Mandarin Chicken Crepes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: All purpose flour,
1/8 tsp: Salt,
2: Eggs,
3/4 cup: Milk,
1 tbsp: + 1 teaspoon vegetable oil divided,
1 1/4 lbs: Boneless chicken breasts cut into 1/2 inch pieces,
1: Chopped onion,
1: Cut in half garlic clove,
1 tsp: Minced ginger root,
1 tbsp: Cornstarch,
Water,
2 tbsp: Firm packed light brown sugar,
1/4 cup: Cider vinegar,
1 tbsp: Lite soy sauce,
1/8 tsp: Pepper,
1 can: , (11-oz) mandarin oranges drained and juice reserved
1 can: , (8-oz) sliced drained water chestnuts
1 tbsp: Chopped parsley,
Directions:
In large bowl, combine flour and salt. In small dish, whisk together
eggs, milk and 1 tablespoon of oil; pour into flour mixture. In 6
inch skillet or crepe pan, heat 1/4 teaspoon oil over medium heat.
Pour 2 tablespoon batter in pan; swirl into thin layer. Cook until
bottom is golden brown, then flip and cook second side 10 seconds.
Repeat with remaining batter, layering crepes between wax paper; set
aside. In large skillet, over high heat, saute chicken in remaining 1
teaspoon oil until browned; remove to bowl. Reduce heat to medium;
saute onion, garlic and ginger root until soft; remove garlic. In
large dish, combine cornstarch, 2 tablespoon water, the brown sugar,
vinegar, soy sauce and pepper. Add water to mandarin juice to equal 1
cup; stir into cornstarch mixture and add to skillet. Reduce heat to
low; simmer, uncovered 5 minutes, stirring occasionally. Set aside
1/4 cup sauce; reserve a few oranges. Add chicken, water chestnuts
and remaining oranges to skillet; simmer, uncovered, 3 minutes. To
fill crepes, place 1/2 cup filling in center of crepe; fold edges
over middle, using sauce to seal. Spoon small amount of sauce and
oranges over each crepe; sprinkle with parsley.
Source from luhu.jp
eggs, milk and 1 tablespoon of oil; pour into flour mixture. In 6
inch skillet or crepe pan, heat 1/4 teaspoon oil over medium heat.
Pour 2 tablespoon batter in pan; swirl into thin layer. Cook until
bottom is golden brown, then flip and cook second side 10 seconds.
Repeat with remaining batter, layering crepes between wax paper; set
aside. In large skillet, over high heat, saute chicken in remaining 1
teaspoon oil until browned; remove to bowl. Reduce heat to medium;
saute onion, garlic and ginger root until soft; remove garlic. In
large dish, combine cornstarch, 2 tablespoon water, the brown sugar,
vinegar, soy sauce and pepper. Add water to mandarin juice to equal 1
cup; stir into cornstarch mixture and add to skillet. Reduce heat to
low; simmer, uncovered 5 minutes, stirring occasionally. Set aside
1/4 cup sauce; reserve a few oranges. Add chicken, water chestnuts
and remaining oranges to skillet; simmer, uncovered, 3 minutes. To
fill crepes, place 1/2 cup filling in center of crepe; fold edges
over middle, using sauce to seal. Spoon small amount of sauce and
oranges over each crepe; sprinkle with parsley.
Source from luhu.jp