Soy-Free Egg Foo Young
Indulge in the classic flavors of takeout with this delicious and wholesome Soy-Free Egg Foo Young recipe. Perfect for those avoiding soy, this delightful dish features fluffy egg pancakes studded with tender cooked chicken, crisp bell peppers, earthy mushrooms, and fresh bean sprouts, all seasoned with aromatic garlic and ginger. A rich, homemade cornstarch-thickened chicken broth sauce replaces traditional soy-based options, adding a silky finish without compromising on flavor. Ready in just 35 minutes, this quick and satisfying meal is perfect as a main course and pairs beautifully with steamed rice or a light salad. Whether you're catering to dietary restrictions or simply craving something deliciously different, this protein-packed Egg Foo Young is guaranteed to become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large eggs
- 1 cup cooked chicken breast
- 1 medium onion
- 1 medium green bell pepper
- 1 medium carrot
- 1 cup mushrooms
- 1 cup bean sprouts
- 1 teaspoon garlic powder
- 0.5 teaspoon ginger powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 4 tablespoons olive oil
Instructions
Begin by finely dicing the onion and green bell pepper. Dice the carrot into small pieces and slice the mushrooms thinly.
In a large mixing bowl, beat the eggs until well combined.
Add the diced chicken breast, diced onion, green bell pepper, carrot, mushrooms, bean sprouts, garlic powder, ginger powder, salt, and black pepper to the bowl with the beaten eggs. Mix all the ingredients until combined.
In a small saucepan, make the sauce by combining the chicken broth and cornstarch. Whisk over medium heat until the sauce thickens, then set aside.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Pour a quarter of the egg mixture into the skillet, spreading it out with a spatula to form a pancake shape. Cook for about 3-4 minutes on each side or until the egg is fully cooked and lightly browned.
Remove the cooked Egg Foo Young from the skillet and place it on a warm plate. Repeat the process with the remaining egg mixture, adding more olive oil as needed.
Serve the Egg Foo Young hot, drizzled with the prepared sauce on top. Enjoy the dish as is or pair it with rice or other sides of your choice.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 3766 mg | 164% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 22.7 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 307 mg | 24% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2219 mg | 47% | |
*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.
