Chicken
Bang bang chicken
Tender, peanut-coated chicken pieces and fresh crunchy veg. This easy dish makes a delicious light and healthy lunch or dinner. You could add more raw veg – carrots, radishes and crisp Little Gem lettuce – or eat with white rice if you want more substance.
Ingredients
- 150ml chicken stock
- 150ml light soy sauce
- 1 stick lemon grass, bruised
- 2 garlic cloves, crushed
- 4 slices of fresh ginger, peeled
- small bunch fresh coriander
- 2 chicken breasts, skin removed
- 100g smooth peanut butter
- tabasco sauce
- 1 small cucumber, seeded and cut into matchsticks
- 4 spring onions, sliced
- toasted sesame seeds
Method
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Step 1
Place the stock, soy, lemon grass, garlic, ginger and coriander (stalks and all) together in a small saucepan and bring to a simmer. Immerse the chicken breasts in the poaching liquid and maintain a simmer until cooked - about 15 minutes.
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Step 2
Turn off and allow the breasts to cool in the liquor.
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Step 3
Once cool, strain the sauce and reserve.
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Step 4
Slice the breasts into juicy, diagonal slices. Whisk some of the sauce with the peanut butter to achieve a creamy consistency and add tabasco to taste.
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Step 5
Place a mix of cucumber and spring onion onto 4 plates, dress with a few drops of the poaching liquid, top with slices of chicken and pour over some peanut sauce.
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Step 6
Sprinkle with toasted sesame seeds and a few coriander leaves.
