BANG BANG CHICKEN
- 22nd January 2019
THE HAIRY BIKERS BANG BANG TURKEY transformed into a Poulet Bonne Femme free range chicken recipe…
I made this http://www.hairybikers.com/ recipe with our leftover boned and rolled turkey on the 28th of December this year for family and friends. It was simply delicious and loved by everyone. For the recipe here i have replaced it with free range chicken breast. It is equally tasty and to be honest, i couldn’t look at a plate of turkey until next December!
This makes a really lovely lunch or dinner for a gang. Its filling and there is plenty in this recipe. Don’t panic with the long list of ingredients…there’s very little work in it. Let me know how you get on…..
1 tbsp soy sauce
1 tbsp lime juice
pinch palm or light soft brown sugar
pinch hot chilli powder
pinch Chinese five-spice powder
250g/9oz cooked rotisserie chicken breast, sliced in long strips
For the peanut sauce
1 tbsp vegetable or groundnut oil
2 shallots, finely chopped
3 garlic cloves, crushed or grated
5cm/2in piece fresh ginger, peeled and grated
2 red chillies, seeds removed (according to taste), finely chopped
200ml/7fl oz chicken stock
150ml/5fl oz coconut milk
75g/2½oz crunchy peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp palm sugar or soft light brown sugar
1 tbsp lime juice
For the salad
1 large Chinese lettuce or cabbage, shredded
1 large carrot, julienned
1 large courgette, julienned
small bunch radishes, cut into matchsticks
1 red pepper, cut into thin strips
4 spring onions, halved lengthways and cut into thin strips
2–3 red chillies, sliced
small bunch fresh coriander
few fresh mint leaves
1 tbsp roasted, unsalted peanuts, lightly crushed
First marinade the chicken. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the chicken in a dish, pour over the marinade and toss. Cover with cling film and leave to stand.
For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies.
Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool.
To assemble the salad, arrange all the vegetables over a large serving platter (I used 2 large salad plates). Use a tablespoon or so of the sauce to coat the chicken, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts.