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Bang Bang chicken

Name: Bang Bang chicken
Cook time: 20 min
Yield: 2
Cuisine: Hanyang, China

with vermicelli noodle salad

Ready in around 20 mins

RECIPE FACT:

This recipe was named 'bang bang' chicken because of the batons that were used to hammer the cleaver blades that loosened the chicken fibres for shredding.

Nutritional Info:

Energy: 3191kj (762Kcal)
Protein: 39g
Carbohydrate: 57g
Fat: 39g
Contains: Sesame, Peanut, Fish, Sulphites

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VERMICELLI NOODLES:

Boil the kettle. Place the vermicelli noodles in a bowl and once the kettle has boiled cover the noodles with boiling water and leave to soak for 5 mins. Drain into a colander, rinse under cold water then drain well.
2. TO PREPARE THE SALAD:

Trim the ends off the cucumber and carrot. Peel the carrot. Using a peeler pull it lengthways along the carrot and then the cucumber to create ribbons. Place into a serving bowl with the sliced green cabbage and mung beans. Before serving add the lime dressing and season with salt and pepper and toss to combine.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut chicken breast in half horizontally by holding flat on a board and slicing through sideways. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the chicken and cook for 3-4 mins each side. Remove from the pan and season with salt and pepper then slice each piece into 3-4 pieces and toss through the bang bang sauce.
TO SERVE:

Divide the vermicelli noodles between bowls, top with salad and sliced chicken. Spoon over and remaining bang bang sauce, finishing with a sprinkle of toasted peanuts, sesame and shallots and picked coriander leaves.