Chicken Bang Bang
serves 4, 5sp per serving
2 x 165g Chicken Breast Fillets = (3sp)
500ml chicken stock
2.5cm fresh ginger, peeled and sliced
1 tablespoon peanut butter (6sp)
1 heaped tablespoon honey (4sp)
1 tablespoon sesame oil (5sp)
1 teaspoon chilli oil (1 sp)
half a chunk cucumber, cut into matchsticks
one or two carrots, cut into matchsticks
four spring onions, cut into matchsticks
half an iceberg lettuce, shredded
fresh coriander to garnish
Pour stock into the saucepan, add the ginger and bring it to the boil. Add the chicken breasts to the stock and simmer gently for about 10 minutes or until they are tender and cooked through.
Remove the chicken from the stock, reserving the stock for the dressing. Place the peanut butter, clear honey, sesame oil and chilli oil in a mini processor or a screw topped jar with six tablespoons of the reserved stock and shake well to mix together.
Mix the vegetable sticks with the shredded lettuce and transfer to a serving plate or bowl. To serve, shred the chicken over the salad and drizzle with the sauce.