Chicken, stir-fried with carrots, celery and cabbage, then lightly flavoured with orange and sesame, makes a delicious filling for pancakes. This dish is sure to meet with your whole family's approval.
1 cup plain flour
pepper to taste
1 egg, beaten
300 ml low-fat milk
1 teaspoon sunflower oil
Chicken and cashew nut filling
1/3 cup cashew nuts
1 tablespoon sunflower oil
300 g chicken breast fillets, cut into strips
1 garlic clove, crushed
1 teaspoon finely chopped fresh ginger
1 small red chilli, seeded and finely chopped
2 carrots, cut into 5 cm matchsticks
2 celery stalks, cut into 5 cm matchsticks
grated rind of 1/2 orange
1/2 savoy cabbage, shredded
1 tablespoon reduced-salt soy sauce, plus extra to serve
1 teaspoon sesame oil
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To make the pancakes, sift the flour into a bowl and add pepper. Make a well in the centre. Beat the egg and milk, then pour into the well. Gradually whisk in the flour to form a smooth batter.
Heat a 20 cm nonstick frying pan and grease with a little oil. Pour in some batter and tilt the pan so the batter spreads evenly; tip any excess back into the bowl. Cook the pancake over medium-high heat for 2 minutes, then loosen the edges, flip it over and cook for 30 seconds. Slide the pancake onto a plate and cover with greaseproof paper. Repeat with the remaining batter to make 8 pancakes. Cover with foil and keep warm over a pan of simmering water.
To make the filling, heat a wok or large frying pan. Add the cashew nuts and dry-fry over medium heat for a few minutes or until golden. Remove to a plate and set aside. Add the oil to the wok or frying pan and swirl it around, then add the chicken, garlic, ginger and chilli. Stir-fry for 3 minutes.
Add the carrot and celery sticks, and stir-fry for a further 2 minutes. Add the orange rind and cabbage and stir-fry for 1 minute. Sprinkle over the soy sauce and sesame oil and stir-fry for another minute. Return the cashews to the pan and toss to mix with the other ingredients.
Divide the filling among the warm pancakes and fold them over or roll up. Serve immediately, with a little extra soy sauce to sprinkle.
Cashews, like all nuts, have been shown to be important for heart health. It could be due to their ‘healthy’ monounsaturated fat, their vitamin E or their fibre, minerals or antioxidants.