Bang bang chicken salad
Nutrition Facts
each servingIngredients
all 18 types- 2 chicken breast fillets (200g)
- 1 tsp rapeseed oil
- 1 onion, finely chopped
- 1 red chilli, finely chopped
- 3 cloves of garlic, crushed
- 4cm ginger, finely chopped
- 2 tbsp water
- 2 tsp peanut butter
- 2 tsp honey
- 2 tsp sesame oil
- For the salad:
- 4 spring onions, matchsticks
- 2 carrots, shaved into ribbons with a vegetable peeler
- 100g cucumber, small sticks
- 100g lettuce leaves, torn into small pieces
- 2 tsp reduced salt soy sauce
- zest and juice 1 lime, plus wedges to serve
- 25g fresh coriander
Directions
5 steps in totalAdd the chicken to a small pan of boiling water. Bring back to the boil, turn down the heat and simmer for 10 minutes until cooked through. Remove from the heat and leave in the water for 5 minutes.
For the salad, cut the spring onions into 3cm pieces and then cut them lengthways to create matchsticks. Prepare all of the other salad ingredients, mix everything together and reserve.
Add the oil to a small saucepan, then add the onion and cook for 3-4 minutes. Next, add the chilli, garlic and ginger, and stir for 1 minute. Add the water, honey, peanut butter and sesame oil, and stir until everything has dissolved.
Cut the chicken into small, thin pieces and add to the sauce, mixing to coat well.
Put the salad onto a plate and arrange the chicken around the outside. Serve with wedges of lime.
