Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Bang bang chicken recipe

84 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