Bang Bang Chicken
Bang bang chicken is a retro Chinese chicken recipe that uses cooked chicken as a quick and creative way to use up leftovers
- 600g ready-cooked rice noodles
- 1 cucumber, halved lengthways, deseeded and sliced
- 8 spring onions, finely sliced
- 4 large cooked, skinless free-range chicken breasts, shredded
- 500ml satay sauce (we like Bart, from supermarkets)
- handful each coriander and unsalted peanuts, to garnish
- lime wedges, to serve
Using cooked chicken is the key to speeding up this classic Chinese recipe, and you can either pick up a cooked chicken from your supermarket or just use up any leftovers that you’ve got sitting in your fridge. It’s just a case of shredding them into this recipe so it helps to really cut down the cooking time.
Using ready cooked rice noodles is another way this recipe is quick to put together, as is using ready made satay sauce you can buy in the supermarket too. When combined with cucumber, spring onions and plenty of satay sauce, the chicken and noodles combine to make a really impressive classic Chinese dish.
Cucumber is a great source of vitamin K, copper and vitamin C, so it’s a good one to include in this dish, while spring onions are also a great source of vitamin C, so you’re getting plenty of vitamins in this dish too.
- Toss the rice noodles together with the cucumber and spring onions, top with the chicken and drizzle over the satay sauce. Scatter with the coriander and peanuts, and serve with lime wedges.