The Australian Women’s Weekly Food Magazine
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.