More Great Recipes: Asian | Poultry


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Serves | Prep Time | Cook Time


1 cup chopped cooked chicken
1 1/2 cups thinly sliced napa cabbage
1/4 cup shredded carrots
3 green onions, chopped
12 fresh green beans, cut into 1/2 inch pieces
1 small green bell pepper, cut into thin strips
1 small zucchini, cut into thin strips
3 eggs, lightly beaten
3/4 cup all-purpose flour
3/4 cup chicken stock
2 teaspoons soy sauce
1 teaspoon vegetable oil
1/4 teaspoon toasted sesame oil

In a large bowl, mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini.

In a separate bowl, beat together eggs, flour, chicken stock and soy sauce.

Pour batter over chicken mixture and toss to thoroughly coat.

Mix vegetable oil and sesame oil in a skillet over medium heat.

Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle.

Cover and cook 4 minutes, or until bottom is golden brown.

Flip and continue cooking 4 minutes, or until cooked through.

Drain on paper towels.

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