Chicken Egg Foo-Young

SERVES: 2

COOK TIME: 15 Min

This Chinese-American dish is crisp, yet fluffy, and full of yummy sauteed veggies and shredded chicken. It's an all-in-one meal fried til golden brown in the shape of a pancake. Remember to top your Chicken Egg Foo-Young with your favorite Chinese sauce or broth and enjoy!

What You'll Need

6 eggs well beaten
1 teaspoon salt
1/2 teaspoon sesame oil
5 tablespoons vegetable oil, divided
2 scallions, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
1/2 cup drained canned bean sprouts (one 14-1/2 ounce can contains about 1-1/2 cups drained bean sprouts)
2 teaspoons sugar
1 boneless, skinless chicken breast half, shredded

What to Do

In a large bowl, combine the egg, salt, and sesame oil.
In a large (10-inch) nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat; saut the scallions, celery, and carrot for about 1 minute. Stir in the bean sprouts and sugar.
Remove from the skillet and add the vegetable mixture to the egg mixture. Add the shredded chicken and mix together.
In the same skillet, heat 2 tablespoons vegetable oil over medium-high heat; place 1-1/4 cups of the chicken mixture into the hot skillet. Cook for 2 minutes over medium-high heat, reduce the heat to low, cover, and cook for 3 minutes more. Flip the pancake and cook, uncovered, for 2-1/2 minutes more. Place on a serving plate.
Repeat the process with the remaining chicken mixture for the second pancake.

Makes two 10-inch pancakes.