Chicken Egg Foo Yong
Elevate your dinner game with this savory and satisfying Chicken Egg Foo Yong recipe, a Chinese-American classic that's both flavorful and quick to make! Juicy diced chicken breast mingles with crunchy bean sprouts, shredded carrots, and aromatic garlic, all bound together in a golden, fluffy omelette-style pancake. The magic is in the rich brown sauce, made from chicken broth, oyster sauce, and a touch of sesame oil, delivering layers of umami with every bite. Perfect for a weeknight meal, this recipe takes just 30 minutes from prep to plate and serves four generously. Whether you’re craving takeout vibes at home or looking to impress with authentic flavors, Chicken Egg Foo Yong is the ultimate fusion of simplicity and deliciousness.
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Recipe Information
Ingredients
- 1 piece (about 200g) Chicken breast
- 6 large Eggs
- 1 cup Bean sprouts
- 1 small, shredded Carrot
- 3 stalks (finely chopped) Green onions
- 2 cloves (minced) Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 3 tablespoons (divided for frying) Vegetable oil
- 1 tablespoon Cornstarch
- 1 cup Chicken broth
- 1 tablespoon Oyster sauce
- 1 teaspoon Sugar
- 2 tablespoons (for cornstarch slurry) Water
Instructions
1. Prep the chicken: Dice the chicken breast into small, bite-sized pieces. Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the chicken and sauté until fully cooked, about 5 minutes. Remove from the skillet and set aside to cool slightly.
2. Beat the eggs: In a large bowl, crack the eggs and whisk them until smooth. Add the cooked chicken, bean sprouts, shredded carrot, green onions, garlic, soy sauce, and sesame oil. Mix well to combine.
3. Cook the Egg Foo Yong: Heat another tablespoon of vegetable oil in a skillet or wok over medium heat. Using a ladle, pour a portion of the egg mixture (approximately 1/2 cup) into the skillet to form a small, round pancake. Cook for 2–3 minutes on each side, until golden brown and set. Repeat with the remaining egg mixture, adding more oil as needed. Transfer cooked Egg Foo Yong to a plate and keep warm.
4. Make the brown sauce: In a small saucepan, combine chicken broth, oyster sauce, and sugar. Bring to a gentle simmer over medium heat. In a small bowl, mix the cornstarch and water to create a slurry. Gradually add the slurry to the saucepan, whisking constantly, until the sauce thickens, about 1–2 minutes. Remove from heat.
5. Serve: Arrange the cooked Egg Foo Yong patties on a serving dish and drizzle the brown sauce over the top. Garnish with additional chopped green onions, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 32.1 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 3270 mg | 142% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 12.5 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
