Chicken Teriyaki Crepes

(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

  • 1
    Whisk together first four ingredients into a sauce. (No corn starch)
  • 2
    Use 1/3 of the sauce to marinade the chicken for 1 hour.
  • 3
    Add corn starch to remaining 2/3 of sauce and cook until thick.
  • 4
    Cook the marinade chicken in a non-stick fry pan or wok.
  • 5
    Add vegetables and cook for five minutes.
  • 6
    Drain off water from vegetables.
  • 7
    Stir in sauce.
  • 8
    Place two to three tablespoons of filling on each crêpe and roll or fold as desired.