Chicken and Mushroom Egg Foo Yung



2 1/2 cups water + 2 tsp. Chicken Bouillon
2 tbsp. Soy Sauce
3/4 tsp. Xanthan Gum
1 Green Onion (chopped)
Pinch of White pepper


4 Large Eggs (beaten with 1 tsp. soy sauce)
3 Baby Portobellos (sliced)
1/4 cup Onion (diced)
1/2 cup Matchstick Carrots (chopped)
2 cups Fresh Bean Sprouts
2 Green Onions (chopped)
1 cup Tyson Frozen Diced Grilled & Ready Chicken (roughly chopped)
2 tbsp. Soy Sauce
1 Garlic Clove (grated)
1 tbsp. Olive Oil
Sesame Oil
Pepper to taste

Preheat toaster oven to 350°

Heat olive oil in a saute pan and add the mushrooms and onions.  Cook for 5 minutes.  Meanwhile defrost chicken in microwave then chop.  When veggies are tender add more olive if necessary, then add the garlic and cook for another minute.   Add the chicken, bean sprouts, carrots, soy sauce and pepper.  Cook for another 6 to 8 minutes or until bean sprouts are limp.  Turn off the heat, stir in the green onions and a few drops of sesame oil and let it cool.

While we wait let's prepare the gravy.  Combine all ingredients (except green onion) and whisk until everything has dissolved.  Once thickened, turn off the heat, add the green onion and cover.
Now combine the eggs and chicken mixture and ladle into a 6 cup muffin pan that has been sprayed.

Bake for 20 minutes or until eggs are completely set. Serve with the gravy.

Makes 3 to 6 servings

*Note:  Any leftover gravy can be frozen for later use.


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