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Ingredients

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Directions

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  • Heat cooking oil over medium-high heat in a large nonstick skillet. Cook red sweet pepper strips for 3 minutes or until crisp-tender and charred slightly on one side; do not stir. Add chicken, coriander seed, ground pepper, and salt; cook and stir 2 minutes more.

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  • Add marsala; reduce heat. Cook, uncovered, for 3 minutes more or until chicken is cooked through.

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  • Stir together cornstarch and cold water in a small bowl until smooth. Stir cornstarch mixture and ginger into chicken mixture. Cook and stir 3 to 5 minutes more or until sauce thickens.

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  • Spoon chicken mixture into crepes using a slotted spoon. Roll or fold as desired. Drizzle remaining sauce over crepes. Makes 4 servings.

Nutrition Facts

285 calories; 6 g total fat; 2 g saturated fat; 1 g monounsaturated fat; 84 mg cholesterol; 167 mg sodium. 24 g carbohydrates; 2 g fiber; 2 g sugar; 24 g protein; 3304 IU vitamin a; 96 mg vitamin c; 20 mcg folate; 91 mg calcium; 2 mg iron;

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