Glenisk Logo

bang bang chicken







total time






method 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

  • 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.
copy ingredient list
share it:
Facebook Twitter E-mail print save recipe remove recipe

get the scoop

sign up to learn more about what’s new!