Chinese Shredded Satay Chicken

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. 

 

Ingredients 

Pancakes 

- 9 Chinese pancakes 

- 230g Chicken Breast 

Satay Sauce 

- 60g Deep Roast Crunchy Peanut Butter 

- 45ml Reduced Salt Soy Sauce

- 30ml Lemon Juice 

- 1 tsp Schezun pepper 

- Water to desired thickeness  

 

Method

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.


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