This delectable Egg Foo Young, also known as Egg Foo Yung, is a Chinese-style Omelet filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, salt, white pepper, and chicken, all smothered in a scrumptious, slightly salty-sweet, tangy gravy. Skip the takeout and make this dish right in your own kitchen.
Course Breakfast
Cuisine Chinese
Keyword chicken egg foo young, egg foo young gravy, how to make egg foo young, what is egg foo young
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6servings
Calories 261kcal
Author Beth Pierce
Ingredients
8large eggs lightly beaten
1/2red bell pepper finely chopped
1stalk celery sliced thin
1/2cupmushrooms finely chopped
1/2onion finely chopped
1/2cupchopped fresh bean sprouts
4green onions choppedgreen & white parts
1/2teaspoonkosher salt
1/4teaspoonwhite pepper
1cupcooked chicken finely dicedI use rotisserie chicken
1 1/4cupschicken broth
3tablespoonssoy sauce
1tablespoonrice vinegar
2teaspoonsbrown sugar
1teaspoonsesame oil
2tablespoonscornstarch
3tablespoonscold water
3tablespoonscanola oil
Instructions
In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, and the chicken.
In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
Serve warm with the gravy and sprinkle with the rest of the green onions.