Fluffy egg salad with bean sprouts and chicken breast

 

Ingredients (for 2 servings):

2 chicken tenderloins

1 bag (approx. 200g) bean sprouts

1 teaspoon vegetable oil

2 beaten eggs

[A] 1 teaspoon sesame oil

[A] 1 teaspoon soy sauce

[A] 1/3 teaspoon salt

[A] black pepper to taste

Instructions:

① Remove the sinews from the chicken tenderloins, place them in a heatproof container, cover loosely with plastic wrap, and heat in a 600W microwave for about 2 minutes until cooked through. Once cooled slightly, shred the chicken finely. Place the bean sprouts in a heatproof bowl, cover loosely with plastic wrap, and heat in a 600W microwave for 1 and a half minutes. Lightly drain the water.

② Heat the vegetable oil in a frying pan over medium heat, add the beaten eggs, and scramble them while stirring well until fluffy.

③ Place ① and ② in a heatproof bowl, add [A], mix quickly, and it's done!