Egg Foo Yung

Serves: 5

Leftover chicken can be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful."

Dovetailing Tip: Use the ground chicken cooked on Day 4, and the leftover vegetables from Day 3 to make this quick and easy recipe.

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8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1 cup chopped cooked chicken (1 pound)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups chicken broth
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch


Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, salt and pepper. Mix together.

Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.

To Make Sauce: Heat the chicken broth in a small saucepan until simmering; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve over Egg Foo Yung.


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