Crepes With Cashew Chicken Filling Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Cashew nuts | 1⁄2 Cup (8 tbs), coarsely chopped | |
| Raw chicken | 2 Cup (32 tbs), chopped | |
| Thinly sliced broccoli | 1 Cup (16 tbs) | |
| Onion | 1 , sliced | |
| Chicken bouillon | 1 1⁄2 Cup (24 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Crepes | 12 (Warm) |
Directions
Heat butter and cook cashews until lightly toasted.
Remove nuts from pan.
In remaining butter, stir in chicken and broc coli; cook about 5 minutes, turning mixture often.
Add onions and bouillon.
Cover and cook for 6 to 8 minutes.
Dissolve cornstarch in soy sauce; stir into chicken mixture.
Stir over medium heat until thickened.
Add cashews.
Fill crepes and serve immediately.
Remove nuts from pan.
In remaining butter, stir in chicken and broc coli; cook about 5 minutes, turning mixture often.
Add onions and bouillon.
Cover and cook for 6 to 8 minutes.
Dissolve cornstarch in soy sauce; stir into chicken mixture.
Stir over medium heat until thickened.
Add cashews.
Fill crepes and serve immediately.
Chef
