Lemon Chicken in Chinese Pancakes

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Serves: 2
Preparation: 45 minutes
Cooking Time: 15 minutes


  • 2 The Co-operative chicken breasts
  • 1 clove garlic
  • 1/2 lemon
  • 15ml (1tbsp) soy sauce
  • 100g (3.5oz) plain flour
  • 15ml (1tbsp) sunflower oil
  • 4 spring onions
  • 1/2 cucumber
  • 15ml (1tbsp) sweet chilli sauce


  1. Cut the chicken into thin strips. Crush the garlic and place in a bowl. Add the juice of 1/2 lemon and the soy sauce. Add the chicken, stir until coated, cover and leave to marinate for 30 minutes.
  2. Meanwhile, place the flour in a bowl, add the oil and 100ml (3 1/2fl oz) boiling water, mixing with chopsticks (or a fork). Remove from the bowl and knead for 5 minutes until smooth. Return to the bowl, cover with a damp tea towel and leave to rest for 30 minutes.
  3. Slice the cucumber and spring onion. Knead the dough again for a few minutes. Divide into 8 and roll out on a floured board as thinly as possible. Cook in a hot, dry, non-stick frying pan for a few seconds each side until cooked, but not browned. Keep warm.
  4. Cook the chicken in a wok or non-stick frying pan for 10–15 minutes until cooked through.Serve in the pancakes with the chilli sauce and strips of cucumber and spring onion.

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