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
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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.
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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.
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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.
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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