Home > Recipes > Noodle salads > Bang bang chicken salad

Bang bang chicken salad

Name: Bang bang chicken salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4-6
Cuisine: Chinese recipes
Ingredients: 500ml fresh chicken stock; 30g fresh ginger, chopped; 1 tsp sichuan or black peppercorns; 2 star anise; 1 tsp salt; 450g British skinless free-range chicken breasts; 1 small cucumber, halved and deseeded; 100g pak choi leaves, finely sliced; 1 large carrot, julienned or grated; 4 spring onions, cut into thin strips; Handful fresh coriander leaves; 1 fresh red chilli, deseeded and finely sliced; 2 limes, cut into wedges; For the sauce; 150g crunchy almond butter or peanut butter; 1 tbsp toasted sesame seed oil; 1 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp rice wine vinegar; 1 small garlic clove, crushed; ½ tsp finely grated fresh ginger

Published: 9 Jun 15
Updated: 15 May 25

This summery, Chinese-inspired noodle salad recipe is light, zingy and the perfect accompaniment to a picnic or barbecue.

Or, prepare this Thai-style prawn noodle salad on a warm evening – it’s full of crunch and tang.

Easy
May 2015

Test kitchen approved

Serves 4-6
Hands-on time 30 min, plus cooling

This summery, Chinese-inspired noodle salad recipe is light, zingy and the perfect accompaniment to a picnic or barbecue.

Or, prepare this Thai-style prawn noodle salad on a warm evening – it’s full of crunch and tang.

Dairy-free

Nutrition: per serving

Calories: 297kcals
Fat: 16.1g (3.8g saturated)
Protein: 25.2g
Carbohydrates: 9.1g (6.8g sugars)
Fibre: 1.8g
Salt: 1g

For 6 servings

Save

Rate

Ingredients

500ml fresh chicken stock
30g fresh ginger, chopped
1 tsp sichuan or black peppercorns
2 star anise
1 tsp salt
450g British skinless free-range chicken breasts
1 small cucumber, halved and deseeded
100g pak choi leaves, finely sliced
1 large carrot, julienned or grated
4 spring onions, cut into thin strips
Handful fresh coriander leaves
1 fresh red chilli, deseeded and finely sliced
2 limes, cut into wedges

For the sauce

150g crunchy almond butter or peanut butter
1 tbsp toasted sesame seed oil
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice wine vinegar
1 small garlic clove, crushed
½ tsp finely grated fresh ginger

Method

Put the stock, 30g ginger, peppercorns, star anise and 1 tsp salt in a large pan and bring to a boil. Add the chicken, reduce the heat a little and simmer for 10 minutes or until cooked. Leave to cool for 20 minutes, then remove the chicken, drain and cool completely. Reserve 120ml of the cooking liquid (freeze the rest for another recipe). Shred the cooled chicken.
In a mixing bowl, combine all the sauce ingredients. Slowly mix in the reserved cooking liquid, a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.
Peel the cucumber into long thin strips, then cut into 7.5cm lengths. Mix the pak choi, carrot, cucumber, spring onions, shredded chicken, most of the coriander leaves and the sauce in a large serving bowl. Serve with the remaining coriander leaves and red chilli on top, with lime wedges on the side to squeeze over.

Recipe from May 2015 Issue

Nutrition

For 6 servings

Nutrition: per serving

Calories: 297kcals
Fat: 16.1g (3.8g saturated)
Protein: 25.2g
Carbohydrates: 9.1g (6.8g sugars)
Fibre: 1.8g
Salt: 1g

delicious. tips

You can make the dish wheat free by using tamari instead of regular soy sauce.
Make the salad up to the end of step 2 the day before. Keep covered in the fridge and bring up to room temperature before finishing the recipe.

Buy ingredients online

Published: 9 Jun 15
Updated: 15 May 25

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say…

Cherryl Thomas says:

21st Jun 2015 at 3:57 pm

I love this recipe because the combination of dates and pistachios is just divine!

Log in to Reply