Get yourself lost in the world of chinese cuisine with this shredded chicken satay pancakes, a twist on the traditional duck pancakes with a nutty feel. A warming aromatic satay sauce capturing the essence of china with shredded chicken fillets/ or tofu.
This Recipe that contains soy sauce is not gluten-free. This might be shocking for some especially if you are new to the gluten-free diet. You can make this recipe gluten free if you swap for Tamari that’s made without wheat.
- 9 Chinese pancakes
- 230g Chicken Breast
- 60g Deep Roast Crunchy Peanut Butter
- 45ml Reduced Salt Soy Sauce
- 30ml Lemon Juice
- 1 tsp Schezun pepper
- Water to desired thickeness
Boil the chicken in a saucepan until cooked through 8-16mins depending on the thickness of the chicken. Set aside and shred with two folks. Pop the shredded chicken in the oven at 180c to crisp up for 5 mins.
Meanwhile, mix the peanut satay ingredients until a sauce is formed. Prepare some spring onions and red chilli for dressing.
Add the shredded chicken to a cooked pancake, dress with spring onions and drizzle the sauce on top and enjoy.