11 - Bang Bang Chicken

Ingredients

A healthy dish that has the comfort factor of a takeaway. Whip up this flavoursome chicken noodle dish in just 35 minutes.
 

• 4cm (1½in) piece fresh ginger, roughly chopped
• 2 shallots, peeled and quartered
• 2tbsp dry sherry
• 1 lime, halved
• 7 skinless chicken breasts
• 400g (13oz) cellophane rice noodles, cut with scissors into 10cm(4in) lengths
• 1 cucumber, skin removed and diced
• Spring onions, sliced, to garnish
• Toasted sesame seeds, to garnish
• 1 long red chilli, finely sliced,to garnish

FOR THE SAUCE:

• 3 spring onions, sliced
• 1tbsp grated fresh ginger
• 1 long red chilli, sliced
• 1 clove garlic
• 120g (4oz) smooth peanut butter
• 1tbsp caster sugar
• 2tbsp dry sherry
• 1tsp soy sauce
• Juice 1 lime

Method

1. Place the ginger, shallots, 2tbsp sherry and half a lime in a large saucepan. Add the chicken and cover with water. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes. Remove from the heat, keep covered and set aside until cool.
2. Remove the chicken from the broth and set aside. Strain and keep the broth.
3. Make the sauce by placing the spring onions, ginger, chilli, garlic, peanut butter, sugar, sherry, soy sauce and lime juice into a food processor. Process, pouring in some of the poaching liquid, until it forms a smooth, thinnish paste, the consistency of double cream.
4. To serve, soak the noodles in a large bowl of boiling water for about 10 minutes. Meanwhile, using your fingers, shred the chicken, stir through the diced cucumber and season with a little salt and pepper.
5. Drain the noodles, then dress them with some of the sauce, tossing well until lightly covered.
6. Place the noodles in a serving bowl and top with the chicken. Drizzle with the remaining sauce and garnish with the spring onions, sesame seeds and chilli.