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Poached Chicken Mini Pancakes with Teriyaki Sauce

Poached Chicken Mini Pancakes with Teriyaki Sauce

Brought to you by: Moy Park
    4 serving

Prep time:

Cook time:

Serves: 4

Mini shredded chicken thigh with teriyaki sauce, cucumbers, carrots and leeks all rolled up in a mini pancake. Make this takeaway classic at home, serve on a platter - great for sharing!
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  • 500g Ocado Chicken Thigh Fillets
  • 500ml chicken stock
  • 50g cucumber, cut into crudites
  • 50g carrots , cut into crudites
  • 50g leeks , cut into crudites
  • 100ml teriyaki sauce
  • 12 mini pancakes, you could also use chapatis if you prefer


Step 1

Poach the chicken thighs in chicken stock for around 30 minutes on a medium to low heat. When fully cooked, set aside and leave to cool.

Step 2

Prepare the cucumber, carrots and leeks by cutting them into crudites (raw vegetables cut into sticks for dips or fillings).

Step 3

When the chicken is cool, pull the chicken apart

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