• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mandarin Chicken Crepes

  • Recipe Submitted by on

Category: Chinese, Poultry

 Ingredients List

  • 3/4 c All purpose flour
  • 1/8 ts Salt
  • 2 Eggs
  • 3/4 c Milk
  • 1 tb + 1 teaspoon vegetable oil
  • -divided
  • 1 1/4 lb Boneless chicken breasts cut
  • -into 1/2 inch pieces
  • 1 Chopped onion
  • 1 Cut in half garlic clove
  • 1 ts Minced ginger root
  • 1 tb Cornstarch
  • Water
  • 2 tb Firm packed light brown
  • -sugar
  • 1/4 c Cider vinegar
  • 1 tb Lite soy sauce
  • 1/8 ts Pepper
  • 1 cn (11-oz) mandarin oranges
  • -drained and juice reserved
  • 1 cn (8-oz) sliced drained water
  • -chestnuts
  • 1 tb Chopped parsley


In large bowl, combine flour and salt. In small dish, whisk together eggs,
milk and 1 tablespoon of oil; pour into flour mixture. In 6 inch skillet or
crepe pan, heat 1/4 teaspoon oil over medium heat. Pour 2 tablespoon batter
in pan; swirl into thin layer. Cook until bottom is golden brown, then flip
and cook second side 10 seconds. Repeat with remaining batter, layering
crepes between wax paper; set aside. In large skillet, over high heat,
saute chicken in remaining 1 teaspoon oil until browned; remove to bowl.
Reduce heat to medium; saute onion, garlic and ginger root until soft;
remove garlic. In large dish, combine cornstarch, 2 tablespoon water, the
brown sugar, vinegar, soy sauce and pepper. Add water to mandarin juice to
equal 1 cup; stir into cornstarch mixture and add to skillet. Reduce heat
to low; simmer, uncovered 5 minutes, stirring occasionally. Set aside 1/4
cup sauce; reserve a few oranges. Add chicken, water chestnuts and
remaining oranges to skillet; simmer, uncovered, 3 minutes. To fill crepes,
place 1/2 cup filling in center of crepe; fold edges over middle, using
sauce to seal. Spoon small amount of sauce and oranges over each crepe;
sprinkle with parsley.

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