Description

No deep frying is required to make this yummy chicken egg foo young recipe! Healthy, light and fluffy egg pancakes packed with veggies and topped with the tastiest gooey gravy.

Ingredients

Scale

Foo young pancakes:

6 large eggs
1/2 cup chicken broth
2 ounces shiitake mushrooms (sliced in to thin strips)
1/4 cup bean sprouts
1/4 red bell pepper (sliced into thin strips)
1 stalk scallion (finely chopped)
2 ounces cooked chicken (finely chopped)
2 cloves garlic (minced)
1 tablespoon vegetable oil

Foo young sauce:

1 cup chicken broth
2 1/2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons granulated sugar
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon sesame oil

Topping:

1 scallion (finely chopped)

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Instructions

Whisk the eggs in a bowl and add chicken broth, mushrooms, bean sprouts, bell peppers, scallions, chicken and garlic. Stir until all the ingredients are evenly coated. Season with salt and pepper and set aside.
Making the foo young sauce: Put all the ingredients for the sauce in a small pot and bring to a boil. Turn the heat to low and simmer for 2 minutes. Turn the heat off and set aside.
Cooking the foo young pancakes: In a pan over medium high heat, add vegetable oil. Using a ladle, pour small amounts of egg mixture into the pan and make 2-4 little pancakes at a time. Cook on both sides for 2-3, until slightly brown, and transfer two pancakes per plate. Work in batches until all the mixture has been used.
Quickly warm up the sauce and pour over pancakes. Top with scallions and serve immediately.

Notes

Keep the sauce and pancakes separate if you decide to save some for later. When reheating, microwave pancakes for 30-45 seconds. For the sauce, reheat in a pot along with 1 tablespoon cornstarch mixed with 1 tablespoon water to bring back the gooey texture.

Nutrition

Serving Size:
Calories: 133
Sugar: 2.6 g
Sodium: 714.7 mg
Fat: 8 g
Saturated Fat: 2.3 g
Carbohydrates: 5.3 g
Fiber: 0.6 g
Protein: 10 g
Cholesterol: 200.7 mg