Remove the strings from the snap peas.

Cut the chicken tenders into bite-sized pieces.

In a bowl, mix the egg with a pinch of salt and pepper.

Heat half the butter (10g) in a frying pan. Add the egg mixture and stir over medium heat until semi-cooked. Remove from the pan.

Wipe the pan clean and heat the remaining butter (10g). Add the chicken and stir-fry over medium heat for about 3 minutes until the color changes. Add snap peas and stir-fry for 1 minute until softened. Add soy sauce and stir quickly.