1.
Heat a large, deep pan over medium heat with the olive oil.
2.
Once hot, add the onions, and cook until translucent and soft, about 8 minutes.
3.
Add in the broccoli and cook for another 2 mins.
4.
Meanwhile, mix together the chicken stock, soy sauce, rice vinegar and balsamic vinegar. Set aside.
5.
Add the chicken on top of the onions and broccoli. Add the spinach evenly on top.
6.
Add the stock mixture over the chicken mixture.
7.
Cover and bring to a boil.
8.
Reduce to a simmer and cook for about 6 minutes or until the chicken is cooked.
9.
Slowly drizzle the whisked eggs over the chicken.
10.
Cover and cook for about 2 minutes, when the egg is still a little runny.
11.
Serve with green onions.
