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Bang bang chicken

  • 0:20 Prep
  • 0:15 Cook
  • 6 Servings


  • 500g chicken breast fillets
  • 500ml (2 cups) Massel chicken style liquid stock
  • 250ml (1 cup) water
  • 5cm-piece fresh ginger, peeled, thickly sliced
  • 2 tablespoons sesame seeds
  • 250g dried rice vermicelli noodles
  • 1 telegraph cucumber, trimmed, halved, cut into matchsticks
  • 4 shallots, pale section only, cut into 5cm lengths

Sesame sauce

  • 130g (1/2 cup) Smooth Peanut Butter
  • 60ml (1/4 cup) light soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon sesame oil
  • 1-1 1/2 teaspoons chilli oil
  • 60ml (1/4 cup) warm water


  • 1
    Place the chicken in a medium saucepan. Pour over the stock and water. Add the ginger to the pan and place over medium heat. Bring to a simmer. Reduce heat to low. Cook for 10 minutes. Set aside to cool.
  • 2
    Use a slotted spoon to transfer the chicken to a clean work surface, reserving 2 tablespoons of the poaching liquid. Use a rolling pin to pound the chicken. Shred the chicken. Place the chicken and reserved poaching liquid in a bowl.
  • 3
    Place the sesame seeds in a small frying pan over medium heat and cook, stirring, for 2 minutes or until toasted.
  • 4
    To make the sesame sauce, place the peanut butter, soy sauce, vinegar, sugar, combined oil and 2 tablespoons of water in a bowl. Stir until well combined.
  • 5
    Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Place in a large bowl. Add the chicken, cucumber and shallot. Toss to combine. Transfer to a serving bowl.
  • 6
    Gradually add the remaining water to the sauce, stirring, until the sauce reaches pouring consistency. Drizzle the sauce over the salad. Sprinkle with the sesame seeds to serve.

Source: taste.com.au


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