Real Recipes From Real Home Cooks ®

chicken egg foo young

Recipe by
Amy H.
Detroit, MI

This is so easy to make and better than the restaurants in my opinion. We just love it!

yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For chicken egg foo young

  • 6
  • 1 Tbsp
    soy sauce
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
  • 1/8 tsp
    white pepper
  • 2 c
    finely diced, cooked chicken
  • 1 c
    fresh bean sprouts
  • 1 sm
    carrot, shredded
  • 4
    green onions, sliced, divided
  • 1 sm
    handful frozen english peas (reserve about a Tbsp)
  • 2 tsp
    peanut or canola oil
  • 1 c
    chicken stock
  • 1/2 tsp
    chicken soup base
  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    cornstarch mixed with 3 Tbsp water
  • cooked white rice, for serving

How To Make chicken egg foo young

  • 1
    Beat eggs together in a large bowl with soy sauce, garlic powder, salt and white pepper.
  • 2
    Stir in chicken and veggies (setting aside reserved portion peas and half the green onions).
  • 3
    Heat the oil in a medium nonstick skillet over medium heat.
  • 4
    Using a gravy ladle, ladle out about a 1/2 cup of the egg mixture and drop into the hot pan.
  • 5
    Spread out veggies flat and using a spatula and push any egg run off back into the pancake, forming a circle. Cook for about two minutes then gently flip and cook another two minutes.
  • 6
    I set these on a parchment lined cookie sheet in a 170 degree F oven to keep warm while I finish them up and make the gravy.
  • 7
    To make the gravy, bring the chicken stock and soup base to a simmer. Continue to simmer until the soup base is dissolved.
  • 8
    Add the cornstarch/water mixture and stir until glossy and thickened.
  • 9
    Add reserved peas and green onions into gravy; stir for a moment until peas are thawed completely.
  • 10
    Serve pancakes over hot cooked white rice and ladle gravy over top.