Asian recipes Chicken Salads Starters

Bang bang chicken salad


  • 1 large chicken breast (skinless),
  • 1 handful spring onions, chopped,
  • 2 tbsp groundnut oil,
  • 2 chillies, de-seeded and chopped,
  • 1 tsp ginger, grated,
  • 1 tsp seasme seeds, toasted,
  • 1 tbsp smooth peanut butter,
  • 1 tbsp sesame oil,
  • 1 tsp brown sugar,
  • dash of rice wine,
  • 50g bean sprouts,
  • 3 spring onions shredded,
  • 50g carrots grated,


Place the chicken in a small pan, pour over enough water to cover and add the handful of spring onion and a little salt. Cover and poach gently for about 6 minutes or until cooked through. Remove the chicken from the pan and when cool, finely shred.

Heat the groundnut oil in a wok over a high heat and add the chillies, ginger, sesame seeds, peanut butter, sesame oil, sugar and rice wine. Turn down the heat and bring the sauce to a simmer. Cook for a couple of minutes before turning out the heat and allow the sauce to cool.

In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the shredded spring onions and carrots and arrange on a plate. Top with the shredded chicken and drizzle over the peanut sauce before serving at room temperature.

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