In an attempt to keep the summer going a little bit longer, we made one of our new favourite salads for lunch. It’s such a hit with everyone in our family that I thought I’d share it with you.
Even the name makes us smile .... here is our version of Bang Bang Chicken.
To make Bang Bang Chicken for 6 people you will need
2 Romaine Lettuce (or you could use Cos or Little Gem Lettuces)
2 Carrots (peeled and sliced into thin matchsticks)
½ Cucumber (also sliced into thin matchsticks)
4 tbsp Rice Vinegar
2½ tbsp Granulated Sugar
Pinch of Salt
Cooked Chicken (we used 6 chicken breasts, but you could also roast a chicken)
For the sauce you will need
140g Smooth Peanut Butter
1 tbsp Sweet Chilli Sauce
2½ tbsp Toasted Sesame Oil
½ tbsp Soy Sauce
What to do to make Bang Bang Chicken
First, put the carrots and cucumbers in a bowl and mix together.
Make a syrup by heating the sugar, a pinch of salt and the rice vinegar in a saucepan. Dissolve the sugar and then simmer for 1-2 minutes until it becomes syrupy.
Pour the hot syrup over the vegetables. Put to one side, stirring occasionally.
Secondly, make the sauce. Place the peanut butter, sweet chilli sauce, toasted sesame oil, vegetable oil and soy sauce in a bowl. Place this over a pan of simmering water so that the ingredients melt to form the sauce. Otherwise the peanut butter is a bit claggy and difficult to mix!
Next, shred the cooked chicken.
Cut the lettuce into strips. Heap onto a platter.
Using a slotted spoon, take the carrots and cucumber from the vinegar mix. Place on top of the lettuce.
Grab a big handful of the chicken and put it on top of the carrots & cucumber. Pour some sauce over this pile, then add the rest of the chicken. Add some more sauce.
Being a gravy-loving family we like to have a jug of sauce on the side! You never know when you might need a top-up!
Place in the middle of the dining table and be prepared for the oohs and aahs...Enjoy!
And, as you can see, there wasn't much left. Pity, I was hoping to have some for lunch tomorrow!
(You can download a printable copy of the recipe by clicking HERE)
Happy Autumn to you all! x