Bang Bang Chicken
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 2 Carrot, peeled thinly julienned
- 2 Lebanese Cucumber halved and thinly sliced
- 3 Spring Onions thinly sliced
- 2 Tablespoons Rice Vinegar
- 1 teaspoon caster sugar
- 100 grams rice noodles cooked
- Sesame Seeds, to garnish
Cooked Chicken
- 500 grams chicken tenderloins or 2 chicken breasts
- Salt and Pepper
- 2 Tablespoon Vegetable Oil
Peanut Sauce
- 220 grams Peanut Butter smooth
- 2 Tablespoons Water
- 2 Tablespoons Sweet Chilli Sauce
- 1 Tablespoons Sesame Oil
Instructions
Preparing the chicken
- Add the chicken to a small baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and then bake at 180 °C for 15 minutes.
- Remove the chicken from the oven and then shred into small pieces
Preparing the Salad
- Add the vinegar and sugar to a large mixing bowl and stir to combine. Add the spring onions, carrots and cucumbers and toss to combine.
Peanut Sauce
- Combine all the sauce ingredients together in a bowl and whisk to combine
To Serve
- Place the rice noodles onto a serving platter. Top with half of the salad and the chicken. Add the remaining salad and then drizzle with peanut sauce. Scatter sesame seeds over the top