Bang Bang Chicken Salad

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READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions.
  • Cover and poach the chicken for about six minutes over a low heat.
  • Remove the chicken from the pan, and when cool, finely shredded.
  • Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan.
  • Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool.
  • In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates.
  • Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.
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