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Homemade Chicken Egg Foo Young recipe photo

Chicken Egg Foo Young

This Chicken Egg Foo Young is a delightful twist on a classic! Enjoy tender chicken, fresh veggies, and fluffy eggs wrapped in a savory sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 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
For the Omelets:
  • 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
For the Sauce:
  • 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

Equipment

  • Cutting board
  • Chef's knife
  • Mixing Bowl
  • Skillet or Wok
  • Spatula
  • Small Saucepan
  • Whisk

Method
 

Build Chicken Egg Foo Young Step by Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • Customize with your favorite vegetables like bell peppers or mushrooms.
  • For a vegetarian option, substitute chicken with tofu or mushrooms.
  • Leftovers can be refrigerated for up to 3 days.