Chicken Egg Foo Young

I remember the first time I tried Chicken Egg Foo Young. It was a chilly evening, and I was searching for something comforting and delicious. As I sat down to eat, the flavors were a delightful mix of tender chicken, fresh vegetables, and fluffy eggs, all perfectly melded together. This dish has a special place in my heart because it reminds me of family gatherings where we would sit around the table sharing stories and laughter. The best part is how easy it is to whip up at home, bringing that delightful restaurant experience right into my kitchen.

What You’ll Need for Chicken Egg Foo Young

When it comes to making Chicken Egg Foo Young, the ingredients play a key role in creating that authentic flavor. The beauty of this dish lies in the balance of flavors and textures from the chicken, vegetables, and eggs. Each ingredient complements the others, resulting in a satisfying and nourishing meal.

• 10 ounces boneless skinless chicken breast, cut into small cubes
• 1 tablespoon water
• 3/4 teaspoon soy sauce
• 1 teaspoon cornstarch
• 2 teaspoons vegetable oil for stir-frying
• 1 medium onion, diced
• 1 3/4 cups bean sprouts
• 6 large eggs
• 1/4 teaspoon sesame oil
• 2 tablespoons vegetable oil for frying, plus more if needed
• 1 cup low-sodium chicken broth
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1/4 teaspoon white pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water for slurry
• Chopped green onions for garnish
• Sesame seeds, optional, for garnish

How to Prepare Chicken Egg Foo Young

Preparing Chicken Egg Foo Young is a joyful process that brings together these fresh ingredients in a delightful way. Follow these steps carefully, and you’ll have a lovely dish ready to serve!

1. Start by marinating the cubed chicken. In a bowl, combine the cubed chicken with 1 tablespoon of water, 3/4 teaspoon of soy sauce, and 1 teaspoon of cornstarch. Mix well and let it sit for about 5 minutes to allow the flavors to meld together.
2. Next, heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken and stir-fry for about 1 to 2 minutes or until it’s lightly browned. Make sure to keep stirring to ensure it cooks evenly. Once done, transfer the chicken to a bowl.
3. In the same skillet, add the diced onion and sauté for approximately 2 minutes until it becomes softened and translucent. Then, add the bean sprouts and stir-fry for an additional minute. Return the cooked chicken to the skillet and mix everything thoroughly. Let this mixture cool slightly.
4. While the mixture is cooling, take a separate bowl and lightly whisk the 6 eggs with 1/4 teaspoon of sesame oil. Gently fold in the cooled chicken and vegetable mixture. Be careful not to overmix; you want the texture to stay chunky and delightful.
5. Now, heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Once hot, drop approximately 1/2 cup of the egg mixture into the skillet. Carefully use a spatula to shape it into a patty. Cook it for about 2 to 3 minutes on each side until it turns a beautiful golden brown. Repeat this process until all the mixture is used, adding more oil as needed.
6. After frying all the patties, place them on a plate lined with a paper towel to soak up any excess oil.
7. In a small saucepan, combine 1 cup of low-sodium chicken broth, 1 tablespoon of oyster sauce, 2 teaspoons of soy sauce, and 1/4 teaspoon of white pepper to create the sauce. Heat this mixture over medium heat until warm.
8. In a small cup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk this slurry into the simmering sauce until it thickens into a smooth gravy. Keep stirring to avoid lumps.
9. To serve, arrange the fried egg patties on a serving plate. Drizzle the hot gravy over the patties and garnish with chopped green onions and a light sprinkle of sesame seeds, if desired. Enjoy your Chicken Egg Foo Young right away!

Recipe Notes about Chicken Egg Foo Young

When making Chicken Egg Foo Young, here are some key tips to keep in mind for the best results.

