Six-Spice Chicken Omelette

• 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

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

chicken breasts, fivespice powder, ground coriander, peanut oil, clove garlic, lime juice, omelette, eggs, water, fresh ground black pepper, filling, yellow onion, garlic, shiitake mushrooms, bean sprouts, together, oyster sauce, soy sauce, lime juice, water, scallions, soy sauce

Taken from www.food.com/recipe/six-spice-chicken-omelette-116430 (may not work)