Chicken Egg Foo Young with a Twist

This Chicken Egg Foo Young combines traditional flavors with a creative touch by incorporating fresh vegetables and a light soy-ginger sauce. The fluffy egg patties are filled with tender chicken and vibrant veggies, creating a satisfying dish that's both comforting and refreshing. Perfect for a family dinner or a special occasion, this recipe respects the classic while adding a modern flair.

Ingredients:

• 1 cup cooked chicken, shredded
• 4 large eggs
• 1/2 cup bean sprouts
• 1/4 cup green onions, chopped
• 1/4 cup bell pepper, diced
• 1/4 cup carrots, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• 2 tablespoons vegetable oil (for frying)
• 1 tablespoon cornstarch (optional, for thicker sauce)
• 1/4 cup low-sodium chicken broth
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sugar
• 1 teaspoon rice vinegar

Instructions:

1. In a large bowl, whisk together the eggs, soy sauce, sesame oil, ginger, salt, and pepper until well combined.
2. Fold in the shredded chicken, bean sprouts, green onions, bell pepper, and carrots into the egg mixture.
3. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour in a portion of the egg mixture to form a patty (about 1/4 cup). Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining mixture.
4. For the sauce, whisk together the chicken broth, oyster sauce, sugar, rice vinegar, and cornstarch (if using) in a small saucepan over medium heat. Cook until slightly thickened, about 2-3 minutes.
5. Serve the egg foo young patties hot, drizzled with the sauce.