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Chicken Egg Foo Young

Savory Chicken Egg Foo Young: Your New Favorite Comfort Food

This Chicken Egg Foo Young is a quick and delicious comfort food packed with chicken and bean sprouts, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 omelets
Course: Dinner
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup chicken broth opt for low-sodium for a healthier option
  • 2 tablespoons oyster sauce use gluten-free oyster sauce for an adaptable choice
  • 2 tablespoons Shaoxing wine (or dry sherry) substitute with rice vinegar or omit for a non-alcoholic take
  • 1 tablespoon soy sauce use tamari for gluten-free options
  • 1 teaspoon sugar feel free to skip if minimizing sweetness
  • 4 teaspoons cornstarch can be replaced with arrowroot if preferred
  • 1 teaspoon peanut oil (or vegetable oil) olive oil is an acceptable substitute
  • 2 cloves garlic, minced garlic powder can work in a pinch
For the Omelet
  • 8 oz ground chicken ground pork or shrimp are great alternatives
  • 1 teaspoon cornstarch optional for a less fluffy outcome
  • 1/4 teaspoon salt adjust according to taste
  • 6 large eggs egg whites can lighten the dish
  • 1 cup bean sprouts feel free to switch with shredded cabbage
  • 1/8 teaspoon white pepper powder black pepper can be used instead
  • 2 to 6 tablespoons peanut oil (or vegetable oil) reduce for health, though it may impact fluffiness

Equipment

  • Mixing bowl
  • Skillet
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, whisk together chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch to create a smooth sauce.
  2. Heat peanut oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Pour the sauce into the skillet with the garlic and cook while stirring for 1-2 minutes until thickened.
  4. In another skillet, heat peanut oil over medium-high heat. Add ground chicken and cook for about 3 minutes, stirring until browned.
  5. In a large bowl, beat the eggs, then mix in cooked chicken, bean sprouts, onion, and white pepper.
  6. Heat peanut oil in the skillet over medium heat. Scoop 1/2 cup of the egg mixture into the skillet and cook for about 2 minutes on each side.
  7. Plate the omelets and drizzle the savory sauce over the top or serve on the side. Garnish with chopped green onions.

Nutrition

Serving: 1omeletCalories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 400mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Prepare the filling ahead of time and store in the refrigerator for easy weeknight dinners.

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