This Chicken Egg Foo Young recipe is a tasty and easy dish that combines fluffy eggs, tender chicken, and crisp veggies into one delightful meal. It's a Chinese-American classic that's perfect for any time of the day, whether you're craving breakfast for dinner or a filling lunch. With simple ingredients and straightforward steps, you can whip up this comforting dish in no time.
It's versatile, so you can customize it with your favorite veggies or whatever you have on hand. Plus, it's a great way to use up leftover chicken. Let's dive into how to make this yummy omelet-like pancake that's sure to please everyone at the table.
Table of Contents
Why This Recipe Works
This Chicken Egg Foo Young recipe is fantastic because it's not only delicious but also incredibly versatile and forgiving. You can throw in almost any vegetable you have in your fridge, making it a great recipe for using up leftovers and reducing food waste. The combination of protein-rich chicken and eggs makes this dish satisfying and nutritious, providing a balanced meal that will keep you full for hours. Whether you're a cooking novice or a seasoned chef, this recipe is straightforward and fun to make, ensuring a stress-free cooking experience with tasty results every time.
Moreover, the adaptability of this recipe means it caters to various dietary preferences and needs. With simple swaps, it can easily be made vegetarian, gluten-free, or tailored to include your favorite flavors. It's a wonderful way to introduce variety into your meals without needing complex ingredients or techniques. The end result is a fluffy, savory pancake bursting with flavor and texture, complemented by a rich, easy-to-make sauce that ties everything together beautifully. Making Chicken Egg Foo Young at home allows you to control the quality of ingredients, ensuring a healthier option than takeout. It's a comforting, wholesome meal that proves homemade cooking can be both simple and incredibly satisfying.
Ingredients
Chicken: Use cooked, shredded chicken. It adds protein and flavor. Substitute: Cooked shrimp or tofu for a different taste.
Eggs: The base of the dish, providing structure and richness. Substitute: Egg alternatives for those with allergies.
Bean sprouts: Add crunch and a light, fresh flavor. Substitute: Shredded cabbage or carrots for a different texture.
Green onions: Bring a mild, oniony flavor. Substitute: Chives or shallots for a similar taste.
Soy sauce: Adds depth and saltiness to the mixture. Substitute: Tamari or coconut aminos for gluten-free options.
Tips
- Whisk eggs thoroughly for a fluffy texture.
- Cook over medium heat to avoid burning.
- Use a non-stick pan for easy flipping.
- Serve hot for the best flavor and texture.
- Adjust soy sauce to taste for the perfect balance of saltiness.
How to Serve
Egg Foo Young is a versatile dish that can be served in various ways, making it a fantastic option for any meal. It's traditionally served with a savory sauce on top, enhancing the flavors of the omelet. Whether you're enjoying it for breakfast, lunch, or dinner, this dish provides a satisfying and protein-rich option that's both delicious and easy to customize.
- Over a bed of steamed rice, drizzled with a simple soy sauce-based gravy for a hearty meal.
- Alongside a fresh salad with a light vinaigrette to balance the richness of the eggs and chicken.
- Wrapped in a warm tortilla with some added lettuce and mayo for an Egg Foo Young-inspired breakfast burrito.
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Chicken Egg Foo Young
Ingredients
- 1 cup cooked shredded chicken
- 6 eggs
- 1 cup bean sprouts
- ½ cup sliced green onions
- 2 tablespoons soy sauce
- ¼ cup diced bell peppers optional
- ¼ cup sliced mushrooms optional
- 2 tablespoons vegetable oil for frying
- Salt and pepper to taste
- For the sauce:
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
Instructions
- In a large bowl, whisk the eggs until fully blended. Add the cooked chicken, bean sprouts, green onions, bell peppers, mushrooms, and soy sauce. Season with salt and pepper, and mix well.
- Heat oil in a non-stick pan over medium heat. Pour in a portion of the egg mixture to form a small omelet. Cook until the bottom is golden brown, about 3-4 minutes, then flip and cook the other side.
- Repeat with the remaining mixture, adding more oil as needed.
- For the sauce, mix chicken broth, soy sauce, cornstarch, and sugar in a small saucepan. Heat over medium heat, stirring constantly until the sauce thickens.
- Serve the Egg Foo Young hot with the sauce drizzled on top.
Nutrition
Notes
• Cook over medium heat to avoid burning.
• Use a non-stick pan for easy flipping.
• Serve hot for the best flavor and texture.
• Adjust soy sauce to taste for the perfect balance of saltiness.