-flavored sauce she thickens with cornstarch. The cornstarch helps transform the sauce, which initiates as a broth-type mixture, into a light gravy warmly coating the chicken and vegetables. It's a simple process - just whisk the cornstarch into the combo of chicken stock, soy sauce, and other ingredients while they're still cool prior to stove-top action. Cornstarch can ball up if directly added to a simmering sauce, so it must be incorporated while the mixture is still cold.

The recipe is as follows: 1 cup chicken stock, 2 tablespoons soy sauce with extra for seasoning if needed, 1 teaspoon minced ginger, a pinch of crushed red pepper for a bit of heat, fresh ground black pepper to taste, 1/4 teaspoon ground nutmeg for a hint of spice, 2 tablespoons cornstarch for thickening, 1/4 cup extra-virgin olive oil, 1 pound of boneless chicken breasts cut into 3/4-inch pieces, 1 medium onion finely chopped, 2 cloves of freshly minced garlic, 2 bell peppers chopped into 1-inch pieces, 3 large lightly beaten eggs and steamed rice for serving.

To start, whisk together the chicken stock, soy sauce, ginger, crushed red pepper, black pepper, nutmeg, and cornstarch in a small bowl. Reserve this bowl on the side.

Use a large skillet to heat 2 tablespoons of the olive oil. Introduce the chicken to the oil and stir-fry over medium-high heat until well-cooked, about 5 to 7 minutes. Transfer the chicken to a plate for holding.

Utilize the same skillet to heat up the remaining olive oil. Add the onion and stir-fry for 3 minutes, afterwards introduce the garlic and cook for an additional minute. The bell peppers and green beans join the party next, stir-frying until they're just crisp-tender, about 3 to 5 minutes.

Make room for the eggs by moving the vegetables to one side of the skillet. Pour the beaten eggs into the created space and cook, gently stirring until nearly set. Incorporate the vegetables with the egg at this point.

To finish it off, stir the chicken-stock blend into the skillet and cook until it thickens, which usually takes about 1 to 2 minutes. Reintroduce the chicken and cook until reheated, about 1 to 2 more minutes. An additional dash of soy sauce can be used for seasoning if you wish. Complete this feast by serving it with steamed rice.