Sweet Chili Chicken In Cilantro Omelettes

1. 1

   Whisk together 2 tsp peanut oil, sweet chili sauce, soy sauce and garlic in a shallow glass dish. Add chicken and turn to coat. Cover with plastic wrap and chill for 15 mins to marinate.

2. 2

   Whisk together eggs, 2 tbsp cilantro and 1 tbsp water. Heat a little peanut oil in a wok over high heat, swirling to coat. Pour 1/4 egg mixture into wok, tilting to cover base and part of sides. Cook for 1 min, or until almost set and golden brown underneath. Slide out onto a plate. Repeat to make 3 more omelettes.

3. 3

   Drain chicken and discard marinade. Reheat wok over high heat. Stir-fry chicken, in batches, for 2-3 mins, until browned and just cooked through. Transfer to a plate. Add remaining 2 tsp oil to wok along with onion and stir-fry for 2 mins, until softened slightly. Add corn and stir-fry for 2 mins. Add cabbage and stir-fry for 2 mins, or until cabbage has wilted and corn is tender. Return chicken to wok along with spinach and stir-fry for 1 min, or until spinach has just wilted. Remove from heat and toss in remaining cilantro.

4. 4

   Place omelettes on serving plates. Top with chicken mixture and fold over to partially enclose. Serve drizzled with extra sweet chili sauce.

* Per serving · 4 servings · Values may vary.