Chicken Egg Foo Young

This Chicken Egg Foo Young is a lighter take on the Chinese American classic made with shredded chicken breast, egg whites, broccoli, and coconut aminos. Ready in 20 minutes and only 149 calories per serving. Makes 4 servings.

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Course: Appetizer, Dinner, Main Course, Snack

Cuisine: American, Chinese

Keyword: 20 minute dinner, chicken egg foo young, Easy, easy Asian inspired recipe, Healthy, healthy egg foo young, high protein dinner, low calorie egg foo young, Quick

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Calories: 154kcal

Ingredients

2 eggs large
4 oz chicken breast skinless, boneless, cooked & shredded
½ cup broccoli chopped
¼ onion chopped
2 tbsp avocado oil
3 tsp Coconut Amino
½ tsp garlic powder
¼ tsp black pepper
1 green onion tops only, chopped
4 egg whites

Instructions

In a large bowl, combine the shredded cooked chicken breast, chopped broccoli, chopped onion, 2 large eggs, 4 egg whites, coconut aminos, garlic powder, and black pepper. Stir until everything is evenly mixed together.
Heat 1 tablespoon of avocado oil in a large sauté pan over medium heat. Once the oil is hot and shimmering, add approximately one third cup of the mixture to the pan and press it gently into a round patty shape.
Cook for 2 to 3 minutes until the edges look set and the bottom is lightly golden. Carefully flip and cook the other side for another 2 to 3 minutes. Transfer to a plate and repeat with the remaining mixture, adding the second tablespoon of avocado oil as needed between batches.
Top each patty with the chopped green onion tops before serving.

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