Six Spice Chicken Omelette

Quick and easy dish for anytime of the day! I had this for breakfast with a cup of hot green tea but i think this is great with jasmine rice for dinner too. The 6 spices are the chinese 5-spice and ground coriander - makes a delicious fusion dish! To save time, while you marinate the chicken, cut the vegetables and prepare the omelette.

Steps

Combine chicken and other marinade ingredients in a non-reactive bowl.

Set aside for 15mins.

In the meantime , combine eggs , 2 tb water , black pepper together in a bowl.

Whisk slightly until well combined and foamy.

Heat 1 tsp of oil in a wok over med-high heat , pour 1 / 4 of egg mixture , tilting the wok to cover the base and side.

As the egg sets , gently lift the edge to uncooked egg runs underneath.

Cook for 1 minute or until set.

Slide omelette into a large plate , cover to keep warm.

Repeat with remaining egg to make 4 omelettes.

Heat another 2 tsp of oil in the same wok over med-high heat.

Add onions and stir fry for 2 minutes , until soft and slightly browned.

Add garlic , stir fry for another minute then add the marinated chicken , stir fry for another 2 minutes until just cooked through.

Add sliced mushrooms to the wok , stir fry the mixture for 1 min.

Now add the bean sprouts , give the mixture a good quick stir.

Quickly add the sauce - the sauce should bo.

Ingredients

boneless skinless chicken breasts, five-spice powder, ground coriander, peanut oil, garlic, fresh lime juice, eggs, water, fresh ground black pepper, yellow onion, shiitake mushrooms, bean sprouts, oyster sauce, soy sauce, scallions, dark soy sauce