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1
Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
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2
In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
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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
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4
As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
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5
Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
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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
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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)
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8
Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
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9
Now add the bean sprouts, give the mixture a good quick stir
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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
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11
Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
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12
Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately
