Rachael Ray Easy Egg Foo Young
This recipe is easy and protein packed
READY IN: 20mins
SERVES: 4
YIELD: 8 pancakes
UNITS: US
INGREDIENTS
Nutrition- 12
- 4ounces thinly sliced deli chicken
- 4
- 1
- 1cup shredded baby bok choy
- 1⁄2cup shredded carrot
- 1
- 1⁄4
-
- 1
- salt & freshly ground black pepper
- 1tablespoon cornstarch
- 1cup chicken stock
- 1⁄4cup tamari
- 1teaspoon hot sauce
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DIRECTIONS
- Preheat a griddle over medium heat and brush it with some oil.
- Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
- Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
- Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
- Put 2 pancakes on each plate and top with the gravy.
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