Bang Bang Chicken With Rice Noodles Recipe

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serves:

8 - 12

Skill:

easy

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Ingredients

  • 1kg skinless chicken breast fillets 
  • 500ml chicken stock
  • 5cm fresh root ginger, peeled and sliced
  • 1 lemongrass stalk, bashed and chopped
  • 2 bunches of spring onions, finely chopped
  • 3 carrots, julienned
  • 1 cucumber, peeled, deseeded, julienned
  • ½
  • pineapple, peeled, cored, finely chopped
  • 200g rice noodles, cooked and chilled
  • crispy shallots, fresh coriander and lime wedges, to serve
  • For the peanut sauce:
  • a little oil, for frying
  • 4 garlic cloves, crushed
  • 2 medium red chillies, finely chopped
  • 75g palm sugar (or use soft brown sugar)
  • 250ml coconut milk
  • 2tbsp tamarind paste
  • 2tsp toasted sesame oil
  • 250g crunchy peanut butter

Method

  • Cook the chicken until tender in the stock (add extra water to cover), ginger and lemongrass. Set aside to cool then slice.

  • To make the peanut sauce, fry the garlic for 2 minutes, add the chilli, sugar and coconut milk and cook gently until the sugar has dissolved. Add the remaining sauce ingredients then set aside to cool. This will keep for 3 weeks, sealed, in the fridge.

  • To assemble, mix the spring onions, carrots, cucumber, pineapple and noodles. Top with the chicken, spoon over the sauce and top with crispy shallots and fresh coriander. Serve with lime wedges.

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