Enjoy thye perfect Stuffed Sriracha Chicken Omelette
Kickstart your morning with this irresistible Stuffed Sriracha Chicken Omelette! Juicy chicken cooked in a spicy and tangy sauce is folded into a soft, fluffy omelette for a flavor-packed breakfast or brunch.
Ingredients for Stuffed Sriracha Chicken Omelette
For the Sauce:
- 3 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- ½ teaspoon lemon juice
- 1 teaspoon honey
- 1 tablespoon tomato ketchup
For the Filling:
- 2 tablespoons cooking oil
- ½ cup chopped onion
- 2 teaspoons chopped garlic
- 300g boneless chicken, cut into small cubes
- ½ teaspoon paprika powder
- ½ teaspoon Himalayan pink salt (or to taste)
- ¼ teaspoon crushed black pepper
- ¼ cup capsicum, diced
- 1-2 tablespoons chopped spring onion leaves
For the Omelette:
- 2-3 eggs
- 1 tablespoon water
- A pinch of Himalayan pink salt (or to taste)
- 1 tablespoon cooking oil
- Chopped spring onion leaves (for garnish)
Step-by-Step Directions
Prepare the Sauce
- In a small bowl, mix sriracha sauce, soy sauce, lemon juice, honey, and tomato ketchup. Stir well and set aside.
Cook the Chicken Filling
- Heat cooking oil in a frying pan over medium heat. Add chopped onion and garlic. Sauté for 1 minute until aromatic.
- Add the chicken cubes and cook, stirring, until the chicken changes color.
- Sprinkle paprika powder, Himalayan pink salt, and crushed black pepper. Mix well and cook for 2-3 minutes.
- Pour the prepared sauce into the pan and stir to coat the chicken evenly. Cook for 1 more minute, reserving 1-2 tablespoons of the sauce for garnish.
- Add capsicum and chopped spring onion leaves. Stir and set the filling aside.
Make the Omelette
- In a bowl, whisk eggs with water and a pinch of Himalayan pink salt until frothy.
- Heat cooking oil on a non-stick griddle or pan. Pour in the whisked eggs and spread evenly.
- Cook on low flame for about 2 minutes or until the omelette is set.
Assemble the Stuffed Omelette
- Turn off the flame. Place the prepared chicken filling in the center of the omelette.
- Fold all four sides inward to create a square shape, enclosing the filling.
- Transfer the stuffed omelette to a serving plate.
Serve and Garnish
- Cut the omelette into a plus shape from the center and gently open it to reveal the filling.
- Drizzle the reserved sauce over the omelette and sprinkle with chopped spring onion leaves.
- Serve with extra sriracha sauce for an added kick.
You’ll Love This Recipe
This stuffed sriracha chicken omelette is a perfect balance of heat and flavor. It’s an ideal dish to spice up your breakfast routine and keep you energized throughout the day.