Chicken Egg Foo Young is the perfect Chinese take-out to make at home. This low carb dish is a family favourite and a great mid-week go to dinner.

Mix four eggs and set aside.
Heat skillet to medium-high heat and add coconut oil.
Add cut up chicken thigh and heat until fully cooked through.
Add broccoli and spring onion to cooked chicken and cook for additional 3 Minutes
Add chicken, onion and broccoli to eggs. Add garlic powder, soy sauce, salt and pepper.
Add second tbsp of coconut oil to heated pan.
Using a 1/3 measuring cup scoop out some of the egg, chicken and broccoli mixture and pour into the pan.
Repeat until all mixture is used. Serve warm and enjoy!
Swop the chicken for vegetable stir fry or shrimps/prawns
Ingredients
Directions
Mix four eggs and set aside.
Heat skillet to medium-high heat and add coconut oil.
Add cut up chicken thigh and heat until fully cooked through.
Add broccoli and spring onion to cooked chicken and cook for additional 3 Minutes
Add chicken, onion and broccoli to eggs. Add garlic powder, soy sauce, salt and pepper.
Add second tbsp of coconut oil to heated pan.
Using a 1/3 measuring cup scoop out some of the egg, chicken and broccoli mixture and pour into the pan.
Repeat until all mixture is used. Serve warm and enjoy!