Chicken Egg Foo Yung

Skip the takeout line and try this easy homemade Chicken Egg Foo Yung. This “fluffy egg pancake” combines chicken, mushrooms, bean sprouts and bok choy, topped with a simple and flavourful sauce. A sprinkle of sliced green onions tops it off to perfection.

Prep Time 15

Cook Time 20

Total Time 35

Servings 6 Pancakes

Ingredients

8 Eggs
2 Cloves Garlic minced
1 cup Chopped Cooked Chicken
1 cup Sliced Shiitake Mushroom Caps
1 cup Bean Sprout
1 cup Shredded Bok Choy
2 tsp Fresh Gingerroot minced
1/8 tsp Salt and Pepper (each)
3 Green Onions, thinly sliced diagonally
3 tsp Sesame Oil, Divided

Instructions

In a large bowl, whisk eggs. Add garlic, chicken, mushrooms, bean sprouts, bok choy, ginger, salt and pepper; mix to combine.

In a large 12-inch (30 cm) nonstick skillet or griddle, heat 1 tbsp (15 mL) of the sesame oil over medium heat.

Using a dry measuring cup, pour 1/2 cup (125 mL) of the egg mixture into skillet, spreading evenly to make a 6-inch (15 cm) circle. Cook until golden, 2 to 3 minutes per side. Repeat with remaining mixture, adding more oil between batches as necessary.

In a small bowl, whisk cornstarch with 2 tbsp (30 mL) of the chicken broth until smooth.

In a small saucepan, over medium heat, add remaining chicken broth, soy sauce, rice vinegar and sugar. Whisk in cornstarch mixture. Bring to a boil until thickened, about 3 minutes, whisking frequently. Remove from heat.

Place 2 pancakes on a plate, top with Foo Yung Sauce and a generous sprinkle of green onion. Serve warm.

Notes

Tip: Use leftover shredded rotisserie chicken.

Tip: For a gluten-free option, use tamari sauce in place of soy sauce.

Nutrients per serving (2 pancakes): 240 calories, 15 g total fat, 3 g saturated fat, 677 mg sodium, 10 g carbohydrates, 1 g fibre, 17 g protein.

Chicken Egg Foo Yung