Chicken Omelette

• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 2 1/2 tsp sesame oil
• 4 None eggs, at room temperature
• 2 None spring onions, thinly sliced
• 1 tbsp peanut oil
• 5.25 oz cooked chicken, shredded
• 1 1/4 cups bean sprouts, rinsed
• 1 cup fresh cilantro leaves + extra for garnish
• 1 tbsp fried shallots, to serve

1. Combine chili sauce, soy sauce and 1/2 tsp sesame oil. Set aside.
2. Whisk together eggs, spring onions and 1 tbsp water. Heat a wok or large frying pan over high heat, add 1 tsp sesame oil and 1/2 tbsp peanut oil and swirl to coat surface. Add 1/2 egg mixture and cook until almost set. Top with 1/2 the chicken, bean sprouts and cilantro. Fold in 1/2 and cook for 1 min. Transfer to a serving plate. Repeat.
3. Drizzle omelettes with chili dressing. Serve topped with shallots and garnished with cilantro.

sweet chili sauce, soy sauce, sesame oil, eggs, spring onions, peanut oil, chicken, bean sprouts, cilantro, shallots

Taken from recipes-plus.com/api/v2.0/recipes/22672 (may not work)