Chicken and Cashew Pancakes

This recipe is from Readers Digest's Foods that Fight Diabetes (p 33).

I have made this recipe several times and it was a hit with my family every time.

Prep time 20 minutes, Cooking time, about 30 minutes. Serves 4

Nutritional Information:  Per serving:  calories 320; calories from fat 107; fat 12g; saturated fat 2g; cholesterol 106mg; sodium 296mg; carbohydrates 26g; fiber 3g; sugars 8g; protein 27g.

 Ingredients: 

Pancakes:  

½ cup flour                   1 egg, beaten                            1 ¼ cups fat free milk

1 tsp canola oil              salt and pepper to taste

¼ up halved cashews                                                    2 tsp canola oil

12 ounces skinless, boneless chicken breasts, cut into strips

1 garlic clove, crushed                                                  1 tsp finely chopped fresh ginger

2 carrots, cut into very thin sticks                                  2 celery stalks, cut into very thin sticks

Grated zest of one orange                                             1 cup Savoy cabbage, shredded

1 tbsp light soy sauce, plus extra for serving                   ½ tsp toasted sesame oil

(Note: slice the orange in half, then make thin slices from each half to serve as a side dish)

1. To make the pancakes, sift the flour into a bowl and add a little salt and pepper to taste. Make a well in the center of the flour. Mix the egg with the milk, then pour into the well. Gradually whisk the flour into the egg and milk to form a smooth batter. 

      (NOTE:  These pancakes will be thin – not thick like breakfast pancakes)

1. Use a little of the oil to lightly grease an 8-inch nonstick pancake pan, and heat it over medium heat. Pour in a little of the batter and swirl it evenly across the surface, then cook for 2 minutes to form a pancake.  Toss the pancake or flip the pancake with a spatula and cook on the other side for about 30 seconds. Slide to a warm, heatproof plate and cover.

1. Cook the remaining batter in the same way, making 8 pancakes in all and stacking them up, placing wax paper between each pancake. When all the pancakes have been made, cover the pancake stack with foil, sealing it well.  Place the plate over a pan of gently simmering water to keep the pancakes warm while you prepare the filling.

1. Heat a wok or large skillet. Add the cashews and stir-fry them over a medium heat for a few minutes or until golden. Remove to a plate and set aside. Add the oil to the wok or skillet and swirl around, then add chicken, garlic, and ginger. Stir fry 3 minutes.

1. Add the carrot and celery, and stir-fry 2 minutes. Add orange zest and cabbage, and stir-fry 1 minute. Sprinkle over the soil sauce and sesame oil and stir-fry for another minute. Return the cashews to the pan and mix with the other ingredients. Divide the stir-fry filling among the warm pancakes and fold them over or roll up. Serve immediately.