My weaknesses have always been food and men – in that order … Check This Amazing Recipe: Bang bang chicken
How to Make Bang bang chicken
less than 30 mins
less than 10 mins
- 500ml/18fl oz fresh chicken stock
- 2 tbsp roughly chopped fresh root ginger
- 1 tsp five-spice powder
- 2 star anise
- 1 tbsp light soy sauce
- 2 skinless chicken breasts
- 1 small cucumber
- 1 carrot
- 50g/1¾oz sugar-snap peas
- 3 spring onions
- small handful fresh coriander
- salt and freshly ground black pepper
For the bang bang sauce
- 75g/2½oz crunchy peanut butter
- 1 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tsp runny honey
- 1 tsp rice wine
- ½ tsp finely grated garlic
- ½ tsp finely grated fresh ginger
- 1 red chilli
- 1 tbsp roasted peanuts
- 2 tsp toasted sesame seeds
- 2 limes
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. Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml/3½fl oz of the drained stock.
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.
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.
Serve in 2 wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over.