A vibrant chicken recipe full of bold flavours from chilli, peanut and lime. Use leftover roast chicken, if you like.
- 500ml/18fl oz fresh 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/1¾oz 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/2½oz 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
- 1 red chilli, finely sliced or diced
- 1 tbsp roasted peanuts, roughly chopped
- 2 tsp toasted sesame seeds
- 2 limes, halved
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/3½fl oz of the drained stock.
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.
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.
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.