Royal Buffet Chicopee
Chicken Foo Yung
– 1 tbsp sunflower oil
– 1 pkg Fresh or frozen peas (about 7 oz)
– 1 Medium sliced onion, cut into 1 inch square slices
– 1 c Boned Chicken Breast, cut into strips
– 2 tsp salt
– 1 c Bean sprouts
– 5 Eggs, beaten
Heat sunflower oil in a wok. Stir-fry the chicken; brown lightly on moderate to high heat. Add half the salt, onions, peas, and stir-fry for 2 mins.
Add bean sprouts and stir-fry for 1 min. Add eggs to the ingredients in the wok and reduce the heat to a simmer. Stir occasionally while the mixture sets so that the mixture does not stick on the bottom of wok. When the mixture has set and is brown in places, it’s done. Serve over rice.