Mandarin Chicken Crepes offer a delightful twist on traditional Chinese-American cuisine, combining the tenderness of sautéed chicken with the bright, citrusy sweetness of mandarin oranges. The filling is enhanced by crunchy water chestnuts and a rich, balanced sauce made with brown sugar, soy sauce, and cider vinegar. These components are wrapped in thin, delicate homemade crepes, creating a dish that is both elegant and comforting. The interplay of texturesâÂÂsoft crepe, juicy chicken, and crisp chestnutsâÂÂmakes every bite interesting. This meal is perfect for a special weeknight dinner or a family gathering, offering a satisfying balance of flavors that appeals to both adults and children. ItâÂÂs a dish that feels indulgent yet comes together with simple, pantry-friendly ingredients.
Mandarin Chicken Crepes
Description
Mandarin Chicken Crepes offer a delightful twist on traditional Chinese-American cuisine, combining the tenderness of sautéed chicken with the bright, citrusy sweetness of mandarin oranges. The filling is enhanced by crunchy water chestnuts and a rich, balanced sauce made with brown sugar, soy sauce, and cider vinegar. These components are wrapped in thin, delicate homemade crepes, creating a dish that is both elegant and comforting. The interplay of textures—soft crepe, juicy chicken, and crisp chestnuts—makes every bite interesting. This meal is perfect for a special weeknight dinner or a family gathering, offering a satisfying balance of flavors that appeals to both adults and children. It's a dish that feels indulgent yet comes together with simple, pantry-friendly ingredients.Ingredients
Directions
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In a large bowl, combine flour and salt.
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In a small dish, whisk together eggs, milk, and 1 tablespoon of oil; pour into the flour mixture and stir until smooth to form the crepe batter.
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In a 6-inch skillet or crepe pan, heat 1/4 teaspoon oil over medium heat.
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Pour 2 tablespoons of batter into the pan and swirl to create a thin, even layer.
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Cook until the bottom is golden brown, then flip and cook the second side for 10 seconds.
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Repeat with the remaining batter, layering finished crepes between sheets of wax paper to prevent sticking; set aside.
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In a large dish, combine cornstarch, 2 tablespoons water, brown sugar, vinegar, soy sauce, and pepper.
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Add water to the reserved mandarin orange juice to equal 1 cup total liquid; stir this mixture into the cornstarch blend and add to the skillet.
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Reduce heat to low and simmer uncovered for 5 minutes, stirring occasionally, until the sauce thickens.
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Set aside 1/4 cup of the sauce and reserve a few mandarin orange segments for garnish.
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Return the chicken, water chestnuts, and remaining mandarin oranges to the skillet; simmer uncovered for 3 minutes to heat through.
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To assemble, place 1/2 cup of the chicken filling in the center of each crepe.
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Fold the edges of the crepe over the filling, using a small amount of the reserved sauce to help seal the edges.
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Spoon a small amount of sauce and reserved orange segments over each crepe; sprinkle with chopped parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 254.6kcal
- % Daily Value *
- Total Fat 7.4g12%
- Saturated Fat 1.8g9%
- Cholesterol 94.2mg32%
- Sodium 659.3mg28%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 1.2g5%
- Sugars 2.7g
- Protein 9.3g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The crepe batter should be smooth and free of lumps. Letting the batter rest for 10-15 minutes before cooking can help eliminate any small lumps and result in more tender crepes.
If you do not have a 6-inch crepe pan, a small non-stick skillet works well. Ensure the pan is hot enough before pouring the batter so the crepe releases easily.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use tamari instead of soy sauce.
Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. The filling can be stored separately and reheated before assembling.
You can adjust the sweetness of the sauce by adding a bit more brown sugar or balance it with extra vinegar if you prefer a tangier profile.