• Storage: Store any leftovers in an airtight container in the fridge and consume within three days for the best flavor and safety.
• Freezing: You can freeze the patties, but it’s best to freeze them individually to prevent sticking. Thaw and reheat before serving.
• Pairing: This dish pairs beautifully with steamed rice or a fresh salad for a complete meal.
• Make-Ahead: Prepare the chicken mixture a day in advance to save time. Just cook the patties when you’re ready to serve.
• Vegetable Variations: Feel free to add other vegetables like bell peppers or carrots for extra color and nutrition.

Serving This Chicken Egg Foo Young

When it comes to serving Chicken Egg Foo Young, there are plenty of options to make it a delightful meal.

• With Rice: Serve the patties over a bed of steamed rice to soak up the delicious gravy.
• Garnish: Top with finely chopped green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
• Occasion: This dish is perfect for family dinners or casual gatherings where comfort food is appreciated.
• Storage Tips: If you have leftovers, store them in the fridge and consume within three days for the best quality.
• Seasonal Pairing: This dish can be enjoyed all year round, making it a versatile option for any season.

FAQ

Conclusion

In conclusion, Chicken Egg Foo Young stands out as a favorite for its comforting flavors and easy preparation. It’s a dish that brings warmth and satisfaction to any dining experience. I encourage you to give it a try; it’s a delightful way to bring restaurant-quality meals into your home. You won’t regret it!

Chicken Egg Foo Young

The ultimate comfort food, Chicken Egg Foo Young is a delightful mix of fluffy eggs, tender chicken, and fresh vegetables. This easy weeknight dinner is bursting with flavor and topped with a rich gravy, making it a must-try tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 10 ounces boneless skinless chicken breast cut into small cubes
• 1 tablespoon water
• 3/4 teaspoon soy sauce
• 1 teaspoon cornstarch
• 2 teaspoons vegetable oil for stir-frying
• 1 medium onion diced
• 1 3/4 cups bean sprouts
• 6 large eggs
• 1/4 teaspoon sesame oil
• 2 tablespoons vegetable oil for frying, plus more if needed
• 1 cup low-sodium chicken broth
• 1 tablespoon oyster sauce
• 2 teaspoons soy sauce
• 1/4 teaspoon white pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water for slurry
• Chopped green onions for garnish
• Sesame seeds optional, for garnish

Equipment

• Wooden Spoon
• Mixing Bowl
• Cutting Board
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Whisk

Method

 

1. In a bowl, combine the cubed chicken with 1 tablespoon of water, 3/4 teaspoon of soy sauce, and 1 teaspoon of cornstarch. Set aside for 5 minutes to allow the flavors to meld.
2. In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for 1-2 minutes, or until it becomes lightly browned. Transfer the chicken to a bowl.
3. In the same skillet, add the diced onion and sauté for 2 minutes until softened. Next, add the bean sprouts and stir-fry for an additional minute. Return the chicken to the skillet and mix thoroughly. Let the mixture cool slightly.
4. In a separate bowl, lightly whisk the 6 eggs with 1/4 teaspoon of sesame oil. Gently fold in the cooled chicken and vegetable mixture. Be careful not to overmix so the texture stays chunky.
5. In a nonstick skillet, heat 2 tablespoons of vegetable oil over medium heat. Drop approximately 1/2 cup of the egg mixture into the skillet, then carefully use a spatula to shape it into a patty. Cook for about 2-3 minutes on each side until it turns golden brown. Repeat. If needed, add more oil to the skillet to prevent sticking. Once done, place the patties on a paper towel-lined plate to soak up any excess oil.
6. In a small saucepan, combine 1 cup of low sodium chicken broth, 1 tablespoon of oyster sauce, 2 teaspoons of soy sauce, and 1/4 teaspoon of white pepper.
7. In a small cup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the slurry into the simmering sauce over medium heat until it thickens into a smooth gravy.
8. Arrange the fried egg patties on a serving plate. Drizzle hot gravy over the patties and garnish with chopped green onions and a light sprinkle of sesame seeds, if desired. Serve right away.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.