By Claire
Nutritional Info(100g)
- Chicken stock
- Ginger
- Five-spice powder
- Star anise
- Soy sauce
- Chicken breasts
- Cucumber
- Carrot
- Sugar-snap peas
- Spring onions
- Fresh coriander
- Black pepper
- Peanut butter
- Sesame oil
- Soy sauce
- Honey
- Rice wine
- Garlic
- Ginger
- Chilli
- Peanuts
- Sesame seeds
- Limes
Ingredients
- 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
To serve
- 1 red chilli, finely sliced or diced
- 1 tbsp roasted peanuts, roughly chopped
- 2 tsp toasted sesame seeds
- 2 limes, halved
Method
-
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.
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