Chicken Stir Fry with Savoury Crepes

Chicken Stir Fry with Savoury Crepes

The warming temperatures are reminding me of my curves. Or rather the rising temperatures are reminding me of the pertinent need to reduce the size of my curves. Already here we are, on the doorstep of Spring, and that diet I started with such gusto back in April has hardly proved fruitful.

Or is the glass half full? It being August means there is still time for some weightloss before the sweltering heat of December arrives. Yes, I think I will be an optimist and adopt that view - tis best for my sanity.

So I'm going healthy today - gone are my choc chip days! Instead I will turn my attention to a favourite of the dieting/healthy eaters community...Stir fry.

Reading through the recipe you may be tempted to skip the sesame seed oil - resist that temptation! Sesame seed oil is one of the oils that will change your life. It adds a flavour profile to your dishes that you taste buds will adore you for.

Crepes are like the more luxurious but just as healthy version of tortillas. Truthfully I used them out of desperation. I was, uncharacteristically, out of tortillas and was characteristically not in the mood for rice so I quickly whipped up some crepes. Crepes are the lifesavers of the kitchen: If you need a quick snack - crepes. If you need a quick dessert - crepes. If you need something to wrap you stir fry in - crepes. If you need something to satisfy your hunger and still make you feel like you've had a good first day on your diet - crepes.

Ingredients

Stir Fry Sauce

• Low Sodium Soy Sauce ½ cup
• Chciken or vegetable Stock ½ cup
• Corn Starch 1 T
• Honey 1 T
• Sesame Seed Oil 1 t
• Rice Vinegar 1 t
• Ginger 2 cm piece, peeled and grated or finely minced  
• Garlic Cloves 2, grated or finely minced

Chicken Stir Fry

• Chicken breast 2 – 3 boneless pieces, sliced into thin strips
• Red Bell Peppers2, ribs and seeds removed, julienned
• Baby Marrow 1 large, julienned
• Onion 1 large, julienned
• Olive oil

Method

Stir Fry Sauce

1.    In a mason jar or medium size bowl, combine all the stir fry sauce ingredients and stir to combine. Set aside.

Stir Fry

1.    Heat a pan or wok, over medium high heat. Add 1 tablespoon of olive oil, and cook the chicken about 5-7 minutes, until cooked through. Transfer to a medium size bowl.

2.    Add a little more olive oil to the pan.

3.    Saute all the vegetables together. Make sure that you keep your heat high or the vegetables will get soggy.

4.    Once all the vegetables have been cooked, add the chicken back to the wok.

5.    Pour in all of the stir fry sauce, reduce heat to medium, and cook for about 3-5 more minutes until the sauce has thickened and all the vegetables are heated thru.

Savoury Crepes

This recipe was adapted from Alton Brown’s recipe for crepes

Ingredients

Eggs 2 large
Milk 3/4 Cup
Water 1/2 Cup
Flour 1 Cup

Butter 3 T melted

Dried Thyme 1 t

Pinch black pepper

Pinch of Salt
Butter, for coating the pan

Method

1.    In a large bowl combine the dry ingredient and mix together with a whisk

2.    Add the water and milk and gently combine until you have a smooth consistency

3.    Place the crepe batter in the fridge for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat.

4.    Pour about a quarter cup of batter into the center of the pan and swirl to spread evenly.

5.    Cook for 30 seconds and flip. Cook for another 10 seconds and remove.

6.    Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. 

7. When using frozen crepes, thaw on a rack before gently peeling apart 

8. Serve with condiments of your choice and some sliced avocado