Chicken Tempura Pancakes

This dinner pancakes are light, healthy and delicious. The carrots and zucchini give them great color and the tempura batter makes them slightly crispy. Serve with the soy dipping sauce.

• Ready In: 30 mins
• Yields: 8 pancakes15

Ingredients

• 1  lb chicken breast, chopped very fine
• 1 (14 ounce) can bean sprouts, drained
• 1  medium zucchini, shredded
• 2  carrots, shredded
• 1⁄2 tablespoon ginger, chopped fine
• 3  garlic cloves, chopped
• 3  tablespoons  vegetable oil
• 1⁄3 cup flour
• 1  cup water, very cold
• 1  egg, beaten
• 1⁄2 cup soy sauce
• 1  tablespoon sugar
• 1  tablespoon  rice wine vinegar (or other vinegar you have on hand)

Directions

1. Combine flour, egg, water. This should make a thin batter. Adjust ingredients as necessary.
2. In a separate bowl, combine carrots, zucchini, garlic, ginger, bean sprouts and chicken.
3. Pour batter over vegetable and chicken mixture, gently stir until the mixture is covered with batter.
4. Heat oil over medium-high heat in frying pan.
5. Pour 1/2 cup portions of mixture in frying pan. Cook for 3-4 minutes on each side, until golden brown and cooked through.
6. Combine soy sauce, vinegar and sugar. Serve on the side with pancakes as a condiment.