A lighter version of this Chinese favorite.
Ingredients
- 2 chicken tenders, chopped
- 4 egg whites
- 1 dash soy sauce
- ½ cup bean sprouts
- ½ cup finely chopped water chestnuts
- 1 green onion, chopped, or to taste
Directions
Step 1
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.
Step 2
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 Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 118 | |
% Daily Value * | |
Total Fat1g | 2% |
Saturated Fat0g | 2% |
Cholesterol31mg | 10% |
Sodium171mg | 7% |
Total Carbohydrate6g | 2% |
Dietary Fiber1g | 5% |
Total Sugars2g | |
Protein20g | |
Vitamin C4mg | 21% |
Calcium19mg | 1% |
Iron1mg | 6% |
Potassium291mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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