Healthy and Delicious Lighter Chicken Egg Foo Young Recipe

This lighter chicken egg foo young recipe is a healthier take on a classic Chinese dish. Packed with flavor and protein, this dish is sure to satisfy your cravings without weighing you down. Made with lean chicken breast, eggs, and a medley of fresh vegetables, this dish is easy to prepare and perfect for a quick weeknight meal. Serve it with a side of steamed rice or noodles for a complete and satisfying dinner.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into small pieces
• 4 eggs
• 1/4 cup low-sodium soy sauce
• 1 tablespoon cornstarch
• 1/2 cup chopped mushrooms
• 1/2 cup diced bell pepper
• 1/2 cup chopped green onions
• 1/4 cup bean sprouts
• 1/4 cup sliced water chestnuts
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Directions

1. Heat one tablespoon of vegetable oil in a large non-stick skillet over medium heat.
2. In a mixing bowl, whisk together the eggs, soy sauce, and cornstarch until well combined.
3. Add the chicken pieces to the skillet and cook until they are no longer pink in the center. Remove the chicken from the skillet and set aside.
4. Add another tablespoon of vegetable oil to the skillet and add the mushrooms, bell pepper, green onions, bean sprouts, and water chestnuts. Sautee for 3-4 minutes until the vegetables are tender.
5. Return the chicken to the skillet and pour the egg mixture over the chicken and vegetables. Stir gently to distribute the ingredients evenly.
6. Cook for another 3-4 minutes, stirring occasionally, until the eggs are fully cooked and set.
7. Season with salt and pepper to taste.
8. Serve the lighter chicken egg foo young hot with steamed rice or noodles.

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