A lighter version of this Chinese favorite.
Original recipe makes 2 servings
Ingredients
2 chicken tenders, chopped
4 egg whites
1 dash soy sauce
1/2 cup bean sprouts
1/2 cup finely chopped water chestnuts
1 green onion, chopped, or to taste
-
PREP
15 mins
-
COOK
10 mins
-
READY IN
25 mins
Directions
- Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
- In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.
Nutrition
Calories: 118 kcal
Carbohydrates: 6.4 g
Cholesterol: 31 mg
Fat: 1.4 g
Fiber: 1.4 g
Protein: 19.6 g
Sodium: 171 mg