Ingrédients pour Bang Bang Chicken
- 2 pounds chicken breasts
- 1 cucumber
- Salt (for boiling water)
- 1 carrot
- 1 tablespoon roasted szechuan peppercorn, ground
- 1/4 cup sesame seed paste
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons granulated sugar
- 1-2 teaspoons hot chili oil
- 2 scallions
- 1 tablespoon toasted sesame seeds
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Comment préparer Bang Bang Chicken
- Bring a large pot of salted water to a boil. Add the chicken breasts and cook for 15-20 minutes, or until cooked through and no longer pink inside.
- Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred or chop the chicken into matchstick-sized pieces.
- While the chicken is cooling, prepare the vegetables: Peel and thinly slice the cucumber. Peel and julienne the carrot.
- In a medium bowl, whisk together the sesame seed paste (or peanut butter), soy sauce, rice vinegar, sesame oil, sugar, and chili oil (or chili flakes). Adjust the amount of chili oil/flakes to your desired level of spiciness.
- Arrange the cucumber slices on a serving platter. Top with the shredded chicken.
- Sprinkle the optional toasted and ground Sichuan peppercorns over the chicken.
- Pour the sauce evenly over the chicken and cucumber.
- Garnish with the julienned carrots and shredded scallions.
- Sprinkle with toasted sesame seeds before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
21g
Fat
7g
Carbs
2g
