Another night, another busy day dinner. This time it’s a dish that I’ve been cooking well since before the children came along and I learnt about the true meaning of “busy”. Introducing bang bang chicken – it’s a great name, don’t you think?
Why bang bang? The recipe originates in the Sichuan province of China, where hawkers would make a banging sound as they whacked the chicken to tenderise it. The chicken would then be cooked and served cold with raw vegetables and a spicy peanut sauce similar to a satay.
Traditionally the chicken is poached, but I cheat with a BBQ chicken. I serve all my ingredients separately on a platter so everyone can help themselves, and feel free to mix up the vegetables depending on what’s lurking in your crisper – lettuce, snow peas, beansprouts, capsicum and sugar snap peas are other favourites at our place. The crunchier the better!
If you missed my last post about the Busy Day Dinners Instagram challenge, you can catch up here. I’d love for you to play along by sharing a pic of your family’s favourite quick and easy dinners and following me on Instagram. Cookbook prizes are up for grabs!
- 100g rice vermicelli
- 1 BBQ chicken (or 2 poached chicken breasts)
- 2 carrots, sliced thinly
- 1 cucumber, sliced thinly
- 1 celery stick, sliced thinly
- 100g beans, chopped
- sesame seeds, to serve
- 100g smooth peanut butter
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 1 tsp caster sugar
- Soak noodles in boiling water according to packet directions.
- To make sauce, place all ingredients in a bowl and whisk until it's a thick but pourable consistency. Add water if the sauce is too thick.
- Prepare vegetables and chicken and arrange on a serving platter, along with drained noodles. Serve with sauce and sesame seeds on the side.