- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 10 minutes plus 1 hour resting
- Effort: easy
For the buckwheat pancakes
- 200 g buckwheat flour
- 2 tbsp oil, plus extra for frying
- 3 eggs
- 250-300 ml milk or water
For the chicken
- 1 cloves garlic
- 2 shallots
- 1 cm piece fresh ginger
- 4 cm piece lemongrass, taken from the top of the stalk
- 2 tsp turmeric
- 2 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 skinless chicken breasts, cut into long thin strips
- ¼ cucumber, finely sliced
- handfuls shredded white cabbage
- handfuls shredded lettuce
- 1 lemon, juice only
- sweet chilli sauce
1. For the buckwheat pancakes: mix all of the ingredients together, adding enough milk or water to form a smooth batter the consistency of double cream. Set aside to rest for about an hour.
2. For the chicken: tip the garlic, shallots, ginger and lemongrass into a mini food processor and blend finely (alternatively chop finely by hand).
3. Scrape the mixture into a bowl and mix in the turmeric then stir in the honey, soy sauce and vegetable oil and season with salt and pepper.
4. Add the chicken strips, toss to combine and set aside to marinate for half an hour.
5. To cook the chicken, preheat a griddle pan over a high heat. Cook the chicken for 4-5 minutes on each side, or until cooked through. Keep warm
6. To cook the buckwheat pancakes, heat a little oil in a small frying pan over a medium heat. Add a ladleful of batter, swirl to coat the bottom of the pan and cook for 1-2 minutes on each side, or until golden. Repeat until all the batter has been used.
7. To serve, fill the pancakes with the chicken and top with the cucumber, cabbage and lettuce. Garnish with a squeeze of lemon juice and a drizzle of sweet chilli sauce.
Rate This Recipe