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Easy chicken okonomiyaki

Recipe may contain gluten, tree nuts, milk, fish and shellfish.

Stuffed with garlicky sesame chicken, these healthy savoury pancakes are easy, low-cal and absolutely delicious.

11 Ingredients


  • 1 red capsicum, halved, deseeded

  • 1 tsp sesame oil

  • 250g chicken breast mince

  • 125g green beans, thinly sliced

  • 2 garlic cloves, crushed

  • 75g (1/2 cup) wholemeal plain or spelt flour

  • 4 eggs

  • 2 tbsp chilled water

  • 200g packet fine cut coleslaw

  • 11/2 tbsp oyster sauce

  • 100g mixed salad leaves

5 Method Steps


  • Step 1

    Finely chop 1 capsicum half. Thinly slice the remaining half. Transfer to separate bowls.

  • Step 2

    Heat the oil

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    (1 tsp sesame oil) in a large non-stick frying pan over high heat. Add the chicken (250g chicken breast mince) and cook, using a wooden spoon to break up any lumps, for 5 minutes or until browned. Add the beans (125g green beans, thinly sliced), garlic (2 garlic cloves, crushed) and chopped capsicum. Cook, stirring, for 3 minutes or until softened. Set aside for 5 minutes to cool slightly.


  • Step 3

    Place the flour (75g (1/2 cup) wholemeal plain or spelt flour), eggs (4 eggs) and water (2 tbsp chilled water) in a large bowl. Whisk until smooth and well combined. Season.

  • Step 4

    Add the coleslaw (200g packet fine cut coleslaw) and chicken mixture to the flour mixture. Stir to combine. Wipe the pan clean. Spray with oil. Heat over medium-high heat. In batches, add 1 ⁄2 cupfuls of the mixture to the pan. Use the back of a spoon to spread into 1cm-thick discs. Cook for 3 minutes each side or until golden. Repeat to make 8 pancakes in total.

  • Step 5

    Drizzle the oyster sauce (11/2 tbsp oyster sauce) over the pancakes. Serve with sliced capsicum and salad leaves (100g mixed salad leaves) on the side.
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Nutritional Information

Per serving

  • 314

  • 1313 kj

  • 14.5g

  • 3.4g

  • 5.5g

  • 25.1g

  • 19.4g

All quantities above are averages

Image by Brett Stevens

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