For an easy twist on a Chinese ‘Bang Bang’ recipe, you'll pull tender British chicken breast so it's extra juicy. Serve with a nutty, umami-rich peanut and soy dressing. Delicious!
Prep Time
25 min
Cuisine
Chinese
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Star anise, cinnamon, fennel seed, black pepper, clove
100g basmati rice
basmati rice
1 carrot
carrot
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 smooth peanut butter pot (26g)
peanut, sea salt
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%)
Allergens
Allergens highlighted by † (gluten, soya, sesame, peanut)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Add the basmati rice and 250ml [500ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has been absorbed and the rice is cooked, then remove from the heat and keep covered until serving
2
Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chicken breast[s] with a generous pinch of both salt and pepper and cook for 3 min on each side, or until golden
3
Shred the little gem[s] finely
Top, tail, peel, then grate the carrot[s]
Trim, then slice the spring onions finely
Add the shredded little gem, grated carrot and sliced spring onion to a large mixing bowl
4
Once browned, reduce the heat to medium-low and sprinkle the five-spice over the chicken
Turn the chicken breast[s] several times until evenly coated in the spice
Cook for 1 min further, then add a splash of water and cook, covered, for 8-12 min or until the chicken is cooked through
5
While the chicken is cooking, cut the cucumber into discs
Stack a few cucumber discs at a time and cut each stack into matchsticks
Cut half of the redchilli[es] into rounds (save the rest for later)
Add the cucumber matchsticks and chilli rounds (can't handle the heat? Go easy!) to the bowl with the little gem, carrot and spring onion – this is your crunchy salad
6
Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Combine the peanut butter, soy sauce, toasted sesame oil, rice vinegar and chopped chilli (remember to go easy if you don’t like heat!) in a small bowl
Add 1 tbsp [2 tbsp] boiled water with 1 tsp [2 tsp]sugar and mix to combine – this is your peanut dressing
7
Transfer the cooked chicken to a chopping board and shred it using two forks – this is called 'pulling'
Once shredded, season the chicken with a pinch of salt – this is your bang bang chicken
Fluff the cooked rice with a fork and add it to the crunchy salad
Dress the crunchy salad with the peanut dressing and a drizzle of olive oil and season with a generous pinch of salt
8
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