1 x 300g free range chicken breast poached, shredded
1 large red chilli halved, seeds removed, thinly sliced
1 tablespoon crushed peanuts
2 tablespoons coriander leaves
2 teaspoons soy sauce
Directions
Heat a skillet pan to a medium heat and add the oil. Whisk the eggs and water together and pour into the pan and shake to even out the surface. Cook for 5 – 6 minutes or until the egg is cooked.
Top with the chicken, chilli, peanuts and coriander.