THAI CHICKEN OMELETTES

PREP + COOK TIME 30 MINUTES SERVES 4

¼ cup peanut oil

400g chicken breast fillets,

sliced thinly

1 small brown onion (80g),

sliced thinly

2 cloves garlic, crushed 2 tablespoons oyster sauce 8 eggs

1 teaspoon fish sauce

1 teaspoon soy sauce

100g enoki mushrooms

(see cook’s notes)

½ cup loosely packed fresh mint ½ cup loosely packed fresh

thai basil leaves

1 cup (80g) bean sprouts

2 limes, cut into wedges 1 Heat 2 teaspoons of the oil in a wok over high heat; stir−fry chicken, in batches, for 2 minutes or until browned. Remove from wok.

2 Heat another 2 teaspoons of the oil in wok; stir−fry onion and garlic for 30 seconds or until fragrant. Return chicken to wok with oyster sauce; stir−fry for 2 minutes or until hot. Remove from wok; cover to keep warm. 3 Whisk eggs with fish and soy sauces in a large jug. Heat 1 teaspoon of the remaining oil in same wok. Place the egg mixture in a plastic ziptop bag. Snip a small hole in one corner and drizzle ¼ cup of the mixture into a heated wok; cook for 1 minute or until almost set. Transfer omelette onto a serving plate; cover to keep warm. Repeat to make a total of eight omelettes.

4 Fill omelettes with chicken mixture, mushrooms, herbs and sprouts. Serve with lime wedges.