Nut-Free Egg Foo Young
Experience the comforting fusion of flavor and simplicity with this Nut-Free Egg Foo Young! This homemade take on the Chinese-American classic delivers fluffy, golden egg patties packed with tender chicken, crunchy bean sprouts, earthy shiitake mushrooms, and vibrant veggies like carrots and green onions. Enhanced with savory seasonings like soy sauce and a hint of sesame oil, every bite is perfectly balanced without the need for nuts. Topped with a velvety, umami-rich sauce made from scratch, this dish comes together in just 40 minutes, making it a standout option for quick weeknight dinners or a satisfying lunch. Designed to be allergy-friendly without compromising on taste, this Nut-Free Egg Foo Young is an easy, flavorful meal that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup cooked chicken breast
- 1 cup bean sprouts
- 0.5 cup shiitake mushrooms
- 0.5 cup carrot
- 2 stalks green onions
- 1 clove garlic
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil
- 2 teaspoons cornstarch
- 1 cup water
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the vegetables: thinly slice the shiitake mushrooms, julienne the carrot, and finely chop the green onions and garlic.
In a large mixing bowl, beat the eggs until they are well mixed. Add the cooked, shredded chicken breast, bean sprouts, sliced mushrooms, julienned carrot, chopped green onions, and garlic. Mix together.
Season the egg mixture with 2 tablespoons of soy sauce, sesame oil, and black pepper, then stir thoroughly to combine all ingredients.
In a small bowl, dissolve the cornstarch in 1 cup of water. Set this aside as it will be used for the sauce.
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium-high heat. Use a ladle to scoop a portion of the egg mixture (approximately 1/2 cup) into the skillet. Flatten it slightly with a spatula.
Cook each side for about 3-4 minutes until golden brown and cooked through. Transfer the cooked patties to a plate and repeat with remaining egg mixture, adding more oil as needed.
To make the sauce, add the remaining tablespoon of cooking oil into the now empty skillet. Add the cornstarch mixture, remaining tablespoon of soy sauce, and oyster sauce. Stir continuously until the sauce thickens, which should take about 3-4 minutes.
Serve the Egg Foo Young patties hot, drizzled with the savory sauce over the top.
Nutrition Facts
Calories |
1242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1075 mg | 23% | |
*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.
