Chicken Omelette

10 ingredients
3 steps

Ingredients

  • 2 tbsp sweet chili sauce
  • 1 tbsp soy sauce
  • 2 1/2 tsp sesame oil
  • 4 None eggs, at room temperature
  • 2 None spring onions, thinly sliced
  • 1 tbsp peanut oil
  • 5.25 oz cooked chicken, shredded
  • 1 1/4 cups bean sprouts, rinsed
  • 1 cup fresh cilantro leaves + extra for garnish
  • 1 tbsp fried shallots, to serve

Directions

  1. 1
    Combine chili sauce, soy sauce and 1/2 tsp sesame oil. Set aside.
  2. 2
    Whisk together eggs, spring onions and 1 tbsp water. Heat a wok or large frying pan over high heat, add 1 tsp sesame oil and 1/2 tbsp peanut oil and swirl to coat surface. Add 1/2 egg mixture and cook until almost set. Top with 1/2 the chicken, bean sprouts and cilantro. Fold in 1/2 and cook for 1 min. Transfer to a serving plate. Repeat.
  3. 3
    Drizzle omelettes with chili dressing. Serve topped with shallots and garnished with cilantro.

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