Lighter Chicken Egg Foo Young

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts, cooked and chopped
• 1 cup finely diced onion
• 1 cup finely diced green bell pepper
• 1 cup finely diced red bell pepper
• 1/2 cup chopped celery
• 1/2 cup chopped water chestnuts
• 1/4 cup soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 5 large eggs, beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2

Preparation Method Steps:

1. In a large bowl, combine the chicken, onion, bell peppers, celery, water chestnuts, soy sauce, cornstarch, vegetable oil, eggs, salt, and black pepper. Mix well.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the egg mixture into the skillet for each omelet.
3. Cook for 3-4 minutes per side, or until golden brown and cooked through.
4. Serve immediately with your favorite dipping sauce.

Nutritional Information:

Per serving (1/8 of omelet):

• 210 calories
• 15g protein
• 10g carbohydrates
• 10g fat

Dish Characteristics:

• Fluffy and crispy egg omelets
• Filled with savory chicken and vegetables
• Light and less oily than traditional Egg Foo Young
• Perfect for a quick and satisfying meal

User Comments:

• "This is an amazing dish! It's so much lighter than the Egg Foo Young I'm used to, but it's still packed with flavor."
• "I love the crispy exterior and the tender, juicy interior. It's the perfect comfort food."
• "I'm not usually a fan of Egg Foo Young, but this dish has changed my mind. It's so light and refreshing."

Special Precautions and Tips:

• Make sure to chop the vegetables finely so that they cook evenly.
• Do not overcook the omelets, or they will become tough.
• Serve with a low-sodium soy sauce or dipping sauce of your choice.