Bang bang chicken
This vibrant bang bang chicken features tender poached chicken tossed with crunchy cucumber, carrots, sugar-snap peas, and a rich peanut dressing. Infused with star anise, ginger, and Chinese five-spice, it is wonderfully fresh, nutty, and bursting with bold flavours. Serve chilled or at room temperature garnished with fresh coriander and spring onions for an effortless lunch.
Ingredients
- Chicken stock500 ml
- Star anise2 ცალი
- Soy Sauce30 ml
- Sesame oil10 ml
- Rice wine15 ml
- Lime2 ცალი
Instructions
5 steps- 1
Put the stock, ginger, Chinese five-spice, star anise, soy 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.
- 2
Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock.
- 3
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.
- 4
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.
- 5
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.
Nutrition
1 serving ≈ 375 g
Nutrition values are estimates. - means data is unavailable.
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