Chicken-delicious. You’ll be left wanting more after eating this yummy Chinese-style omelette!
Time: Prep 10 mins / Cooking 3 mins
Boil a pan of water. Whilst it's boiling cut the chicken breast in half lengthways.
Boil chicken breast for 6 minutes.
Take the breasts out and place into a bowl of cold water to stop it from cooking further.
Cut chicken breasts into small strips.
Defrost frozen peas in bowl of water for a few minutes and then drain.
Crack eggs into a bowl and beat.
Add into the egg the beansprouts, peas, chicken slices, salt and white pepper and mix together.
Heat 2 tbsp vegetable oil on high heat in wok.
When oil is hot add the egg mixture to the pan and keep moving the mixture around for 1 minute whilst the mix is still wet. As it starts to cook and take it's shape then leave it.
Cook for 1 minute, flip it, cook for further 1 minute. Keep the omelette moving by shaking the pan so it slides around and you know it isn’t sticking.
Serve and garnish with the sliced spring onions.
Extra Notes: Depending on the size of your wok or pan it's definitely better to cook this as an individual serving for 1 person. If you need to cook for 2 just double the ingredients etc. It will take longer to cook the egg when there is more mixture.