This Keto Chicken Egg Foo Young with Gravy is the absolute BEST recipe and to top it all off…you can have authentic Chinese flavors made right in your kitchen, in just 30 minutes! Savory egg filled with cabbage, chicken and scallions topped with a deliciously light, flavorful gravy. Your favorite takeout, now a homemade recipe! Pair with cauliflower rice to make this dish complete!
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
I’m all about bringing your favorite takeout recipes to your keto kitchen! Authentic Chinese flavors made in 30 minutes?! Even better, right?
Enjoy takeout, in the comfort of your own kitchen! Savory egg filled with chicken and veggies, topped with a light and flavorful gravy! One bite and you’ll see why this keto Chicken Egg Foo Young is the BEST! It’s so good!
You will also love my spin on teriyaki chicken, sweet and sour chicken, egg roll in a bowl, and cauliflower fried rice with shrimp!
Let’s get started!
HOW TO MAKE CHICKEN EGG FOO YOUNG WITH GRAVY
Alright, the first thing you will need to do is in a large bowl combine the egg, scallions, cabbage, water chestnuts, ground chicken and soy sauce.
If you are not a fan of soy sauce, you could use coconut aminos.
Heat ½ tablespoon of oil in a 4-6 inch skillet over medium heat and add ¼ cup of the mixture to the pan.
Flatten the top like a pancake.
I like to use a non-stick skillet for this recipe to be absolutely sure the egg foo young pancakes do not stick. I also only cook one at a time so they brown evenly.
Cook the pancake until brown. This should take about 3 minutes.
Flip and cook the other side for a couple of minutes more.
Remove from the skillet and set aside on a sheet pan. Place the sheet pan in the oven and set to 250F to keep the pancakes warm.
After every pancake is finished, I place it on the sheet pan so they can stay warm while I finish them all.
Continue with the remaining batter, being sure to stir the mixture before adding to the pan. This makes approximately 8 pancakes.
EGG FOO YOUNG GRAVY
When all of the pancakes are cooked, add the chicken broth, soy sauce, sweetener, vinegar and xanthan gum to a sauce pan.
Whisk to combine and bring to a boil to thicken. Remove from the heat.
Serve the Egg Foo Young pancakes with the gravy and be repaired to be blown away! Wow, this recipe is over-the-top!
IS TRADITIONAL EGG FOO YOUNG KETO?
Traditionally the egg foo young pancakes are keto because they are made with all keto friendly ingredients. I would avoid egg foo young at a Chinese restaurant, though, because you really never know what ingredients they use. You could talk to the restaurant and ask if they use any flour or cornstarch. The gravy at the Chinese restaurant will probably be made with cornstarch so be aware of that.
It really is best to cook your own keto egg foo young at home!
CAN EGG FOO YOUNG BE FROZEN?
These would freeze well after cooking. let them cool completely and lay them in a single layer on the sheet tray lined with parchment paper. Place the sheet tray in the freezer to flash freeze for 2 hours. Remove them from the freezer and transfer to a freezer safe container. They can remain frozen for up to 2 months. The gravy could also be frozen in a freezer safe container. Just be sure to remove most of the air before freezing.
Did you make this Chicken Egg Foo Young with Gravy Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Chicken Egg Foo Young with Gravy
INGREDIENTS
For the Chicken Egg Foo Young:
- 6 Eggs, beaten
- ¼ cup minced scallions
- ½ cup shredded Chinese Cabbage
- ½ cup minced water chestnuts
- ½ pound Ground chicken
- 1 tablespoon Soy Sauce or Coconut Aminos
- 4 tablespoons avocado oil for cooking
For the gravy:
- 2 cups chicken Broth
- 2 tablespoons Soy Sauce or Coconut Aminos
- 1 tablespoon Granular Sweetener (Click here to see my favorite on Amazon)
- 1 tablespoon Vinegar
- ½ teaspoon xanthan gum (click here to see my favorite brand on Amazon)
INSTRUCTIONS
- In a large mixing bowl combine the egg, scallions, cabbage, water chestnuts, chicken and soy sauce.
- Heat ½ tablespoon of oil in a 4-6 inch skillet over medium heat and add ¼ cup of the mixture to the pan. Flatten the top like a pancake.
- Cook the pancake until set and brown. Should take about 3 minutes. Flip and cook the other side for a couple of minutes more.
- Remove from the skillet and set aside on a sheet pan. Place the sheet pan in the oven set to 250F to keep the pancakes warm.
- Continue with the remaining batter, being sure to stir the mixture before adding to the pan. Makes approximately 8 pancakes.
- When all of the pancakes are cooked, add the chicken broth, soy sauce, sweetener, vinegar and xanthan gum to a sauce pan. Whisk to combine and bring to a boil to thicken. Remove from heat.
- Serve the egg foo young pancakes with the sauce.
JENNIFER'S TIPS
- Soy Sauce Alternative: If you are not a fan of soy sauce, you could use coconut aminos
- Freezing: These would freeze well after cooking. let them cool completely and lay them in a single layer on the sheet tray lined with parchment paper. Place the sheet tray in the freezer to flash freeze for 2 hours. Remove them from the freezer and transfer to a freezer safe container. They can remain frozen for up to 2 months. The gravy could also be frozen in a freezer safe container. Just be sure to remove most of the air before freezing.
- What is Xanthan Gum?
Az Anna says
Jennifer – tell me about “ground chicken”. If I don’t have a food processor, then what? OR, is this “ground chicken” you can buy in the store like ground beef???
jenniferbanz says
Yes, you can buy it in the store
Karen W. says
Should the ground chicken be cooked first?
jenniferbanz says
Nope!
Colleen Cook says
Could I swap out diced celery for the water chestnuts?
jenniferbanz says
definitely!
Amber says
Egg Foo Young used to be one of my favorite dishes when I was younger. I would always order it when we went out to eat at our favorite Chinese place. I admit- I havent had it in a really long time though and I really look forward to making it after seeing this recipe. Looks fantastic!
David says
I think of eggs as being pretty basic, but there’s so much going on here with this recipe! 30 minutes to make Chinese at home, much better option than takeout with your guidance!
Carolyn Jorgensen says
I cooked panchetta already diced, used I pkg of cole slaw, (fried the cabbage one night used the left overs for the egg foo young), so beating 6 eggs, added the left over diced panchetta and cabbage to egg mixture…with green onion.. had no water chestnuts… I turned it into pork egg foo young. It was delicious!!!
Carolyn Jorgensen says
Great!! Added some panchetta to mine instead of chicken…I’m in love, I’ve missed Chinese food.
jenniferbanz says
That sounds delicious!
Carolyn Jorgensen says
I made them!!!! Oh, just like my Chinese restaurant!!
Deborah says
Can’t wait to give this a try although I know of two changes I will be making. Our Chinese restaurant egg good young gravy is dark so I will use beef broth instead of chicken broth, and it has a distinct taste of give spice so I will add a pinch of that to keep it Keto friendly.
Carolyn A Jorgensen says
this looks delicious.