Dinner for 4

Chicken Egg Foo Young

Name: Chicken Egg Foo Young
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 10 oz boneless skinless chicken breast; 1 tbsp water; 3/4 tsp soy sauce; 1 tsp cornstarch; 2 tsp vegetable oil; 1 onion; 1 3/4 cups bean sprouts; 6 large eggs; 1/4 tsp sesame oil; 2 tbsp vegetable oil (optional); 1 cup low-sodium chicken broth; 1 tbsp oyster sauce; 2 tsp soy sauce; 1/4 tsp white pepper; 2 tbsp cornstarch; 2 tbsp cold water; chopped green onions (optional); sesame seeds (optional)

$7.87for 435 minServes 4

Tender chicken, sprouts, and eggs form skillet cakes, served with a quick savory broth sauce thickened with cornstarch.

Photo: foodfaithfitness.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Chicken breast, 0.65 lb$3.49/lb typical	0.65 lb	$2.18Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Fresh peas and snap peas, 0.45 lb$3.49/lb typical	0.45 lb	$1.53Typical price
	Eggs, 6$0.30 each typical	6	$1.80Typical price
	Broth, 8.25 oz$0.07/oz typical	8.25 oz	$0.58Typical price
	Green onions, 0.25$1.19 each typical	0.25	$0.30Typical price
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.17Typical price
Total for the servings shown		$7.87

Swaps

Swap chicken breast for chicken thighsabout $1.20/lb less at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Soy sauceCornstarch, vanilla, yeast, cocoaOlive and cooking oilAsian sauces and pastesDried herbs, spices and seasoning blends

Not included in the cost.

35 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Chinese Dairy-free Low-carb Budget Family Dinners

Typical price

$1.97 per serving$7.87 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

10 oz boneless skinless chicken breast
1 tbsp water
3/4 tsp soy sauce
1 tsp cornstarch
2 tsp vegetable oil
1 onion
1 3/4 cups bean sprouts
6 large eggs
1/4 tsp sesame oil
2 tbsp vegetable oil (optional)
1 cup low-sodium chicken broth
1 tbsp oyster sauce
2 tsp soy sauce
1/4 tsp white pepper
2 tbsp cornstarch
2 tbsp cold water
chopped green onions (optional)
sesame seeds (optional)

Steps

Cut the chicken into small pieces, toss it with water, soy sauce, and cornstarch, and rest it for 5 minutes.
Heat 2 teaspoons oil in a 12-inch skillet over medium heat, then cook the onion and bean sprouts for 4 minutes.
Whisk the eggs with sesame oil, then stir in the chicken and cooked vegetables.
Add the remaining oil to the skillet, spoon in four portions, and cook the cakes for 4 minutes per side until the chicken reaches 165 F.
Whisk the broth, oyster sauce, soy sauce, white pepper, cornstarch, and cold water in a 2-quart saucepan.
Simmer the sauce over medium heat for 4 minutes, stirring until thick, and spoon it over the egg cakes.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.