Food & Drink Magazine

Chicken Foo Yung

By Steve @hli_steve

Chicken Foo Yung

In my honest opinion chicken foo yung is one of my favorite chinese recipe. I don`t know for some reason it takes me back to the dynasty era. I know it sounds really crazy but it is just me, any ways chicken foo yung is great, I can only say so much and unless you can give it a try, my thoughts won`t reach you. I guess what I am trying to say is this chicken foo yung dish speaks for it self. Before you can comment on it, I hope you give it a try first. It is a perfect substitute for your other wise healthy lunch or any other meal.




  • 1 tbsp sunflower oil
  • 1 pkg Fresh or frozen peas (about 7 oz)
  • 1 Medium sliced onion, cut into 1 inch square slices
  • 1 c Boned Chicken Breast, cut into strips
  • 2 tsp salt
  • 1 c Bean sprouts
  • 5 Eggs, beaten


  1. Heat sunflower oil in a wok.
  2. Stir-fry the chicken; brown lightly on moderate to high heat.
  3. Add half the salt, onions, peas, and stir-fry for 2 mins.
  4. Add bean sprouts and stir-fry for 1 min.
  5. Add eggs to the ingredients in the wok and reduce the heat to a simmer.
  6. Stir occasionally while the mixture sets so that the mixture does not stick on the bottom of wok.
  7. When the mixture has set and is brown in places, it’s done.
  8. Serve over rice.



Chicken Foo Yung

Photo by: Martin de Witte

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