Bang Bang Chicken

Usually taking the form of a salad with noodles 'bang bang' chicken has found its way onto menus up and down the country. This recipe takes inspiration from that but combines it with a stir fry for the best of both worlds.

Sweet, sour, fresh, aromatic, the flavours just keep on rolling and there's a symphony of textures too with crunch from nut butter and cucumber, perfectly soft poached chicken, a little bite from the stir-fried veg... What I'm trying to say is that this dish is a party in the mouth. Go make it!

Bang Bang Chicken

Serves 4

oil

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, cut into thin half moons 

3 pak choi, finely sliced 

1 large carrot, julienned 

4 spring onions, thinly sliced

1 fresh red chilli, deseeded and finely sliced 

handful fresh mint, leaves finely chopped

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, finely grated

½ tsp finely grated fresh ginger

Put the stock, 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 (covered) 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. 

Heat a frying pan or wok over a medium-high heat. Add a little oil then add the carrot, spring onions and white parts of the pak choi. Stir fry for 5 minutes or until lightly coloured then add the sauce followed by the chilli. Cook for a further 5 minutes until reduced and clinging to the vegetables. Add the leaves of the pak choi and allow to wilt.

To serve, divide the veg between bowls and top with the shredded chicken. Arrange slices of cucumber on top then scatter with the fresh mint and serve with lime wedges on the side to squeeze over.