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Lighter Chicken Egg Foo Young

Rated as 3.75 out of 5 Stars

"A lighter version of this Chinese favorite."
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25 m servings 118 cals
Original recipe yields 2 servings


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  1. Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
  2. In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

Nutrition Facts

Per Serving: 118 calories; 1.4 g fat; 6.4 g carbohydrates; 19.6 g protein; 31 mg cholesterol; 171 mg sodium. Full nutrition

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Read all reviews 4
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Thought this was good and easy to make. I followed the directions exactly.

very good for me who is restricted on sodium, very easy and simple, low on calories & cholesterol 2 thumps up . thanks LOSMOM BY CLARA

Sub shrimp for chicken

I couldn't get my pancake to stay together. It seemed like too much in the pan at once. The flavor was lacking. I think it is a good start to a reicpe but needs some work.