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| Sweet Chilli Chicken in Coriander Omelettes |
SERVES 4
PREP 15 minutes + 15 minutes to marinate
COOK 20 minutes
COST $3.50 a serve
Ingredients:
- 2 tablespoons vegetable or peanut oil
- 2 tablespoons sweet chilli sauce, plus extra, to serve
- 2 tablespoons salt-reduced soy sauce
- 1 clove garlic, crushed
- 400g chicken breast fillets, thinly sliced
- 12 eggs, at room temperature
- ⅓ cup chopped coriander
- 1 tablespoon water
- 1 onion, halved, thinly sliced
- 125g canned baby corn, halved lengthwise
- 200g red cabbage, shredded
- 100g baby spinach leaves
Directions:
- Whisk 2 teaspoons of the oil, the sweet chilli sauce, soy sauce and garlic in a shallow glass dish. Add chicken; turn to coat. Cover with plastic food wrap; chill for 15 minutes to marinate.
- Crack the eggs into a large jug. Add 2 tablespoons of the coriander and the water; whisk until well combined. Heat a wok or large frying pan over high heat. Add 1 teaspoon of the remaining oil; swirl to coat surface. Add a quarter of the egg mixture and tilt to cover base and partway up the side. Cook for 1 minute or until set underneath. Turn; cook for a further minute. Transfer to a heatproof plate; cover to keep warm. Repeat with remaining oil and egg mixture to make 4 omelettes in total.
- Drain chicken; discard marinade. Stir-fry chicken, in batches, for 2 minutes or until browned. Transfer to a heatproof plate. Add remaining oil to wok. Add onion; stir-fry for 2 minutes or until soft. Add corn; stir-fry for 2 minutes or until just tender. Add cabbage; stir-fry for 2 minutes or until cabbage wilts and corn is tender. Return chicken to wok with spinach; stir-fry for 1 minute or until heated. Remove from heat. Add remaining coriander; toss to combine.
- Place omelettes on serving plates. Top with chicken mixture and fold over to partially enclose. Serve drizzled with extra sweet chilli sauce.
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