Ingredients for Bang Bang Chicken Szechuan
- 8 cups water
- 1 1/2 lbs boneless skinless chicken breasts
- 1 medium cucumber, peeled, seeded, and shredded
- 1/4 cup light soy sauce
- 2 tablespoons sugar
- 2 tablespoons scallions, chopped
- 1 tablespoon red chili oil
- 1 teaspoon white pepper
- 1 tablespoon sesame seeds
- 2 tablespoons peanut butter
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons minced fresh ginger
- 1/2 teaspoon minced garlic cloves
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How to Make Bang Bang Chicken Szechuan
- Bring 8 cups of water to a rolling boil in a wok or large saucepan.
- Add 1.5 lbs of chicken pieces, reduce heat to medium-low, cover, and simmer for 30-35 minutes, or until cooked through.
- Remove the chicken from the pan and immediately immerse in a bowl of ice water for at least 1 hour to cool and stop the cooking process.
- Remove the chicken pieces, drain thoroughly, and pat dry with paper towels.
- Remove all meat from the bones and discard the bones.
- On a flat surface, gently pound the chicken with a rolling pin to slightly tenderize. Then, use two forks to shred the chicken into bite-sized pieces.
- In a large bowl, combine the shredded chicken with 1 medium cucumber, peeled, seeded, and shredded.
- In a separate bowl, whisk together all sauce ingredients (see below) until thoroughly combined.
- Arrange the chicken and cucumber mixture in a serving dish. Pour the sauce evenly over the chicken and cucumber.
- Garnish with 1 tablespoon sesame seeds and 2 tablespoons chopped scallions. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
12g
Fat
4g
Carbs
2g
