Saturday, March 7, 2015
Diet Food Chicken Pancakes
Serves 4 | Prep 5 min | Cooking 10 min
Nutrition Information Per Serving
| Calories (kcal) | 248 |
|---|---|
| Carbohydrate (g) | 22.3 |
| Protein | 25.6 |
| Fat (g) | 6.4 |
| Fibre (g) | 1.4 |
| Fruit and Veg | 1.3 |
A lower calorie alternative to Duck Pancakes, our quick and tasty chicken ones can be served as a midday snack or accompanied with our Vegetable Chow Mein to make a main meal... Mmm!
Ingredients
- 1 tbsp Olive Oil
- 3 Chicken Breasts, Skinless (approx 400g total)
- 1 Jar/165g Hoi Sin & Spring Onion Stir Fry Sauce, Sharwoods*
- 1 Bunch Spring Onions, sliced lengthways
- 1 Cucumber, sliced into batons
- 8 Chinese Pancakes
Method
- Top and tail the spring onions slice lengthways into thin strips approx 3" long. Cut the cucumber into 3" chunks and slice into thin batons.
- Slice the chicken breasts into thin strips.
- Heat the oil in the wok until smoking, add the chicken and stir fry for 7-8 minutes or until golden brown on the outside and white on the inside.
- Meanwhile - preheat the Chinese pancakes as per packet instructions.
- Once the chicken is cooked through, add the Stir Fry Sauce, stir to coat and heat through.
- Serve an equal share of chicken to each pancake, top with the spring onions and cucumber, roll and serve 2 to each person (alternatively serve the chicken, pancakes, spring onions and cucumber separately and allow each person to roll their own!)
Make A Meal of Them
These pancakes make a delicious main meal when served with our Vegetable Chow Mein. Click here to view the recipe.
Equipment Required
- Sharp knife
- Chopping board
- Wok or large saucepan
Source; http://www.weightlossresources.co.uk/recipes/low_fat/healthy_chicken/chicken_pancakes.htm
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