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How to make Chinese chicken crepes

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 3 shallots
  • 2 teaspoons olive oil
  • 500g Coles RSPCA approved chicken thigh fillets, thinly sliced
  • 120g Lee Kum Kee honey & soy stir-fried chicken ready sauce
  • 400g frozen crepes
  • 2 baby cos lettuce, leaves separated
  • 2 Lebanese cucumbers, cut into sticks
  • 1 large red capsicum, thinly sliced
  • Steamed rice, optional, to serve

Method

  • Step 1 Thinly slice the white and green section of the shallots. Heat the oil in a large non-stick frying pan over medium-high heat. Add the chicken and the white section of the shallots. Stir-fry for 5 minutes or until the chicken is cooked through. Add the sauce and stir-fry for 1 minute or until the sauce is heated through.
  • Step 2 Heat the crepes following packet directions. Arrange the crepes, lettuce, cucumber and capsicum on a large serving platter.
  • Step 3 Sprinkle the chicken with the green shallots and serve with the crepes and vegetables. To assemble, place some lettuce, chicken, cucumber and capsicum in the centre of a crepe. Fold in the sides and roll up to enclose. Serve with steamed rice if desired.