BANG BANG CHICKEN SALAD

Bang Bang Chicken Salad image

Provided by English_Rose

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 large boneless skinless chicken breast
4 scallions, chopped
2 tablespoons peanut oil
2 small mild red chilies, seeds removed and chopped
1 inch piece gingerroot
1 teaspoon sesame seeds, toasted
1 tablespoon peanut butter, smooth
1 tablespoon sesame oil
1 teaspoon brown sugar
1 dash rice wine
2 ounces bean sprouts
3 scallions, shredded
2 ounces carrots, finely grated

Steps:

Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped scallions.
Cover and poach the chicken for about six minutes over a low heat.
Remove the chicken from the pan, and when cool, finely shredded.
Heat the oil in a wok over a high heat and add the chopped chilies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan.
Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool.
In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the scallions and carrots and divide the salad between four plates.
Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.

Nutrition Facts : Calories 360.4, Fat 26.2, SaturatedFat 4.4, Cholesterol 34.2, Sodium 109.8, Carbohydrate 15.7, Fiber 3.9, Sugar 8.6, Protein 18.7