Chicken and cashew nut pancakes

Chicken stir–fried with carrots, celery and cabbage, then lightly flavoured with orange and sesame, makes a delicious filling for pancakes, with the option to spice it up with the addition of chilli. This dish is sure to meet with your family's approval.

Chicken and cashew nut pancakes


  • ¾ cup (110 g) plain flour
  • salt and pepper
  • 1 egg, beaten
  • 300 ml low–fat milk
  • 1 teaspoon sunflower oil
  • ⅓ cup (50 g) cashew nuts
  • 1 tablespoon sunflower oil
  • 300 g skinless chicken breast fillets, cut into strips
  • 1 clove garlic, crushed
  • 1 teaspoon finely chopped fresh ginger
  • 1 fresh red chilli, seeded and finely chopped (optional)
  • 2 carrots, cut into thin sticks
  • 2 stalks celery, cut into thin sticks
  • grated zest of ½ orange
  • 2⅔ cups (200 g) shredded savoy cabbage
  • 1 tablespoon light soy sauce, plus extra for serving
  • 1 teaspoon sesame oil


  1. To make the pancakes, sift the flour into a bowl and add a little salt and pepper to taste.
  2. Make a well in the centre.
  3. Mix the egg with the milk, then pour into the well.
  4. Gradually whisk the flour into the egg and milk to form a smooth batter.
  5. Use a little of the oil to lightly grease a 20 cm non–stick pancake pan, and place it on a moderate heat.
  6. Pour in a little of the batter and swirl it evenly across the surface, then cook for 2 minutes to form a pancake.
  7. Toss the pancake or flip it over with a palette knife and cook on the other side for about 30 seconds.
  8. Slide out onto a warm heatproof plate and cover with a sheet of baking paper.
  9. Cook the remaining batter in the same way, making 8 pancakes in all and stacking them up, interleaved with baking paper.
  10. Grease the pan with more oil between pancakes as necessary.
  11. When all the pancakes have been made, cover the pancake stack with foil, sealing it well.
  12. Place the plate over a pan of gently simmering water to keep the pancakes warm while you prepare the filling.
  13. Heat a wok or large frying pan.
  14. Add the cashew nuts and stir–fry them over a moderate heat for a few minutes, or until golden.
  15. Remove to a plate and set aside.
  16. Add the oil to the wok or frying pan and swirl it around, then add the chicken, garlic, ginger and chilli, if using.
  17. Stir–fry for 3 minutes.
  18. Add the carrot and celery, and stir–fry for a further 2 minutes.
  19. Add the zest and cabbage, and cook for 1 minute.
  20. Sprinkle over the soy sauce and sesame oil, and stir–fry for a further 1 minute.
  21. Return the cashew nuts to the pan and toss to mix with the other ingredients.
  22. Divide the stir–fry filling among the warm pancakes and fold them over or roll up.
  23. Serve immediately.

Serves 4
Preparation: 15-20 minutes
Cooking: about 30 minutes


Light bites & lunches

Click here for more cookbooks...

More Recipes

Cooking for Chemo

New free cookbook aims to help those battling cancer

Australia’s Leukemia Foundation has worked with qualified dietitians and celebrity chefs to produce a range of easy, tasty and nutritious recipes for blood cancer patients.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.