-
-
Add this recipe to your binder
This recipe is in your binder
-
Bang bang chicken recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
98 ratings
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
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
If you don't have any limes, try a lemon instead
Each serving contains
-
Energy
1510kj
360kcal
18%
-
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
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