Bang Bang Chicken

Ingredients for  2  Servings

• 500ml

  Chicken stock
• 2 tbsp

  Roughly chopped fresh root ginger
• 1 tsp

  Five-spice powder
• 2

  Star anise
• 1 tbsp

  Light soy sauce
• 2

  Skinless chicken breasts
• 1

  Small cucumber, julienned
• 1

  Carrot, julienned or grated
• 50g

  Sugar-snap peas, halved lengthways
• 3

  Spring onions, cut into thin strips/shredded
• Small handful

  Fresh coriander leaves or Thai basil leaves, plus extra for garnish
• Salt and freshly ground black pepper
• For the Bang Bang Sauce

• 75g

  Crunchy peanut butter
• 1 tsp

  Toasted sesame oil
• 1 tbsp

  Soy sauce
• 1 tsp

  Runny honey
• 1 tsp

  Rice wine vinegar
• ½ tsp

  Finely grated garlic
• ½ tsp

  Finely grated fresh ginger
• To Serve

• 1

  Red chilli, finely sliced or diced
• 1 tbsp

  Roasted peanuts, roughly chopped
• 2 tsp

  Toasted sesame seeds
• 2

  Limes, halved

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  No cooking time required

Method

1. Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover and simmer for 12–15 minutes, or until cooked through. Remove the chicken to a plate and drain the stock through a fine sieve, reserving about 100ml of the drained stock.
2. For the bang bang sauce, combine all the sauce ingredients in a small food processor. Whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.
3. Mix the cucumber, carrot, sugar snap peas and spring onions in a large serving bowl. Shred the chicken into large pieces and add to the vegetables with the coriander or Thai basil leaves. Stir in the bang bang sauce and toss well.
4. Serve in 2 wide bowls or plates, garnished with the red chilli, peanuts and sesame seeds and served with lime wedges on the side to squeeze over.