The Naked Blondie Bang Bang Chicken

The Naked Blondie Bang Bang Chicken

By The Naked Blondie


18 Count


203 Calories

Total Time

35 Mins


6 Servings


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 0% Fat Coconut Irish Strained Protein 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

From Glenisk

Coconut 0% Fat Irish Strained Protein Yogurt Where to Buy

Nutritional Information (per serving)

The Naked Blondie Bang Bang Chicken


  1. 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.
  2. 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.
  3. Once the chicken has cooled, shred it up using 2 forks (optional).
  4. In a mixing bowl, combine all of the sauce ingredients. Add in the cooking liquid to loosen mixture if desired. Season to taste.
  5. Peel the cucumber and carrot into long thin strips, then cut into 7.5cm lengths. Cut the spring onion into thin strips.
  6. Mix the leaves, carrot, cucumber, spring onions and shredded chicken in a large bowl.
  7. Pour dressing over the top and serve with the remaining salad leaves, red chilli and lime wedges to squeeze over.
Glenisk family portrait


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