Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c All purpose flour
1/8 ts Salt
2 Eggs
3/4 c Milk
1 tb + 1 teaspoon vegetable oil
-divided
1 1/4 lb Boneless chicken breasts cut
-into 1/2 inch pieces
1 Chopped onion
1 Cut in half garlic clove
1 ts Minced ginger root
1 tb Cornstarch
Water
2 tb Firm packed light brown
-sugar
1/4 c Cider vinegar
1 tb Lite soy sauce
1/8 ts Pepper
1 cn (11-oz) mandarin oranges
-drained and juice reserved
1 cn (8-oz) sliced drained water
-chestnuts
1 tb Chopped parsley

In large bowl, combine flour and salt. In small dish, whisk together
eggs, milk and 1 tablespoon of oil; pour into flour mixture. In 6
inch skillet or crepe pan, heat 1/4 teaspoon oil over medium heat.
Pour 2 tablespoon batter in pan; swirl into thin layer. Cook until
bottom is golden brown, then flip and cook second side 10 seconds.
Repeat with remaining batter, layering crepes between wax paper; set
aside. In large skillet, over high heat, saute chicken in remaining 1
teaspoon oil until browned; remove to bowl. Reduce heat to medium;
saute onion, garlic and ginger root until soft; remove garlic. In
large dish, combine cornstarch, 2 tablespoon water, the brown sugar,
vinegar, soy sauce and pepper. Add water to mandarin juice to equal 1
cup; stir into cornstarch mixture and add to skillet. Reduce heat to
low; simmer, uncovered 5 minutes, stirring occasionally. Set aside
1/4 cup sauce; reserve a few oranges. Add chicken, water chestnuts
and remaining oranges to skillet; simmer, uncovered, 3 minutes. To
fill crepes, place 1/2 cup filling in center of crepe; fold edges
over middle, using sauce to seal. Spoon small amount of sauce and
oranges over each crepe; sprinkle with parsley.

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