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.