Mandarin chicken crepes
Yield: 6 Servings
Ingredients:
- 3/4 c All purpose flour
- 1/8 ts Salt
- 2 Eggs
- 3/4 c Milk
- 1 tb + 1 teaspoon vegetable oil -divided
- 1 1/4 lb Boneless chicken breasts cut -into 1/2 inch pieces
- 1 Chopped onion
- 1 Cut in half garlic clove
- 1 ts Minced ginger root
- 1 tb Cornstarch Water
- 2 tb Firm packed light brown -sugar
- 1/4 c Cider vinegar
- 1 tb Lite soy sauce
- 1/8 ts Pepper
- 1 cn (11-oz) mandarin oranges -drained and juice reserved
- 1 cn (8-oz) sliced drained water -chestnuts
- 1 tb Chopped parsley
Instructions:
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.
