Bang bang chicken

Name: Bang bang chicken
Cook time: 25 min
Yield: 4

with basmati rice

Ready in around 25 mins

RECIPE FACT:

It is often claimed that the name bang-bang comes from the sound of the chicken being pounded with the stick – BANG BANG!

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 mls of warm water. Place pot on stovetop and bring to the boil over a high heat. Once the rice is boiling place the lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork. Finely slice coriander and mix through the cooked rice.
2. TO PREPARE THE SALAD:

Roughly chop the iceberg lettuce into 2 cm strips. Cut the cucumber in half lengthways, slice into ½ cm pieces on an angle. Cut the cherry tomatoes in half and peel and grate the carrot. Add all into a serving bowl and just before serving toss with lemon dressing and season with salt and pepper.
3. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging. Pat dry with a paper towel and cut each piece into 1 cm strips. Heat 1 tbsp of olive oil in a large fry-pan on a medium-high heat. When the pan is hot, cook chicken for 2-3 mins each side, until cooked. Reduce heat to medium-low. Add bang bang sauce, cook stirring for 1 min until warmed through.
TO SERVE:

Divide rice between plates and top with bang bang chicken and peanut crunch and serve salad on the side.