Bang Bang Chicken Salad
Preparation Time: 20 minutes
Cooking Time: 10 minutes Serves: 4
Ingredients
4 medium chicken breasts (about 150g each)
1 head of Chinese cabbage
2 carrots
50g beansprouts
1 red onion
½ cucumber
1 tbsp fresh coriander
1 tbsp fresh mint leaves
1 tsp sesame seeds
1 small handful of micro purple basil
1 tsp fish sauce
2 tsp soy sauce
1 tsp rice vinegar 1 tsp sesame oil
Peanut sauce:
2 tbsp of crunchy peanut butter
100ml water
1 tbsp of sweet chilli sauce
2 tsp soy sauce Pinch of chilli powder
Method
1. Firstly, trim and cut the cabbage into thin strips. Then peel and finely slice the onion and peel and cut the carrots into julienne. Mix them all together, with the coriander and the mint then set aside, covered and place in the fridge.
2. Take a small saucepan and add all the peanut sauce ingredients to it, then bring to the up to heat and combine well. Leave to cool.
3. Pop the chicken breasts into a saucepan, cover with water and then place on the heat, bring to the boil, turn to a low simmer for 8/10 minutes, then leave to cool slightly, take out of the water and cool completely. Then shred the chicken breasts.
4. Mix the fish sauce, soy sauce, rice vinegar and sesame oil together in a little bowl and mix in with the salad vegetables.
Serving
Plate up a pile of salad, top with chicken, then peanut sauce and then sprinkle with sesame seeds and the purple basil.