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Receta Mandarin Chicken Crepes
by Global Cookbook

Mandarin Chicken Crepes
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  Raciónes: 6

Ingredientes

  • 3/4 c. All purpose flour
  • 1/8 tsp Salt
  • 2 x Large eggs
  • 3/4 c. Lowfat milk
  • 1 Tbsp. + 1 tsp. vegetable oil divided
  • 1 1/4 lb Boneless chicken breasts cut into 1/2 inch pcs
  • 1 x Minced onion
  • 1 x Cut in half garlic clove
  • 1 tsp Chopped ginger root
  • 1 Tbsp. Cornstarch Water
  • 2 Tbsp. Hard packed light brown sugar
  • 1/4 c. Cider vinegar
  • 1 Tbsp. Lite soy sauce
  • 1/8 tsp Pepper
  • 1 can (11-ounce) mandarin oranges liquid removed and juice reserved
  • 1 can (8-ounce) sliced liquid removed water chestnuts
  • 1 Tbsp. Minced parsley

Direcciones

  1. In large bowl, combine flour and salt. In small dish, whisk together Large eggs, lowfat milk and 1 Tbsp. of oil; pour into flour mix. In 6 inch skillet or possibly crepe pan, heat 1/4 tsp. oil over medium heat. Pour 2 Tbsp. batter in pan; swirl into thin layer. Cook till bottom is golden, 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/fry chicken in remaining 1 tsp. oil till browned; remove to bowl.
  2. Reduce heat to medium; saute/fry onion, garlic and ginger root till soft; remove garlic. In large dish, combine cornstarch, 2 Tbsp. water, the brown sugar, vinegar, soy sauce and pepper. Add in water to mandarin juice to equal 1 c.; stir into cornstarch mix and add in to skillet. Reduce heat to low; simmer, uncovered 5 min, stirring occasionally. Set aside 1/4 c. sauce; reserve a few oranges. Add in chicken, water chestnuts and remaining oranges to skillet; simmer, uncovered, 3 min. To fill crepes, place 1/2 c. 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.