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Sizzling Chicken Pancakes |
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| Serves 4 |
Prep 25 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
3 tbsp vegetable oil
1 onion, cut into thin strips
4 skinless boneless chicken breasts cut into strips
1 red pepper, seeded & cut into strips
1 yellow pepper, seeded and cut into strips
8 medium pancakes
shredded iceberg lettuce
soured cream to serve
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For the salsa
4 tomatoes, seeded & finely chopped
1 tbsp chopped fresh basil
squeeze lime juice
1 tbsp olive oil
2 tsp tomato puree
a pinch of sugar
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Make the
pancakes according to the
recipe.
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Heat a tablespoon of oil in a
wok or large frying pan, then stir fry the chicken over a
high heat for 4 - 5 mins until golden and cooked. Remove
and set aside. Heat the remaining oil, then fry the onion
and peppers for 3 - 4 mins over a high heat until
softened. Return the chicken to the pan, season and keep
warm.
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Make the salsa: mix together
all the ingredients and season.
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To serve, put out the warmed
pancakes, lettuce, stir-fried chicken and peppers, and
salsa in the bowls. To assemble, fill each pancake with
lettuce and chicken mixture. Fold both sides into the
centre to slightly overlap and make a cone shape, then
tuck the end underneath. Serve with soured cream and
salsa.
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DAILY
DINNERS 
