Dinner tonight: chicken and cashew pancakes

Chicken stir-fried with cashews, carrots, celery, cabbage and a touch of sesame makes a delicious filling for thin pancakes. But what really wakes up the flavours is a healthy shot of freshly grated orange zest.

Prep time 30 min

Cook time 30 min

Serves 4

Pancakes

• 125 ml (1/2 c) all-purpose flour
• Salt and freshly ground black pepper
• 1 egg, beaten
• 300 ml (1 1/4 c) milk
• 5 ml (1 tsp) canola oil, dividedFilling
• 50 g (2 oz) unsalted cashews
• 15 ml (1 tbsp) canola oil
• 250 g (1/2 lb) skinless, boneless chicken breasts, cut into strips
• 1 garlic clove, crushed
• 5 ml (1 tsp) finely chopped fresh ginger
• 1 fresh red chili pepper (optional), seeded and finely chopped (wear gloves when handling)
• 2 carrots, cut into matchstick strips
• 2 celery stalks, cut into matchstick strips
• Grated zest of 1/2 orange
• 125 ml (1/2 c) shredded Savoy cabbage
• 15 ml (1 tbsp) reduced-sodium soy sauce
• 15 ml (1 tbsp) toasted sesame oil

1. For pancakes, sift the flour into a large bowl and add a little salt and pepper, to taste. Make a well in the centre. Mix the egg with the milk in a measuring cup, then pour into the well. Gradually whisk the flour into the egg and milk to form a smooth batter.
2. Use a little of the oil to lightly grease a medium nonstick skillet and place it over medium heat. Pour in a little of the batter and tilt the pan to distribute the batter evenly across the surface to form a thin pancake (about 20 centimetres/eight inches in diameter). Cook until the edges appear dry, about two minutes. Turn with a spatula and cook on the other side for about 30 seconds. Slide out onto a plate warmed in the microwave for 15 to 30 seconds and cover with wax paper.
3. Cook the remaining batter in the same way, adding a little more oil to the pan between pancakes, as necessary. Make eight pancakes total, stacking them up, interspersed with wax paper. Cover the stack with foil, sealing it well. Set aside and keep warm.
4. For filling, heat a wok or large skillet. Add the cashews and stir-fry them over medium heat until golden, a few minutes. Remove to a plate and set aside.
5. Add the oil to the pan, then add the chicken, garlic, ginger and chili, if using. Stir-fry until the chicken is no longer pink, three minutes.
6. Add the carrots and celery and stir-fry for two minutes. Add the orange zest and cabbage, and stir-fry for one minute. Sprinkle with the soy sauce and oil, and stir-fry for another minute. Return the cashews to the pan and toss to mix.
7. Divide the filling among the warm ­pancakes and fold them over or roll up. Serve immediately, with a little extra soy sauce, if desired.

To save time, replace the pancakes with store-bought crêpes.

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