Bang bang chicken
Serve your chicken Szechuan style with shredded vegetables and a tangy peanut satay sauce
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
- Put the chicken in a wide shallow pan with the coconut milk and fish sauce, bring to the boil, then simmer with the lid on for 10 minutes. Take off the heat and leave to cool completely in the sauce.
- To make the peanut sauce, take half the toasted sesame seeds and pound in a pestle and mortar. Put the peanut butter and crushed sesame in a saucepan with 100ml boiling water and warm gently for 5 minutes, stirring occasionally. Stir in the chillies and the soy sauce then remove from the heat and whisk in the oil gradually until the sauce can be poured easily. You might need to add a little more boiling water to loosen it.
- Shred the chicken. Spoon some sauce onto plates then layer the chicken and vegetables and sprinkle over the rest of the sesame seeds and shredded chilli.
PER SERVING
594 kcalories, protein 34.7g, carbohydrate 13.5g, fat 44.2 g, saturated fat 21g, fibre 3.4g, salt 3.3 g
Recipe from olive magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2221636/
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Ingredients
- 6 skinless chicken thigh fillets
- 1 x 400g tin coconut milk
- 1 tbsp fish sauce
- 4 spring onions , finely shredded and cut into 5cm lengths
- ½ cucumber , seeds scraped out and shredded
- 300g fine green beans , trimmed, blanched and split lengthways
- 1 tbsp rice vinegar
- 1 red chilli , finely shredded
PEANUT SAUCE
- 2 tsp sesame seeds , lightly toasted
- 125g smooth peanut butter
- 2 red chillies , seeded and finely diced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 45 mins
Ingredients
- 6 skinless chicken thigh fillets
- 1 x 400g tin coconut milk
- 1 tbsp fish sauce
- 4 spring onions , finely shredded and cut into 5cm lengths
- ½ cucumber , seeds scraped out and shredded
- 300g fine green beans , trimmed, blanched and split lengthways
- 1 tbsp rice vinegar
- 1 red chilli , finely shredded
PEANUT SAUCE
- 2 tsp sesame seeds , lightly toasted
- 125g smooth peanut butter
- 2 red chillies , seeded and finely diced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
PER SERVING
594 kcalories, protein 34.7g, carbohydrate 13.5g, fat 44.2 g, saturated fat 21g, fibre 3.4g, salt 3.3 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
