Sweet Chili Chicken In Cilantro Omelettes - cooking recipe

Ingredients

4 tsp peanut oil, plus extra for frying
2 tbsp sweet chili sauce, plus extra to serve
2 tbsp soy sauce
1 clove garlic, minced
1 lb chicken breast fillets, thinly sliced
12 None large eggs, at room temperature
1 cup chopped fresh cilantro
1 None onion, halved, thinly sliced
4 oz baby corn, halved lengthwise
7 oz red cabbage, hard core removed, shredded
3.5 oz baby spinach

Preparation

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