Easy Egg Foo Yung

By Addie

Easy to make. A favorite in our house. Sauce can be doubled if you like a lot of sauce. I use 1 1/2 cups cooked, drained ground turkey when I don't have leftover chicken.

Ingredients

• 5 eggs, beaten
• 1 1/2 cups cooked, diced chicken (or shredded)
• 1-2 teaspoonsonion powder
• 1 1/2 cups bean sprouts, rinsed and drained
• 1 6 oz can mushroom pieces & stems, drained (chopped if pieces are large)
• Vegetable oil
• 3 tablespoons cornstarch
• 1/4 cup water
• 1 (10 ounce) can condensed chicken broth
• 1/4 cup soy sauce
• Hot cooked rice

Preparation

Step 1

Egg Patties:

In a mixing bowl, combine eggs, meat, onion powder, bean sprouts and mushrooms.

In large skillet, heat 2 Tablespoons of the oil over medium-high heat. Pour egg mixture by 1/3 cups into the pan. (2–3 egg patties at a time).

Cook until light brown on both sides. Repeat, using more oil as needed.
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Sauce:

In a saucepan, blend cornstarch with water. When smooth, add chicken broth and soy sauce to pan. Combine well. Bring to a boil, stirring until sauce thickens. Pour sauce over egg patties. Serve over rice or with rice on the side.