Chilli Lime Chicken and Egg Rice Stir-Fry
Succulent pan-seared chicken breast and fluffy egg tossed with crisp, vibrant vegetables in a bright, zesty chilli-lime glaze.
Prep
15 min
Cook
12 min
Total
27 min
Makes
1 serving
Created together. Shared with you.
Made by Hayley + Lila
Hayley created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
12 min
Total
27 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Wok · Large skillet · Whisk · Mixing bowl
Time saver
Storage: If you are meal-prepping, let the stir-fry cool completely before storing it in an airtight container in the fridge. Enjoy within 2 days for the best vegetable texture.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Whisk the raw egg in a small…
- 01
Whisk the raw egg in a small…
Whisk the raw egg in a small bowl until smooth and set aside.
Look for: smooth and set aside
Tap card to mark done - 02
Whisk the lime juice
In another small bowl, whisk the lime juice, chilli paste, grated ginger, and minced garlic together to create the bright chilli-lime sauce.
Tap card to mark done - 03
Heat a non-stick frying pan or wok…
Heat a non-stick frying pan or wok over medium-high heat. Pour in the whisked egg, scramble quickly for about 30 to 60 seconds until just set but still soft, then transfer the egg to a plate.
Look for: just set but still soft, then transfer the egg to a plate
Tap card to mark done - 04
Increase the heat to high
Increase the heat to high. Add the sliced chicken breast to the hot pan and cook for 5 to 6 minutes, stirring occasionally, until golden brown on the outside and no longer pink in the center.
Look for: golden brown on the outside and no longer pink in the center
Tap card to mark done - 05
Toss the sliced carrot
Toss the sliced carrot, bell pepper, chestnut mushrooms, and halved baby corn into the pan with the chicken. Stir-fry rapidly for 3 to 4 minutes so the vegetables become hot but retain their bright color and snappy, satisfying crunch.
Allow: 3 to 4 minutes
Tap card to mark done - 06
Pour in the cooked jasmine rice and…
Pour in the cooked jasmine rice and the soft scrambled egg. Drizzle the chilli-lime sauce evenly over the top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Stir-fry everything together for 1 to 2…
Stir-fry everything together for 1 to 2 minutes until the rice is steaming hot and the ingredients are fully combined. Serve immediately.
Look for: the rice is steaming hot and the ingredients are fully combined
Tap card to mark done
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