You heard that right, a little twist on the traditional crispy duck and pancakes with this shredded chicken and peanut satay sauce. It’s filled with aromatic aromas and a nutty crunch.
A traditional satay sauce is made with roasted peanuts freshly ground, so that’s exactly what we did although a store brought natural nut butter is a great alternative.
Recipe – Serves 3
(3 pancakes each)
240G Chicken Breast
9 Chinese pancakes
60g deep roast peanut butter
45ml reduced salt soy sauce
30ml lemon juice
1tsp Szechuan pepper
Water to desired thickness
Boil the chicken in a saucepan until cooked through 8-16mins depending on the thickness of the chicken. Set aside and shred with two folks. Pop the shredded chicken in the oven at 180c to crisp up for 5 mins.
Meanwhile, mix the peanut satay ingredients until a sauce is formed. Prepare some spring onions and red chilli for dressing.
Add the shredded chicken to a cooked pancake, dress with spring onions and drizzle the sauce on top and enjoy.