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cooking: 15 mins
preparation: 10 mins + marinating
serves: 4
vegetarian: No
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Bang Bang Chicken |
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This crisp and fresh dish can be served either as a starter like we have shown, or try adding some noodles to make a tasty main course. |
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Ingredients:
*4tbsp Merchant Gourmet rice wine vinegar
*2 tsp sesame oil
4 chicken thighs, boned
1 carrot, peeled and trimmed
1 red pepper, cored and deseeded
4 spring onions, trimmed
50g beansprouts
1 tbsp soy sauce
½ tsp caster sugar
25g/1oz salted peanuts, chopped
8 –12 Little gem lettuce leaves
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HOW TO COOK IT |
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1. Season the skin of the chicken thighs with salt and pepper. Heat a non-stick frying pan until hot, add the chicken, skin side down and cook over a medium heat for 10 mins or until the skin is really crisp and golden – spoon of the excess fat during cooking if liked.
2. Meanwhile, finely slice the carrots and pepper into matchsticks; finely shred the spring onions; then mix together in a bowl with the beansprouts. Add the vinegar, soy, oil and sugar and mix well. Cover and leave to marinate whilst the chicken cooks.
3. Turn over the chicken and fry for a further 5 mins or until cooked through. Transfer to a chopping board and leave to cool slightly before finely slicing. Stir into the vegetable mixture.
4. To serve, spoon a little of the chicken and vegetables into the little gem lettuce leaves, then scatter over the peanuts. Serve cold. |
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