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.
Notes
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.