Photo of Chinese pancakes with soy poached chicken by WW

Chinese pancakes with soy poached chicken

Points® value
Total Time
35 min
10 min
25 min
Love Chinese duck pancakes? This low SmartPoints chicken version is just as tasty.


Soy Sauce

30 ml


2 teaspoon(s)

Light Brown Sugar

3 g


1 clove(s), sliced

Spring Onions

1 medium, sliced

Root Ginger

4 g, grated

Black pepper

1 pinch

Chinese 5 Spice

1 teaspoon(s), level

Chicken breast, skinless, raw

2 medium

Hoisin Sauce

30 g

Sweet Chilli Sauce

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Chinese pancake

8 individual

Carrots, raw

1 medium


individual, medium

Spring Onions

3 medium


  1. Put the soy sauce, mirin, sugar, garlic, spring onions, ginger, black peppercorns and Chinese 5 spice into a pan and bring the mixture to a gentle simmer. Lower the chicken breasts into the pan then top up with just enough water for the mixture to cover the chicken. Bring the mixture back to a simmer and cover the pan with a lid. Poach the chicken for 15 minutes, or until cooked through.
  2. Lift the chicken from the poaching liquid, using a slotted spoon, and set aside to cool completely. Discard the poaching liquid, or strain it and let cool slightly before shredding with a fork.
  3. In a small bowl, combine the hoisin sauce and sweet chilli sauce and set aside.
  4. Mist a large nonstick frying pan with cooking spray and fry the shredded chicken for 2-3 minutes, or until warmed through. Toss the sauce though the chicken and keep warm.
  5. Warm the pancakes in the microwave to pack instructions. To serve, fill each pancake with some of the shredded chicken, then top with the carrot, cucumber and spring onions.