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Bang bang chicken

Name: Bang bang chicken
Cook time: 20 min
Yield: 4
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: 3609kj (863Kcal)
Protein: 40g
Carbohydrate: 80g
Fat: 41g
Contains: Fish, Peanut, Sesame, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE VERMICELLI NOODLES:

Place the vermicelli noodles in a bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain well into a colander and cut the noodles bunch a couple of times through the middle with kitchen scissors.
2. TO PREPARE THE SALAD:

Roughly chop the coriander leaves and stalk and set aside. Peel the carrots and create ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Makr ribbons with the cucumber by pulling the peeler the full length along the cucumber. Roughly chop the baby cos leaves and place into a salad bowl with the carrot and cucumber. Before serving add the lime dressing, vermicelli noodles and season with salt and pepper. Mix gently to combine.
3. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chicken and cook for 3-4 mins each side. Remove from the pan, slice into 3-4 pieces then add back to the pan. Season with salt and pepper and toss through the bang bang sauce.
TO SERVE:

Divide the vermicelli noodles salad between bowls. Add the bang bang chicken spooning over any remaining sauce. Top with the mung beans, a sprinkle of the toasted peanut mix and chopped coriander.