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Bang bang chicken   recipe

Bang bang chicken recipe

95 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


  • 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

  • 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


  1. 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.
  2. 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

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