serves 4   per serving   381kcal 22.6g fat   5.4g saturates   4.3g sugars   3.57g salt

Ingredients

240g pack roast chicken breast fillets

50g spring onions, finely sliced

1 clove garlic, crushed

2 tbsp. soy sauce

1 tbsp. fish sauce

100g smoked bacon medallions, roughly chopped

200g sugar snap peas, thinly sliced

100g beansprouts

1 red chilli, deseeded and finely sliced

8 medium eggs

4 tsp toasted sesame oil

Method

• mix the cooked  chicken and spring onions in a bowl. In a seprate bowl, combine the garlic, soy sauce. set aside.

• In a pan, fry the bacon for 3-4 mins until cooked. Add the sugar snaps, beansprouts and chilli, and cook for a further 2 mins. Tip into the bowl with the chicken.

• Crack 2 eggs into a jug, whisk in 1 tbsp. cold water. Season with pepper. Heat 1 tsp of the sesame oil in a large frying pan or  wok, then pour in the egg, tilting the pan to spread it over the base. Cook for 30 secs each side until cooked through. Transfer to a plate and keep warm,. Repeat so you have 4 omelettes.

• To serve, divide the chicken mixture between the omelettes and fold in half. Serve with the sauce on the side to drizzle over.