If you are after an easy chicken salad that is adored by the whole family, takes minimum fuss to throw together and is packed on flavour and texture, then look no further. Chinese inspired ‘Bang Bang chicken’ has it all and is perfect when the weather is hot and you want something light. My whole family absolutely love it.
I am a huge fan of Pip & Nut peanut, almond and cashew butters – have you tried them? I found their ‘crunchy maple peanut butter’ worked so well with the recipe. (I am not paid to say this ;o) You can find them in most supermarkets now as well as health food shops such as Holland & Barrett.
Don’t stress if you can’t get hold of any – regular crunchy peanut butter will also work well.
The only ingredient that I can imagine may receive a ‘sigh’ or ‘where can I find them’ is Sichuan peppercorns. They are now super easy to find online and I have provided a link below. They are definitely one of my store cupboard favourites as the taste is just heavenly, to put it mildly. If you really can’t be bothered with tracking them down then just use regular black peppercorns this time.
Bang Bang Chicken
450g skinless chicken breasts, chopped in two
500ml chicken stock (fresh or Knorr chicken stock pot works well)
2 star anise
1 tsp of Sichuan peppercorns
1 tsp salt
25g fresh ginger, peeled and finely grated
1 large carrot, peeled and thickly grated
1 cucumber, sliced lengthways and then chopped into small bite size chunks
1 large handful of fresh coriander, leaves and stalks
130g crunchy peanut butter – I think the best is ‘Pip & Nut and they do one which is ‘crunchy maple peanut butter’ which I like to use here
1 tbsp rice wine vinegar
1 garlic clove, finely grated
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 fresh red chilli, finely diced
- Place all the ingredients in ‘part 1’ into a pan and leave to simmer for 15 minutes, so that the chicken is cooked.
- Slice and dice all the ingredients, apart from the lime, in ‘part 2’ and place in a large mixing bowl. Squeeze 1 lime onto the salad ingredients.
- Once the chicken is cooked, remove from the pan and place to one side. Keep the cooking stock, but strain it and place in a small jug.
- Using a fork shred the chicken and then place into the large mixing bowl with the ingredients from ‘part 2’.
- Place all the ingredients in ‘part 3’ together and then add an additional 100ml of the cooking stock from the chicken. Gradually add to the the sauce so that it is less thick and more the consistency of cream.
- Add half the sauce to the mixing bowl and gently mix the ingredients together.
- Plate up and then add an extra spoonful of sauce over each serving as desired.
- Top with chilli, for those who like chilli, and place a lime quarter on each plate for added zing.
Freeze the rest of the stock for use another time as it tastes so good.