Dinner for 4

Chicken Egg Foo Young

Name: Chicken Egg Foo Young
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 10 oz boneless skinless chicken breast; 1 tbsp water; 3/4 tsp soy sauce; 1 tsp cornstarch; 2 tsp vegetable oil; 1 onion; 1 3/4 cups bean sprouts; 6 large eggs; 1/4 tsp sesame oil; 2 tbsp vegetable oil (optional); 1 cup low-sodium chicken broth; 1 tbsp oyster sauce; 2 tsp soy sauce; 1/4 tsp white pepper; 2 tbsp cornstarch; 2 tbsp cold water; chopped green onions (optional); sesame seeds (optional)

Tender chicken, sprouts, and eggs form skillet cakes, served with a quick savory broth sauce thickened with cornstarch.

$1.77per serving $

35 minstart to table

4servings

Chinese Dairy-free Low-carb Budget Family Dinners

Ingredients

10 oz boneless skinless chicken breast
1 tbsp water
3/4 tsp soy sauce
1 tsp cornstarch
2 tsp vegetable oil
1 onion
1 3/4 cups bean sprouts
6 large eggs
1/4 tsp sesame oil
2 tbsp vegetable oil (optional)
1 cup low-sodium chicken broth
1 tbsp oyster sauce
2 tsp soy sauce
1/4 tsp white pepper
2 tbsp cornstarch
2 tbsp cold water
chopped green onions (optional)
sesame seeds (optional)

Steps

Cut the chicken into small pieces, toss it with water, soy sauce, and cornstarch, and rest it for 5 minutes.
Heat 2 teaspoons oil in a 12-inch skillet over medium heat, then cook the onion and bean sprouts for 4 minutes.
Whisk the eggs with sesame oil, then stir in the chicken and cooked vegetables.
Add the remaining oil to the skillet, spoon in four portions, and cook the cakes for 4 minutes per side until the chicken reaches 165 F.
Whisk the broth, oyster sauce, soy sauce, white pepper, cornstarch, and cold water in a 2-quart saucepan.
Simmer the sauce over medium heat for 4 minutes, stirring until thick, and spoon it over the egg cakes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.