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Bang bang chicken recipe

97 ratings

Got leftover chicken from a Sunday roast? Turn it into this quick bang bang chicken recipe - toss the chicken in a spicy ginger and peanut dressing along with plenty of fresh raw veg, chilli and rice noodles for an easy Chinese-inspired salad ready in 20 mins. See method

Serves 4
20 mins to prepare and 5 mins to cook
360 calories / serving
Healthy
Dairy-free

Ingredients

½ chicken stock cube, made up to 100ml
3cm piece ginger, finely chopped
2 tbsp peanut butter
2 tbsp runny honey
2 tbsp sesame oil
2 tbsp soy sauce
pinch crushed chillies
½ lime, juiced
350g cooked chicken, shredded
½ cucumber, peeled into ribbons
1 large carrot, peeled and thinly sliced
4 spring onions, diagonally sliced
1 red chilli, thinly sliced
300g fresh rice noodles
20g fresh coriander, roughly chopped

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1510kj
360kcal 18%
Fat
17g 23%
Saturates
4g 19%
Sugars
13g 14%
Salt
0.5g 8%

of the reference intake
Carbohydrate 25.3g Protein 27.3g Fibre 1.6g

Method

Pour the chicken stock into a saucepan with the ginger, peanut butter, honey, sesame oil, soy, crushed chillies and lime juice. Bring to the boil, stirring continually, and simmer for 3-4 mins until thickened and smooth. Remove from the heat and set aside.
Put the chicken, cucumber, carrot, spring onions, red chilli, rice noodles and most of the coriander into a large serving bowl. Toss to mix, then add the dressing and toss again to combine. Serve sprinkled with the remaining coriander.

Tip: To cook chicken for this recipe, thinly slice 4 chicken thighs or breasts. Stir-fry with 2 tbsp vegetable oil over a high heat for 8-10 mins until cooked through.

See more Chicken recipes