Total Time
Prep 20 mins
Cook 30 mins

Found online. To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving.

Ingredients Nutrition


  1. In a large saucepan, bring enough water to cover the chicken to a boil. Add the chicken and cook in the boiling water for 20 minutes, until the chicken turns white and is cooked through. Remove the chicken from the pot and let it cool.
  2. Debone the chicken and cut into small strips as close to the size and thickness of matchsticks as possible.
  3. Peel the cucumber, and cut into slices to match the chicken. Peel the carrot and cut into thin matchstick strips.
  4. In a small bowl, whisk together the sesame seed paste or peanut butter, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil or chili flakes.
  5. To serve, arrange the cucumber slices on a serving platter. Lay the chicken on top. Add the Sichuan peppercorn if using. Pour the sauce over. Garnish with the carrot strips and shredded scallion.


Most Helpful

I wish I could give this a better review, but it just didn't please anyone here. It was something about the dressing, and if I had to nail it, the sesame seed paste. I still have some chicken and may mix up a batch of the dressing leaving the sesame paste out. Sorry.

Sue Lau May 01, 2008

We thought the sauce was delicious and loved the flavor of the sesame seed paste! I toyed a little with the portions in the sauce (increasing the vinegar and sesame paste and decreasing the soy sauce, sugar and sesame oil), tasting as I went, tuning it to our tastebuds. I used 2 tablespoons of sweet chili sauce. I served this over noodles. This would be great with tofu too, as well as other veggies, or just as a dip.

Maito February 12, 2008

One of the super easy and excellent recipes for banbanji. The recipe makes great tasting sauce for chicken. I purchased store bought chicken roast and shredded the meat for making this along with julienned cucumber and Chinese noodle. I skipped carrot and sichuan peppercorn.

Rinshinomori February 03, 2008

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