Sweet and sour chicken pancakes recipe

Serves: 4

Pancake batter
115 g plain flour
2 eggs, beaten
200 ml semi-skimmed milk

Chicken filling
450 g skinless boneless chicken breasts (fillets)
2 tbsp tomato pure
3 tbsp sunflower oil
grated zest and juice of 1 lemon
1 tsp malt vinegar
1 tbsp demerara sugar (or light brown sugar)
2 tsp clear honey
1 onion, halved and sliced
1 zucchini, cut into 5 cm (2 in) matchsticks
225 g bean sprouts
1 tsp sesame seeds
2 tbsp rich soy sauce, plus more to serve
salt and pepper
spring onions to garnish

Preparation for sweet and sour chicken pancakes

Prep: 15 mins | Cook: 40 mins

1. To make the pancakes, sift the flour into a bowl and season with a little salt and pepper. Make a well in the centre. Mix the eggs, milk and 90 ml (3 fl oz) water together and pour into the well, then whisk in the flour to form a smooth batter. Cover and leave to stand while you prepare the filling.

2. Cut the chicken into long thin strips. Mix together the tomato pure, 1 tbsp of the oil, the lemon zest and juice, vinegar, sugar and honey in a bowl. Add the chicken to this sweet and sour sauce, and toss to coat the strips.

3. Heat a wok or large frying pan and add 1 tbsp of the remaining oil. Add the onion and stir-fry for 5 minutes or until softened. Add the courgette and stir-fry for 3 minutes. Using a draining spoon, remove the vegetables from the wok and set aside.

4. Reheat the wok, then add the chicken mixture and stir-fry for 3–4 minutes or until cooked. Return the vegetables to the wok. Toss together, then remove from the heat and set aside.

5. Heat a 20 cm (8 in) pancake pan, preferably non-stick or well seasoned. Rub a little of the remaining oil over the surface using a crumpled piece of kitchen paper. Pour in a little batter and tilt the pan so that the batter spreads evenly over the surface; tip any excess batter back into the bowl. Cook the pancake over a moderately high heat for 2 minutes, then loosen the edges and flip it over. Cook the second side for about 30 seconds. Slide the pancake onto a plate and cover with a square of greaseproof paper. Repeat with the remaining batter to make 8 pancakes in all, stacking them up, interleaved with greaseproof paper, as they are made. Keep warm over a pan of simmering water, covered with foil.

6. Reheat the filling. Add the bean sprouts, sesame seeds and soy sauce, and stir-fry for 1–2 minutes until everything is hot. Fill the pancakes, fold into quarters and garnish with spring onions. Serve with extra soy sauce.

From: Cook Smart for a Healthy Heart