Chicken Teriyaki Crêpes

Chicken Teriyaki Crêpes

(Makes six 12″ Original Style or Buckwheat crepes)


Ingredients For Marinade:

1 cup water
2 tablespoons brown sugar
1/2 teaspoon powdered ginger
2 tablespoons soy sauce
2 tablespoons corn starch
Ingredients For Teriyaki:

1 pound boneless chicken cut into small pieces
1/2 cup diced pineapple
2 cups sliced mushrooms
1 medium sliced green or red pepper
2 cups of peas
1 can drained water chestnuts
2 cups carrots
Instructions:

Whisk together first four ingredients into a sauce. (No corn starch)
Use 1/3 of the sauce to marinade the chicken for 1 hour.
Add corn starch to remaining 2/3 of sauce and cook until thick.
Cook the marinade chicken in a non-stick fry pan or wok.
Add vegetables and cook for five minutes.
Drain off water from vegetables.
Stir in sauce.
Place two to three tablespoons of filling on each crêpe and roll or fold as desired.