Chicken Foo Yung

A classic Chinese fakeaway omelette dish—simple, tasty, and perfect for a quick family dinner.

Gluten-Free Dairy-Free

Prep Time

15 mins

Cook Time

15 mins

Servings

4 people

Ingredients

• 2 chicken breasts
• 1/2 tsp salt, 1/2 tsp pepper
• 1 tsp white wine vinegar
• 1 tbsp cornflour
• 4 spring onions
• 3 tbsp vegetable oil
• 6 eggs
• 1/2 cup frozen green peas
• 1 cup beansprouts
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• Handful of dry roasted peanuts

Method

Step 1: Slice Chicken

Slice the chicken breast into thin strips.

Step 2: Season Chicken

Add the salt, pepper, white wine vinegar and cornflour.

Step 3: Mix

Mix the ingredients together.

Step 4: Prep Spring Onions

Slice the spring onions diagonally into 2cm pieces.

Step 5: Beat Eggs

Beat the eggs in a bowl and stir in the spring onions.

Step 6: Fry Chicken

Heat the vegetable oil in a pan or wok. Add the chicken and fry on medium to high heat for 5 minutes.

Step 7: Add Egg

Add the egg mixture to the pan.

Step 8: Cook Egg

Cook for 3 minutes, stirring gently.

Step 9: Measure Peas

Measure 1/2 cup of frozen green peas.

Step 10: Add Peas

Stir into the egg mixture and cook for 1 minute.

Step 11: Measure Sprouts

Measure 1 cup of beansprouts.

Step 12: Add Sprouts

Stir in beansprouts and soy sauce. Cook 1 minute then transfer to serving bowl.

Step 13: Measure Peanuts

Measure a small handful of dry roasted peanuts.

Step 14: Chop Peanuts

Chop the peanuts and sprinkle over the dish.

Step 15: Serve

Drizzle with sesame oil and serve.

Alternatives

This dish can be made vegetarian by replacing the chicken with mushrooms. The peanuts are optional. Note that dry roasted peanuts usually contain gluten, so swap for salted peanuts if necessary. This dish is further improved by serving with Chinese curry sauce and prawn crackers.