Bang bang chicken

Name: Bang bang chicken
Cook time: 20 min
Yield: 4

with peanut noodles and five spice peanuts

Ready in around 20 mins

RECIPE FACT:

We’ve created a modern take on a Sichuan classic, usually made with poached chicken and served during the hot summer months.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

BOIL THE KETTLE.
1. TO PREPARE THE NOODLES:

Place the vermicelli noodles into a heat proof bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins. Drain well into a sieve then cut the noodle bunch once through the middle with kitchen scissors.
2. TO PREPARE THE PEANUT SALAD:

Place the noodles into a salad bowl with the sliced red and green cabbage. Finely slice the spring onions on the diagonal and add half to the bowl. Peel the carrots and make ribbons by pulling a peeler the full length of the carrot rotating after each peel. Just before serving, pour in the coconut and peanut dressing and toss to combine.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice each thigh into 4 even pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the chicken and cook for 3-4 mins on each side or until cooked through. Pour in the bang bang sauce and cook for 60-90 secs.
TO SERVE:

Spoon peanut noodles into bowls and top with bang bang chicken. Sprinkle over five spice peanuts and remaining spring onion.