1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon hoisin sauce
1/2 teaspoon freshly grated gingerroot
1/4 teaspoon finely chopped fresh garlic
6 ounces boneless skinless chicken breasts, cut into 1/4-inch strips
1 teaspoon soy sauce
2 teaspoons sesame oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup chopped red bell pepper
1/2 cup green onions, thinly sliced
1 small stalk (1 cup) bok choy, cut into 1/2-inch pieces
Heat oven to 350°F. Place oven rack in upper middle position.
Combine all sauce ingredients in bowl; set aside.
Combine chicken, 1 teaspoon soy sauce and 1 teaspoon sesame oil in bowl; set aside.
Combine remaining 1 teaspoon sesame oil, eggs, pepper and salt in bowl; beat with whisk. Set aside.
Melt 1 tablespoon butter in 10-inch nonstick ovenproof skillet over medium-high heat until sizzling; add chicken strips. Cook, stirring occasionally, 2-3 minutes or until chicken is no longer pink. Remove chicken; set aside. Add 1 tablespoon butter to same skillet; add bell pepper, green onions and bok choy. Cook over medium-high heat 2-3 minutes or until vegetables just begin to soften. Remove vegetables; set aside.
Melt remaining 1 tablespoon butter in skillet over medium heat until butter is sizzling. Add chicken and vegetables to egg mixture; pour egg mixture into skillet. Cook, stirring and lifting around bottom edges with spatula, 1-2 minutes or until eggs just begin to set. Place skillet into oven; bake 8-10 minutes or until eggs are set.
Carefully place large plate over skillet; turn skillet to release frittata onto plate. Serve with reserved sauce.
- Freeze chicken breasts 30--60 minutes to make it easier to cut into 1/4-inch strips.
- If you are not sure if your skillet is ovenproof, wrap handle with aluminum foil.