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–+ servings
Bang bang chicken

Bang bang chicken

A vibrant bang bang chicken recipe full of bold flavours from chilli, peanut and lime.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course main
Cuisine Asian
Servings 2 servings
Calories 653 kcal

Equipment

  • small saucepan
  • fine sieve
  • food processor
  • large serving bowl

Ingredients
  

For the poached chicken

  • 500 ml chicken stock
  • 2 tablespoon fresh ginger roughly chopped
  • 1 teaspoon five-spice powder
  • 2 star anise
  • 1 tablespoon light soy sauce
  • 2 skinless chicken breasts

For the salad

  • 1 small cucumber julienned
  • 1 carrot julienned or grated
  • 50 g sugar-snap peas halved lengthways
  • 3 spring onions cut into thin strips/shredded
  • fresh coriander leaves or Thai basil leaves, plus extra for garnish
  • salt to taste
  • freshly ground black pepper to taste

For the bang bang sauce

  • 75 g crunchy peanut butter
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon runny honey
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon finely grated garlic
  • ½ teaspoon finely grated fresh ginger

To serve

  • 1 red chilli finely sliced or diced
  • 1 tablespoon roasted peanuts roughly chopped
  • 2 teaspoon toasted sesame seeds
  • 2 limes halved

Instructions
 

Cooking the chicken

  • Put the stock, ginger, Chinese five-spice, star anise, soy sauce and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through.
  • Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock.

Making the bang bang sauce

  • For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.

Preparing the salad

  • Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well.

Serving the dish

  • Serve in two wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over.

Notes

For a quicker version, use leftover roast chicken instead of poaching.

Nutrition

Serving: 1servingCalories: 653kcalCarbohydrates: 19.7gProtein: 66.6gFat: 33.1gSaturated Fat: 6.3gSodium: 6.58mgFiber: 7gSugar: 14.7g
Keyword Bang Bang Chicken, chicken recipe, dairy free, egg-free, Healthy
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