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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 300  g boneless skinless chicken breasts, slices into strips (4 halves)
• 1 1⁄2 teaspoons five-spice powder
• 1  teaspoon ground coriander
• 1 1⁄2 teaspoons  peanut oil
• 1  clove garlic
• 1 1⁄2 teaspoons fresh lime juice

• Omelette

• 8  eggs
• 2  tablespoons water
•  fresh ground black pepper

• Filling

• 1  medium yellow onion, cut into rings or wedges
• 2  cloves garlic
• 100  g shiitake mushrooms, sliced thinly
• 100  g bean sprouts

• Sauce mix together

• 1⁄4 cup oyster sauce
• 3  tablespoons soy sauce (may use low sodium)
• 1 1⁄2 teaspoons fresh lime juice
• 1⁄4 cup water
•  scallions or  spring onion, green part only,cut diagonally
•  dark soy sauce

Directions

1. Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
2. In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
3. 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
4. As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
5. Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
6. Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
7. Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
8. Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
9. Now add the bean sprouts, give the mixture a good quick stir
10. Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
11. Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
12. Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately