Name: Chicken Egg Foo Young
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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 (for a nutty finish); 2 tablespoons vegetable oil (for frying); 1 cup low-sodium chicken broth; 1 tablespoon oyster sauce; 2 teaspoons soy sauce (for seasoning); 1/4 teaspoon white pepper; 2 tablespoons cornstarch (to thicken the sauce); 2 tablespoons cold water (for the slurry); Chopped green onions (for garnish); Sesame seeds (optional)

Egg Foo Young is a delightful dish that beautifully combines the flavors of tender chicken, fresh vegetables, and fluffy eggs, all wrapped up in a savory sauce. This Chinese-American classic is not just a treat for the taste buds but also a fantastic way to sneak in some veggies. Whether served for breakfast, lunch, or dinner, Chicken Egg Foo Young is a versatile dish that can easily become a staple in your kitchen. Let’s dive into this wonderful recipe that’s sure to impress your family and friends!

Why I Love This Recipe

There’s something incredibly satisfying about making Chicken Egg Foo Young at home. The crispy edges of the golden omelet, the juicy chicken, and the crunch of bean sprouts come together in a symphony of flavors. Plus, it’s a one-pan wonder that makes clean-up a breeze! I love how customizable this dish is; you can easily adapt it to include your favorite vegetables or proteins. It’s a wholesome meal that feels indulgent yet is simple enough for a weeknight dinner.

Your Shopping Guide

Before you head to the grocery store, here’s a detailed list of everything you’ll need to prepare Chicken Egg Foo Young:

10 ounces boneless skinless chicken breast – Cut into small cubes for even cooking.
1 tablespoon water – To help tenderize the chicken.
3/4 teaspoon soy sauce – Adds depth of flavor.
1 teaspoon cornstarch – Helps to tenderize the chicken.
2 teaspoons vegetable oil – For stir-frying the chicken.
1 medium onion – Diced for sweetness and crunch.
1 3/4 cups bean sprouts – For texture and freshness.
6 large eggs – The star of the dish!
1/4 teaspoon sesame oil – For a nutty finish.
2 tablespoons vegetable oil – For frying the omelets.
1 cup low-sodium chicken broth – For the savory sauce.
1 tablespoon oyster sauce – For richness and umami.
2 teaspoons soy sauce – For seasoning the sauce.
1/4 teaspoon white pepper – A subtle hint of spice.
2 tablespoons cornstarch – To thicken the sauce.
2 tablespoons cold water – For the slurry.
Chopped green onions – For garnish and freshness.
Sesame seeds – Optional, for an extra crunch.

Gear Checklist

Before you start cooking, make sure you have the following kitchen tools on hand:

Cutting board – For chopping your ingredients safely.
Chef’s knife – A sharp knife will make your prep work easier.
Mixing bowl – To combine the chicken with seasonings.
Skillet or wok – For stir-frying and frying the omelets.
Spatula – For flipping the omelets.
Small saucepan – To prepare the sauce.
Whisk – To beat the eggs and mix the slurry.

Build Chicken Egg Foo Young Step by Step

Step 1: Marinate the Chicken

In a mixing bowl, combine the cubed chicken breast, water, soy sauce, and cornstarch. Mix well and let it marinate for about 15 minutes while you prepare the rest of the ingredients.

Step 2: Cook the Chicken

Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Step 3: Sauté the Vegetables

In the same skillet, add the diced onion and cook for 2-3 minutes until translucent. Add the bean sprouts and stir-fry for an additional 2 minutes, just until they’re tender-crisp. Remove from heat.

Step 4: Whisk the Eggs

In a large bowl, crack the eggs and whisk them until well beaten. Stir in the sesame oil, cooked chicken, sautéed onion, and bean sprouts. Mix until everything is combined.

Step 5: Fry the Omelets

Add 2 tablespoons of vegetable oil to the skillet over medium heat. Once hot, pour in a portion of the egg mixture (about 1/2 cup) and spread it out gently. Cook for about 3-4 minutes until the edges are golden and the center is just set. Flip and cook for another 2-3 minutes. Repeat with the remaining egg mixture, adding more oil as needed.

Step 6: Make the Sauce

In a small saucepan, combine the chicken broth, oyster sauce, soy sauce, and white pepper. Bring to a gentle simmer. In a separate bowl, mix the cornstarch and cold water to create a slurry, then slowly whisk it into the simmering broth. Cook until the sauce thickens, about 2-3 minutes.

Step 7: Serve and Garnish

To serve, place the Chicken Egg Foo Young on plates and drizzle with the savory sauce. Garnish with chopped green onions and a sprinkle of sesame seeds, if desired.

Seasonal Twists

Feel free to get creative with this Chicken Egg Foo Young recipe! Here are some seasonal twists you might want to try:

Spring: Add fresh asparagus or peas for a seasonal touch.
Summer: Include diced bell peppers or zucchini for a burst of color.
Fall: Incorporate mushrooms or shredded carrots for earthiness.
Winter: Use my favorite kale or Swiss chard for a hearty addition.

Pitfalls & How to Prevent Them

Even the best cooks can run into a few bumps in the road. Here are some common pitfalls and how to avoid them:

Overcooking the Eggs: Keep an eye on the omelets to ensure they’re cooked just through; they should be fluffy and not dry.
Sticky Omelets: Make sure your skillet is hot and well-oiled before adding the egg mixture to prevent sticking.
Thick Sauce: If your sauce is too thick, add a little extra chicken broth to reach your desired consistency.
Uneven Cooking: Spread the egg mixture evenly in the skillet and avoid overcrowding the pan.

Save It for Later

If you find yourself with leftovers (which is a rare occurrence because this dish is so good!), here’s how to store them:

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Reheat: Gently reheat in a skillet over low heat or microwave until heated through.
Freeze: You can freeze the cooked omelets for up to 2 months. Just be sure to separate layers with parchment paper.

Your Questions, Answered

Can I use other proteins in Chicken Egg Foo Young?

Absolutely! Feel free to substitute the chicken with shrimp, pork, or even tofu for a vegetarian option. Just make sure to adjust cooking times accordingly.

What can I serve with Chicken Egg Foo Young?

This dish is delicious on its own, but you can serve it with steamed rice, fried rice, or a side of stir-fried vegetables for a complete meal.

Can I make Chicken Egg Foo Young in advance?

Yes! You can prepare the chicken and vegetable mixture ahead of time and store it in the fridge. Just whisk the eggs and fry when you’re ready to eat.

What’s the best way to store the sauce?

The sauce can be stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using, as it may thicken when chilled.

Bring It to the Table

Now that you have mastered the art of Chicken Egg Foo Young, it’s time to bring this deliciousness to your table. Gather your family or friends, and watch as they delight in the flavors and textures of this classic dish. You’ve not only created a meal; you’ve crafted a memorable experience that will have everyone coming back for seconds!

So, roll up your sleeves, grab your ingredients, and let’s get cooking! This Chicken Egg Foo Young will surely become a beloved dish in your home, enjoyed for many meals to come. Enjoy every bite!