Chicken Egg Foo Young is a satisfying & savory comfort food you can easily make at home. The soy-sauce based gravy is quick to make and provides a luscious glaze over the eggy pancake. Egg foo Young is loaded with fresh veggies such as bean sprouts and thin sliced carrots. Adding cooked diced chicken provides a protein making this a perfect meal for breakfast, lunch or dinner. Vegetarians can use tofu instead of the chicken or just add more veggies! If you are on a Keto Diet, this is a great option (without the gravy which has cornstarch).
Here is the step by step guide to make Chicken Egg Foo Young in a skillet:
Prepare your ingredients. Dice the chicken breast, julienne the carrots, slice the onions and rinse the bean sprouts. Beat 5 eggs in a separate bowl. The nice thing about this recipe is you can substitute the protein and veggies with other ones. Just keep the cut small and thin.
Cook the diced chicken in hot skillet until caramelized and the center is no longer pink. Add the veggies and cook until transparent.
Transfer the cooked chicken and vegetables to large bowl and allow to cool. In the meantime make the gravy in a small saucepan with soy and oyster sauce, chicken stock, and black pepper. Thicken with a cornstarch slurry. It is done when the back of a spoon is nicely coated with a slow drip.
When the chicken and vegetable mixture is cool, add the beaten eggs and mix to combine.
Heat canola oil in a large skillet. Add a ladle full of the mixture to the hot oil and allow to cook until golden brown.
Carefully flip and cook until golden brown on the other side. I was able to fit two large patties in my skillet.
Transfer Chicken Egg Foo Young to a plate. Garnish with hot gravy . Serve Immediately! My homemade eggrolls would be a wonderful companion dish!
Chicken Egg Foo young
Chicken Egg Patties
- 1.5 pound chicken breasts diced small
- 5 eggs
- 2 carrots sliced thin strips
- ½ yellow onion sliced thin
- 8 - 12 ounces fresh bean sprouts
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch red pepper flakes optional
- 3 tablespoons canola oil
- 2 cups chicken stock
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- ¼ cup cold water
- ½ teaspoon black pepper
- Heat 1 tablespoon canola oil over high heat in a large skillet on the stovetop. Add diced chicken and stir fry until caramelized. Add the carrots, onion, salt, pepper and stir fry until the veggies are slightly wilted. Add the bean sprouts and stir fry one more minute. Transfer the mixture to a large bowl and allow to cool while making the sauce.
- In a small sauce on the stovetop, add the chicken stock, oyster sauce, soy sauce, salt and pepper and bring to a slow boil over medium high heat.
- Combine the cornstarch and water in a small bowl to create a smooth slurry. Slowly pour the slurry into the saucepan, stirring constantly. Cook over medium heat until the sauce thickens just to a glaze on the back of a spoon. Keep warm while making the chicken egg patties.
- Place the eggs in a small bowl and beat with a fork until mixed. Pour the eggs over the cooled vegetables in the large bowl. Mix the beaten eggs and chicken/vegetables until combined.
- In the same large skillet used for the stir-fry over medium high heat, add 2 tablespoons canola oil and heat until glistening. Gently add ½ cup (or ladle full) of egg mixture to the hot oil. Turn the heat down to medium low. Allow the patty to lightly brown on one side. Using a spatula and wooden spoon, flip the patty over and allow to cook until golden brown on both sides. Remove to warm plate.
- Continue cooking patties until the egg mixture is used up. Depending on the size of your skillet, you may cook several at one time.
- Top the Chicken Egg Food Young with the hot gravy. Serve with white rice.