Bang Bang Chicken
4 boned and skinned chicken breasts
1 pint chicken stock
1 carrot
2 spring onions
1/4 cucumber
2 tablespoons sesame seeds lightly toasted
for the sauce:
6 ounces smooth peanut butter
2 teaspoons chilli sauce
2 teaspoons brown sugar
2 tablespoons sesame oil
2 tablespoons vegetable oil
To make the sauce, put the peanut butter into a bowl and place over boiling
water for 10 minutes to soften.
Remove from the heat and whisk in the chilli sauce and sugar. Gradually, add
both the oils until the sauce is the right consistency for pouring depending
on the peanut butter, you may not need all the oil.
Poach the chicken breasts for about 10 minutes (until cooked through) in the
stock, then drain and cool. Then cut into 1 inch shreds and put to one side.
Peel the carrot and cut into shreds, also about 1 inch long, then cut the
spring onions to the same size, using the green and the white. Cut the
cucumber into 1 inch lengths, leaving the skin on. Thinly slice lengthways
and cut into matchstick shapes, discarding the seeds.
Arrange the vegetables on a serving dish and pile the chicken on top. Then
pour the sauce generously over the chicken and sprinkle with toasted sesame
seeds.