Egg Foo Yung with Chicken and Mushrooms
- Number of Servings: 2
Ingredients
2 boneless skinless chicken breast halves, cut into strips6 medium eggs1 tbsp soy sauce1 tbsp sesame oil1 tbsp oyster sauce1 tsp cider vinegar1-2 tbsp grapeseed oil1 red bell pepper, sliced thin1/4 cup sliced green onions100 grams shiitake mushrooms, sliced thin
Toss the chicken strips with 1 tsp sesame oil and 1 tsp soy sauce.
In a large bowl beat the eggs together with 1 tsp sesame oil and a sprinkle of salt and pepper.
In a small bowl whisk together the oyster sauce, vinegar, remaining 2 tsp soy sauce and remaining 1 tsp sesame oil. Set aside.
Heat a drizzle of oil over high heat in a large non-stick skillet. Add chicken and cook until lightly browned (3-5 minutes). Transfer to a plate. Drizzle a small amount of oil into the pan and add the red peppers and scallions. Cook until they begin to soften. Add the mushrooms and a sprinkle of salt and cook until they mushrooms soften.
Add the chicken and vegetables to the egg mixture and stir to combine.
Wipe out the pan with a paper towel and drizzle in a bit more oil. Pour the egg mix into the pan cook on high heat for about 4 minutes or until the eggs start to set. Turn the heat down and cook until the eggs are cooked through.
Turn out onto a large plate and serve with the oyster sauce. mix.
Serving Size: 2 (quite big) servings
Number of Servings: 2
Recipe submitted by SparkPeople user MUBALINA.
In a large bowl beat the eggs together with 1 tsp sesame oil and a sprinkle of salt and pepper.
In a small bowl whisk together the oyster sauce, vinegar, remaining 2 tsp soy sauce and remaining 1 tsp sesame oil. Set aside.
Heat a drizzle of oil over high heat in a large non-stick skillet. Add chicken and cook until lightly browned (3-5 minutes). Transfer to a plate. Drizzle a small amount of oil into the pan and add the red peppers and scallions. Cook until they begin to soften. Add the mushrooms and a sprinkle of salt and cook until they mushrooms soften.
Add the chicken and vegetables to the egg mixture and stir to combine.
Wipe out the pan with a paper towel and drizzle in a bit more oil. Pour the egg mix into the pan cook on high heat for about 4 minutes or until the eggs start to set. Turn the heat down and cook until the eggs are cooked through.
Turn out onto a large plate and serve with the oyster sauce. mix.
Serving Size: 2 (quite big) servings
Number of Servings: 2
Recipe submitted by SparkPeople user MUBALINA.
Nutritional Info Amount Per Serving
- Calories: 488.9
- Total Fat: 28.6 g
- Cholesterol: 556.8 mg
- Sodium: 609.0 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.6 g
- Protein: 45.8 g
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