1 Tbs. Sunflower Oil or Peanut Oil
8-oz. boned Chicken Breast, cut into strips
2 tsp. Salt (divided)
1 medium Onion, sliced
7 oz. fresh or frozen Peas
8 oz. Beansprouts
5 whole Eggs, beaten
3 oz. Shiitake Mushrooms, sliced
Heat the oil in a wok over medium to medium-high heat.
Stir fry the chicken until lightly browned. Add one teaspoon of salt, the onion slices, and the peas, and stir fry for another 2 minutes.
Add the beansprouts and stir fry for a minute more.
Add the eggs, beaten with the other teaspoon salt, and the mushrooms to the ingredients in the wok; reduce the heat to a low setting.
Stir occasionally while the eggs set so that the mixture does not burn on the bottom of the hot wok.
When the mixture has set and is brown in places, the dish is ready to be served. Goes great with a brown gravy and steamed white rice.