Bang bang chicken recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Healthy
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
Each serving contains
- Energy
- 1510kJ 360.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 25.3gProtein 27.3gFibre 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
