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Ingredientes
- 1 Tbsp. Lime juice
- 1 Tbsp. Lime peel, grated
- 1 tsp Soy sauce
- 1/4 tsp Louisiana warm sauce
- 6 x Chicken breast halves
- 4 Tbsp. Flour
- 4 Tbsp. Oil
- 10 x Mushroom, sliced
- 2 x Scallion, thinly sliced
- 1/3 c. Wine, white, dry
- 3 Tbsp. Ginger sauce
- 2 Tbsp. Ginger, fresh, grated
- 2 Tbsp. Basil, fresh, minced
- 2 Tbsp. Wine vinegar, red
- 2 Tbsp. ,water
- 2 tsp Honey
- 2 tsp Soy sauce
- 4 Tbsp. Wine, white, dry
- 1/4 c. Oil
- 1/4 tsp Red pepper flakes
- 1/4 tsp Sesame oil
- 2 x Egg
- 1 c. Lowfat milk
- 1/2 tsp Salt
- 1 c. Flour
- 2 Tbsp. Butter, melted
- 6 x Peach half, canned, liquid removed Watercress Scallions
Direcciones
- Marinade: Combine all ingredients in a large bowl.
- Chicken: Mix chicken and marinade together in a large bowl and refrig- erate for 30 min. Remove chicken from marinade and lightly coat chicken with flour. Heat oil in a large skillet over medium heat. Cook chicken till lightly browned. Remove from skillet and keep hot. In the same skillet, add in mushrooms, wine and 6 Tbsp. of the ginger sauce. Simmer over medium low heat for 5 min. Don't over cook.
- In a blender, blend the first 8 ingredients together till smooth, then add in the red pepper flakes and the sesame oil and blend well. Chill.
- Crepes: Beat the Large eggs well. Beat in the lowfat milk, salt, flour and the melted butter till smooth, or possibly in a blender all together. Let stand 30 min before cooking. Heat a 10-inch skillet till fairly warm, but not smoking.
- Film with butter. Use a small measuring c. or possibly pour several Tbsp. of the batter into the pan. Quickly tilt the pan to spread the batter proportionately in the pan. Cook till lightly browned. Turn with a spatula and cook other side for about 30 seconds. Stack the crepes, using a sheet of waxed paper between each cooked crepe.
- To assemble: Remove the chicken from the warming dish and cut into bite-sized pcs. In the center of a cooked crepe, using a slotted spoon put one-sixth of the cooked mushrooms, one-sixth of the cooked chicken, 1 Tbsp. of the ginger sauce and a sprinkle of minced green onion. On a serving dish, spoon some of the juice from the cooked mushrooms and 1 Tbsp. of the ginger sauce. Pull up the sides of the filled crepe to create a bag. Then tie the top of the crepe with a strand of the green onion, to hold the crepe upright. Put the crepe on the juices in the serving dish. Garnish with 1 liquid removed peach half, several sprigs of the watercress and some sliced green onion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 6 servings | |
| Calories 608 | |
| Calories from Fat 332 | 55% |
| Total Fat 37.29g | 47% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.64g | |
| Cholesterol 163mg | 54% |
| Sodium 502mg | 21% |
| Potassium 568mg | 16% |
| Total Carbs 26.9g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.24g | 3% |
| Protein 36.23g | 58% |
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