Bang Bang Chicken Salad
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 large boneless skinless chicken breast
- 4 scallions, chopped
-
For the vegetables
- 2 tablespoons peanut oil
- 2 small mild red chilies, seeds removed and chopped
- 1 inch piece gingerroot
- 1 teaspoon sesame seeds, toasted
- 1 tablespoon peanut butter, smooth
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1 dash rice wine
-
For the salad
- 2 ounces bean sprouts
- 3 scallions, shredded
- 2 ounces carrots, finely grated
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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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)