Soy-Free Egg Foo Young
Discover the perfect twist on a classic takeout favorite with this Soy-Free Egg Foo Young recipe! Packed with wholesome ingredients like tender chicken breast, crisp vegetables, and savory spices, this dish is a flavorful and allergen-friendly alternative to the traditional soy-based version. Each golden, fluffy egg pancake is loaded with vibrant green bell peppers, mushrooms, carrots, and bean sprouts, making it as nutritious as it is delicious. The homemade, soy-free gravy thickened with chicken broth and cornstarch perfectly complements the dish, elevating every bite. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners or meal prep. Serve it as a stand-alone meal or alongside steamed rice for a hearty, satisfying experience. Say goodbye to takeout and hello to this wholesome, homemade favorite!
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Ingredients
- 6 large eggs
- 1 cup cooked chicken breast
- 1 medium onion
- 1 medium green bell pepper
- 1 medium carrot
- 1 cup mushrooms
- 1 cup bean sprouts
- 1 teaspoon garlic powder
- 0.5 teaspoon ginger powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 4 tablespoons olive oil
Directions
Step 1
Begin by finely dicing the onion and green bell pepper. Dice the carrot into small pieces and slice the mushrooms thinly.
Step 2
In a large mixing bowl, beat the eggs until well combined.
Step 3
Add the diced chicken breast, diced onion, green bell pepper, carrot, mushrooms, bean sprouts, garlic powder, ginger powder, salt, and black pepper to the bowl with the beaten eggs. Mix all the ingredients until combined.
Step 4
In a small saucepan, make the sauce by combining the chicken broth and cornstarch. Whisk over medium heat until the sauce thickens, then set aside.
Step 5
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Step 6
Pour a quarter of the egg mixture into the skillet, spreading it out with a spatula to form a pancake shape. Cook for about 3-4 minutes on each side or until the egg is fully cooked and lightly browned.
Step 7
Remove the cooked Egg Foo Young from the skillet and place it on a warm plate. Repeat the process with the remaining egg mixture, adding more olive oil as needed.
Step 8
Serve the Egg Foo Young hot, drizzled with the prepared sauce on top. Enjoy the dish as is or pair it with rice or other sides of your choice.
Nutrition Facts
| Serving size | (1428.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1589.5 |
| Total Fat 98.3g | 0% |
| Saturated Fat 20.9g | 0% |
| Polyunsaturated Fat 8.1g | |
| Cholesterol 1259.4mg | 0% |
| Sodium 3765.7mg | 0% |
| Total Carbohydrate 63.2g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 22.7g | |
| Protein 109.5g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 307.1mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 2219.2mg | 0% |
Source of Calories