Bang bang chicken
Try our take on traditional bang bang chicken. This easy recipe is full of fresh flavours for the perfect weeknight meal.
Note: + Cooling time
- 2 cups (500ml) salt-reduced chicken stock
- 5cm-piece ginger, peeled, cut into matchsticks
- 2 tbs Coles Asia Soy Sauce
- 2 Coles RSPCA Approved Australian Chicken Breast Fillets
- 1 tbs tahini
- 1 tbs Chinese rice wine
- 1 tbs brown sugar
- 1 tsp Coles Asia Sesame Oil
- 1/2 tsp dried chilli flakes
- 3 spring onions, thinly sliced
- 1 continental cucumber, peeled into ribbons
- 1/4 wombok (Chinese cabbage), finely shredded
Place the stock, ginger and half the soy sauce in a saucepan over high heat. Bring to the boil. Reduce heat to low. Add chicken and simmer for 15 mins or until cooked through. Set aside for 10 mins to cool slightly. Transfer the chicken to a heatproof bowl, reserving 2 tbs of the stock mixture. (Freeze the remaining stock mixture in an ice cube tray to use in curries, stir-fries and soups.) Set aside to cool completely.
Whisk the reserved stock mixture and tahini in a bowl. Add the rice wine, sugar, oil, chilli flakes and the remaining soy sauce. Whisk to combine.
Place the chicken on a clean work surface. Gently pound with a rolling pin to break apart slightly. Use 2 forks to shred the chicken. Place in a large bowl with the spring onion, cucumber and wombok. Gently toss to combine.
Divide the chicken mixture among serving plates. Drizzle with dressing.
Serve with coarsely chopped toasted peanuts, black sesame seeds, thinly sliced red chilli and spring onion curls
Add more veg
For a tasty veggie addition, peel some carrots and slice them into long matchsticks to toss through this salad.