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4.5 from 6 votes

Chicken Egg Foo Young

Chicken egg foo young features bean sprouts and bites of chicken crafted into a Chinese-style omelet topped with a rich and savory brown sauce you simply can’t resist! This Chinese takeout favorite is easy to make at home and tastes so satisfying. {Gluten-Free Adaptable}To make the dish gluten free, use dry sherry instead of Shaoxing wine, and use tamari to replace soy sauce. Also make sure to use a gluten-free oyster sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings (make 7 to 8 omelet)
Calories: 347 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Sauce
  • 1 cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 4 teaspoons cornstarch
  • 1 teaspoon peanut oil (or vegetable oil)
  • 2 cloves garlic , minced
Omelette
  • 8 oz (225 g) ground chicken
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 6 large eggs
  • 1 cup bean sprouts
  • 1/2 white onion , diced
  • 2 green onions , finely chopped
  • 1/8 teaspoon white pepper powder
  • 2 to 6 tablespoons peanut oil (or vegetable oil) (Footnote 1)

Instructions

Sauce
    Cup of Yum
  1. Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
  2. Heat 1 teaspoon of oil in a small skillet over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
  3. Stir the sauce mixture again to completely dissolve the cornstarch. Pour it into the pan. Stir immediately until it forms a silky sauce that is thick enough to coat the back of a spoon. Immediately transfer to a clean bowl. Set aside.
Omelette
  1. Add the ground chicken, cornstarch and 1/4 teaspoon of salt in a medium-sized bowl. Stir to mix well.
  2. Heat 1/2 tablespoon of oil in a medium-sized skillet over medium heat until hot. Add the ground chicken. Cook and chop into smaller pieces, until just cooked through, 3 minutes or so. Transfer the chicken to a plate to cool off.
  3. Beat together the eggs, bean sprouts, onion, green onions, cooled chicken, and white pepper powder in a bowl until well-combined.
  4. Heat 1 to 2 teaspoons of oil in the same small skillet over medium heat until hot. Scoop about 1/2 cup of the egg mixture into the skillet, use the spatula to shape the egg to make a patty. Cook until golden brown, about 2 minutes per side, and repeat with the remaining egg mixture. Transfer the omelet to a serving plate.
  5. Spoon the sauce over the omelets. Serve hot as a main with extra gravy on the side.

Notes

  • 1- If you prefer your egg foo young to be very fluffy and light, use a bit more oil so the eggs puff up during the cooking. Using less oil works too but the omelet will be a bit denser.

Nutrition Information

Serving 1serving Calories 347kcal (17%) Carbohydrates 13.7g (5%) Protein 30.1g (60%) Fat 19.1g (29%) Saturated Fat 5g (25%) Cholesterol 329mg (110%) Sodium 777mg (32%) Potassium 440mg (13%) Fiber 0.7g (3%) Sugar 2.6g (5%) Calcium 73mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings (make 7 to 8 omelet)

Amount Per Serving

Calories 347

% Daily Value*

Serving 1serving
Calories 347kcal 17%
Carbohydrates 13.7g 5%
Protein 30.1g 60%
Fat 19.1g 29%
Saturated Fat 5g 25%
Cholesterol 329mg 110%
Sodium 777mg 32%
Potassium 440mg 9%
Fiber 0.7g 3%
Sugar 2.6g 5%
Calcium 73mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.