Chicken Pancakes

By the wlr team

These pancakes make a delicious main meal when served with our Vegetable Chow Mein

  • Recipe makes: 4 servings
  • Prep time:
    5 mins
  • Cook time: 10 mins
  • Calories: 286
    per serving


  • 1 bunch spring onions
  • 1 cucumber
  • 1 tbsp vegetable oil
  • 400g chicken breast
  • 8 chinese pancakes
  • 1 x 165g jar Sharwood's hoisin & spring onion stir fry sauce


  1. Top and tail the spring onions and slice lengthways into thin strips approx 3" long. Cut the cucumber into 3" chunks then 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!)
Nutrition information per serving
Calories (kcal)286
Carbohydrate (g)22.9
Fat (g)8.0
Protein (g)30.6
Fibre (g)1.7
Alcohol (g)0.0
Fruit & Veg0.9

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