Serves 4 | Prep 5min | Cooking 10min   Chicken Pancakes

A lower calorie alternative to Duck Pancakes, our quick and tasty chicken ones can be served as a midday snack or accompanied with our Vegetable Chow Mein to make a main meal... Mmm!

Ingredients

• 1 tbsp Olive Oil
• 3 Chicken Breasts, Skinless (approx 400g total)
• 1 Jar/165g Hoi Sin & Spring Onion Stir Fry Sauce, Sharwood's*
• 1 Bunch Spring Onions, sliced lengthways
• 1 Cucumber, sliced into batons
• 8 Chinese Pancakes

Method

1. Top and tail the spring onions slice lengthways into thin strips approx 3" long. Cut the cucumber into 3" chunks and slice into thin batons.
2. Slice the chicken breasts into thin strips.
3. Heat the oil in the wok until smoking, add the chicken and stir fry for 7-8 minutes or until golden brown on the outside and white on the inside.
4. Meanwhile - preheat the Chinese pancakes as per packet instructions.
5. Once the chicken is cooked through, add the Stir Fry Sauce, stir to coat and heat through.
6. Serve an equal share of chicken to each pancake, top with the spring onions and cucumber, roll and serve 2 to each person (alternatively serve the chicken, pancakes, spring onions and cucumber separately and allow each person to roll their own!)

Equipment Required

• Sharp knife
• Chopping board
• Wok or large saucepan

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