Recipe

Chicken wok omelettes

These delicious Asian inspired chicken wok omelettes are perfect for a protein packed breakfast, lunch or dinner. It's quick to make and full of goodness to charge for the day ahead.

Mar 31, 2013 1:00pm
  • 1 min preparation
  • 10 mins cooking
  • Serves 2
    • Print
    Print

Ingredients

Chicken wok omelettes
  • 4 eggs, at room temperature
  • 2 green onions, thinly sliced
  • 2 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 1 cup cooked chicken, shredded
  • 1/3 cup bean sprouts, rinsed
  • 1/3 cup coriander leaves, plus extra, to serve
  • 1 tablespoon fried shallots, to serve
Chilli soy dressing
  • 2 tablespoon sweet chilli sauce
  • 1 tablespoon reduced-salt soy sauce
  • 1/2 teaspoon sesame oil

Method

Chicken wok omelettes
  • 1
    Make dressing: in a small jug, whisk together all ingredients well.
  • 2
    Whisk eggs, onion and 1 tablespoon water in a medium bowl.
  • 3
    Heat a wok or large trying pan over high heat. For each omelet. add half the sesame oil and half the peanut oil to wok; swirl to coat surface. Pour in half the egg mixture and swirl to form an omelet.
  • 4
    Cook until almost set. Top with half the chicken, the sprouts and coriander. Fold in half and cook for 1 minute. Transfer to a serving plate.
  • 5
    Drizzle omelets with dressing. Serve topped with shallots and the extra coriander.

Notes

Use the breast of a barbecued chicken. Serve topped with thinly sliced green onions. Fried shallots are available from Asian food stores and some supermarkets.

The Latest from Food To Love