Bang Bang Chicken

Hello everyone. Chris here. It is two years since my last blog.

I made Bang Bang Chicken the other day. It was:

  1. Nice
  2. Diet friendly
  3. Ludicrously easy

You should make it too. Here is how:

INGREDIENTS (SERVES 2)
A chicken breast
2 carrots
2 courgettes
2 handfuls sugarsnap peas
1 red chilli
4 tbsp smooth peanut butter
3 tbsp soy sauce
3 tbsp sweet chilli sauce
2 tbsp sesame oil (or other oil)
1 lime
50g honey roast peanuts (these are generally expensive, so get them from Aldi, where they are 85p)

METHOD

  1. Boil a pan of water, add salt, and add the chicken. Poach for 10 minutes. Cool.
  2. Peel the carrots.
  3. Use the peeler to thinly slice the carrot and courgette. Add them to a lasagne dish. Mix them up a bit to look nice.
  4. You can use a spiraliser for that if you are posh. But that is just gilding the lily.
  5. Thinly cut the sugarsnaps on a 45 degree angle (like Masterchef) and scatter on top.
  6. Use two forks to shred the chicken (like pulled pork, or like when they do duck in a Chinese restaurant) – then scatter this on top too.
  7. Mix the peanut butter, soy sauce, chilli sauce, lime juice and sesame oil.
  8. Dollop it on top of the chicken/veg mix.
  9. Finely chop the chilli and scatter this on top.
  10. Bash the peanuts in a bag but don’t totally pulverise them. You’re looking for chunky, not dust.
  11. Scatter these on top too.
  12. Reflect upon how easy and quick it was.
  13. Eat it up. (Optional: serve with prawn crackers you have picked up from the Chinese takeaway on the way home.)
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