Description
A delightful dish bringing together tender chicken and fluffy egg patties, perfect for a quick meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 large eggs
- 1/2 cup bean sprouts
- 1/4 cup green onions, chopped
- 1/4 cup bell pepper, diced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, whisk the eggs and add soy sauce, salt, and pepper.
- Stir in the shredded chicken, bean sprouts, green onions, and bell pepper.
- Heat oil in a non-stick skillet over medium heat.
- Pour a ladle of the mixture into the skillet and cook until crispy on the edges, about 3-4 minutes per side.
- Repeat with the remaining mixture.
- Serve with gravy made from chicken broth thickened with cornstarch.
Notes
Use leftover chicken for quickest prep; ensure the oil is hot enough for crispy edges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg