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bang bang chicken salad recipe

Written on Sunday, September 18, 2016 | 10:48:00 PM




Serves : servings 

Ingredients : 
- 2 skinless, boneless chicken breasts
- 1 tbsp soy sauce
- 2 garlic cloves, crushed
- 15g root ginger, grated
- 1 tsp sesame oil
- 1⁄2 tsp Chinese five-spice powder
- sea salt and freshly ground black pepper

SAUCE
- 1 tbsp vegetable oil
- 2 shallots, finely chopped
- 2 garlic cloves, crushed or grated
- 15g root ginger, grated
- 2 red chillies, deseeded if you like, and finely chopped
- 200ml chicken stock
- 150ml coconut milk
- 50g crunchy peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp palm sugar or light soft brown sugar
- juice of 1⁄2 lime

SALAD
- 1 Chinese cabbage
- 1 large carrot
- 50g radishes
- 1 red pepper
- 100g baby corn
- 100g asparagus tips
- 6 spring onions

TO SERVE
- 2 or 3 red chillies, sliced into rounds
- small bunch of fresh coriander

Preparation Method :
1) First butterfly the chicken breasts and cut them in half. Put the pieces in a bowl and season them with salt and pepper. Mix the soy sauce, garlic, ginger, sesame oil and five-spice together in a small jug, then pour it over the chicken and massage it in well. Leave the chicken to marinate while you make the sauce.

2) For the sauce, heat the vegetable oil in a frying pan and add the shallots. Cook for a few minutes over a medium heat until the shallots are golden brown, then add the garlic, ginger and chillies. Cook for a couple more minutes, add the chicken stock, coconut milk and peanut butter, then the soy sauce, rice wine vinegar, sugar and lime juice. Simmer until the sauce is reduced and syrupy, then set aside.

3) To cook the chicken, heat a griddle until it’s very hot. Decant 2 or 3 tablespoons of the peanut sauce into a separate bowl so you don’t contaminate it all with raw chicken, and use this to brush over the chicken. Put the chicken on the griddle and cook for 3–4 minutes on each side, basting with more of the sauce as you go. The chicken should have black char lines and look lightly glazed.

4) For the salad, shred the cabbage, then cut the carrot and radishes into matchsticks and the pepper into thin strips. Quarter the baby corn, cut the asparagus diagonally into short pieces and shred the spring onions.

5) Arrange all the salad ingredients on a serving platter. Cut the chicken into strips and allow them to cool a little, then add them to the salad. Drizzle over some of the remaining peanut dressing and sprinkle with more red chillies and coriander leaves. Serve any leftover sauce at the table.

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