Egg Foo Yung with Chicken and Mushrooms

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Egg Foo Yung with Chicken and Mushrooms calories by ingredient
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Number of Servings: 2


    2 boneless skinless chicken breast halves, cut into strips
    6 medium eggs
    1 tbsp soy sauce
    1 tbsp sesame oil
    1 tbsp oyster sauce
    1 tsp cider vinegar
    1-2 tbsp grapeseed oil
    1 red bell pepper, sliced thin
    1/4 cup sliced green onions
    100 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.

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