Chicken and cashew nut pancakes | Reader's Digest Australia
Chicken stir–fried with carrots, celery and cabbage, then lightly flavoured with orange and sesame, makes a delicious filling for pancakes, with the option to spice it up with the addition of...
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Ingredients
- ¾ cup (110 g) plain flour
- salt
- pepper
- 1 egg, beaten
- 300 ml low–fat milk
- 1 teaspoon sunflower oil
- ⅓ cup (50 g) cashew nuts
- 1 tablespoon sunflower oil
- 300 g skinless chicken breast fillets, cut into strips
- 1 clove garlic, crushed
- 1 teaspoon finely chopped fresh ginger
- 1 fresh red chilli, seeded and finely chopped (optional)
- 2 carrots, cut into thin sticks
- 2 stalks celery, cut into thin sticks
- grated zest of ½ orange
- 2⅔ cups (200 g) shredded savoy cabbage
- 1 tablespoon light soy sauce, plus extra for serving
- 1 teaspoon sesame oil
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