bang bang chicken
ingredients
18
count
nutrition
203
calories
total time
35
mins
serves
6
servings
method
ingredients
ingredients
- 450g free-range chicken breasts
- chinese 5 spice
- 1 tsp of black peppercorns
- 1 tsp salt
- 1 clove of garlic
- 30g fresh ginger root, chopped
- 1 fresh red chilli, deseeded and finely chopped
- 1 lime (juice & zest)
- 1 tsp of rapeseed oil
- 1/2 cucumber
- 1 large carrot, julienned or grated
- 4 spring onions, cut into thin strips
- 100g baby leaf salad
- 100g chinese leaf or pak choi
For the sauce
- 50g of Glenisk organic 0% fat strained protein natural yogurt
- 45g crunchy peanut butter
- 1 tsp toasted sesame seed oil
- 1 tbsp reduced salt soy sauce
- 1 tbsp honey
- 1 tbsp white wine vinegar
- 1 small clove of garlic
- ½ tsp finely grated ginger
- 2 tsp lime
- Parsley
method
- Put the chicken into a large bowl. Add the 5 spice, black pepper, salt, garlic, ginger and chilli and lime zest into the bowl and allow to marinade for 5 -10 minutes.
- Using 2-3 sprays of Rapeseed oil, fry the chicken over a low heat until cooked through and golden brown. Remove the chicken from the pan and set aside to cool. Keep the remaining cooking liquid.
- Once the chicken has cooled, shred it up using 2 forks (optional).
- In a mixing bowl, combine all of the sauce ingredients. Add in the cooking liquid to loosen mixture if desired. Season to taste.
- Peel the cucumber and carrot into long thin strips, then cut into 7.5cm lengths. Cut the spring onion into thin strips.
- Mix the leaves, carrot, cucumber, spring onions and shredded chicken in a large bowl.
- Pour dressing over the top and serve with the remaining salad leaves, red chilli and lime wedges to squeeze over.
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