Bang Bang Chicken & Cucumber Salad

We've teamed up with celebrity chef and restaurateur, Gary Rhodes to create this simple and quick dish with a kick: Bang Bang Chicken with Cucumber Salad
Bang Bang Chicken, Cucumber & Spring Onion Salad
ITP
Bang Bang Chicken, Cucumber & Spring Onion Salad
October 09, 2018
Level Easy

PHOTO BY Efraim Evidor
RECIPE BY Gary Rhodes
FOOD STYLING BY Lydia Wessels

INGREDIENTS

200g smooth peanut butter
2 tbsp sweet chilli sauce
1/2 fresh lime, juiced
4 tbsp sesame oil, plus a little extra for drizzling
4 tbsp vegetable or groundnut oil

METHOD

  • 1

    Start by making the sauce. Quickly microwave the peanut butter to warm and loosen the consistency.

  • 2

    Whisk in the sweet chilli sauce and juice of 1/2 lime, followed by the sesame and vegetable oils; leave the sauce at room temperature to prevent it setting.

  • 3

    Season the diced chicken with salt and pepper

  • 4

    Heat on a large frying pan with a trickle of vegetable oil. Once hot, season and fry the diced chicken until golden brown and firm to the touch, before removing the pan from the heat

  • 5

    Season the cucumber and spring onions before spooning onto a plate or into a dish, drizzling with the juice of 1/2 fresh lime and a trickle of sesame oil.

  • 6

    Mix a few spoons of the bang bang sauce with the chicken, presenting it on top of the cucumber and spring onions.

  • 7

    Spoon a little more sauce on top if needed, drizzling around with a few drops of sesame oil or sweet chilli sauce to finish.

NOTES

For a stronger chilli bite, simply an extra tablespoon of sweet chilli sauce!

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