If you love takeout-style egg foo young, you will be amazed at how simple it is to make at home. Chicken Egg Foo Young is a savory, fluffy omelet filled with tender chicken, fresh vegetables, and aromatic seasonings. It is then topped with a rich, flavorful gravy that brings everything together.
This dish is not only easy to prepare but also packed with protein, making it a satisfying meal for any time of the day. Whether you are looking for a quick lunch, a comforting dinner, or a flavorful side dish, this homemade version is healthier and just as delicious as your favorite restaurant-style egg foo young.
Why You Will Love This Recipe
- Simple to Make – Requires only a few basic ingredients and cooks quickly
- Packed with Protein – Eggs and chicken provide a nutritious and filling meal
- Customizable – Swap out the vegetables or protein to fit your taste preferences
- Better Than Takeout – Made with fresh ingredients and no unnecessary additives
- Great for Meal Prep – Can be made ahead and reheated easily
Ingredients for Chicken Egg Foo Young
For the Pancakes
| Ingredient | Quantity |
|---|---|
| Large eggs | 6 |
| Chicken broth | ½ cup |
| Shiitake mushrooms, sliced thin | 2 ounces |
| Bean sprouts | ¼ cup |
| Red bell pepper, sliced thin | ¼ cup |
| Green onion, finely chopped | 1 stalk |
| Cooked chicken, finely chopped | 2 ounces |
| Garlic, minced | 2 cloves |
| Vegetable oil | 1 tablespoon |
For the Sauce
| Ingredient | Quantity |
|---|---|
| Chicken broth | 1 cup |
| Soy sauce | 2 ½ tablespoons |
| Rice vinegar | 2 teaspoons |
| Granulated sugar | 2 teaspoons |
| Cornstarch mixed with water | 1 tablespoon |
| Sesame oil | 1 teaspoon |
For the Topping
| Ingredient | Quantity |
|---|---|
| Green onion, finely chopped | 1 |
Step-by-Step Instructions
Prepare the Egg Mixture
In a large bowl, whisk together the eggs and chicken broth until fully combined. Add the sliced mushrooms, bean sprouts, red bell pepper, green onion, cooked chicken, and minced garlic. Stir well to ensure everything is evenly distributed.
Cook the Pancakes
Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Once the oil is hot, pour about ¼ cup of the egg mixture into the skillet to form a pancake. Cook for 2 to 3 minutes on one side until golden brown, then flip and cook for another 2 minutes until fully set. Repeat with the remaining batter, adding more oil if necessary. Transfer the cooked pancakes to a plate and cover them to keep warm.
Make the Sauce
In a small saucepan, combine the chicken broth, soy sauce, rice vinegar, and sugar. Heat over medium heat until it starts to simmer. Stir in the cornstarch mixture and continue stirring until the sauce thickens, about 1 to 2 minutes. Remove from heat and mix in the sesame oil.
Assemble and Serve
Place the cooked egg foo young pancakes on a serving platter. Pour the warm sauce over the pancakes and garnish with finely chopped green onions. Serve immediately with rice or as a standalone dish.
Best Side Dishes for Chicken Egg Foo Young
- Steamed Rice – A perfect way to soak up the delicious sauce
- Fried Rice – Adds extra flavor and texture
- Stir-Fried Vegetables – A healthy and colorful addition to the meal
- Chili Oil or Sriracha – A great option for those who enjoy a spicy kick
Tips for Making the Best Chicken Egg Foo Young
- Use Fresh Ingredients – Crisp vegetables and fresh eggs enhance the flavor and texture
- Cook in Batches – Avoid overcrowding the pan to ensure even cooking
- Keep the Heat Medium – Cooking at the right temperature prevents burning while keeping the pancakes fluffy
- Adjust the Thickness of the Sauce – If you prefer a thicker sauce, add a little more cornstarch mixture
Common Mistakes to Avoid
- Skipping the Chicken Broth in the Egg Mixture – This helps create a lighter and fluffier texture
- Overcooking the Pancakes – They should be golden brown but still moist inside
- Adding Too Much Oil – A small amount is enough to prevent sticking without making the pancakes greasy
- Not Stirring the Sauce Constantly – The cornstarch can clump if left unattended
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Carbohydrates | 10g |
| Protein | 18g |
| Fat | 12g |
| Sodium | 600mg |
Nutritional values are approximate and may vary based on ingredients used.
Frequently Asked Questions
Can I Use a Different Protein Instead of Chicken?
Yes. You can substitute chicken with shrimp, pork, beef, or tofu for a vegetarian option.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in a skillet over medium heat or microwave for 30 seconds until heated through.
Can I Make This Recipe Gluten-Free?
Yes. Use tamari or a gluten-free soy sauce, and ensure that your chicken broth is gluten-free.
What is the Best Oil for Cooking Egg Foo Young?
Vegetable oil or light sesame oil works well. Avoid using strong-flavored oils that may overpower the dish.
Can I Make the Sauce in Advance?
Yes. You can prepare the sauce ahead of time and store it in the refrigerator for up to three days. Reheat it on the stovetop before serving.
How Can I Make This Dish Spicier?
Add red pepper flakes to the egg mixture or drizzle sriracha over the finished dish for a spicy kick.
Final Thoughts
Making Chicken Egg Foo Young at home is easier than you might think. This simple yet flavorful dish is a great alternative to takeout, offering a fresh and healthy meal that can be enjoyed at any time of the day. With its fluffy texture, rich sauce, and customizable ingredients, it is sure to become a favorite in your kitchen.
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Chicken Egg Foo Young: A Delicious and Easy Homemade Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Chicken Egg Foo Young is a fluffy, savory Chinese-style omelet filled with tender chicken, fresh vegetables, and a rich, flavorful sauce. This easy-to-make dish is perfect for breakfast, lunch, or dinner. Enjoy a healthier, homemade version of your favorite takeout meal in just 30 minutes.
Ingredients
For the Pancakes:
- 6 large eggs
- ½ cup chicken broth
- 2 ounces shiitake mushrooms, sliced thin
- ¼ cup bean sprouts
- ¼ cup red bell pepper, sliced thin
- 1 stalk green onion, finely chopped
- 2 ounces cooked chicken, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Sauce:
- 1 cup chicken broth
- 2 ½ tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 teaspoon sesame oil
For the Topping:
- 1 green onion, finely chopped
Instructions
-
Prepare the Egg Mixture – In a large mixing bowl, whisk together the eggs and chicken broth. Stir in the mushrooms, bean sprouts, red bell pepper, green onion, cooked chicken, and minced garlic until well combined.
-
Cook the Pancakes – Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour ¼ cup of the egg mixture into the skillet to form a pancake. Cook for 2 to 3 minutes until golden brown, then flip and cook for another 2 minutes. Repeat with the remaining batter, adding more oil if needed. Transfer pancakes to a plate and cover to keep warm.
-
Make the Sauce – In a small saucepan, combine chicken broth, soy sauce, rice vinegar, and sugar. Heat over medium heat until it starts to simmer. Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens (about 1 to 2 minutes). Remove from heat and mix in sesame oil.
-
Assemble and Serve – Place the cooked pancakes on a serving platter. Drizzle the warm sauce over the top and garnish with finely chopped green onions. Serve immediately.
Notes
- To make this dish vegetarian, substitute chicken with tofu or omit the protein altogether.
- For a spicier version, add red pepper flakes or a splash of sriracha to the sauce.
- Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Chinese-American