Chicken Bang Bang

Preparation: 10 minutes, Cooking: 10 minutes,

Serves: 4

Ingredients
2 x British Quality Chicken skinless breast fillets
500ml chicken stock
2.5cm fresh ginger, peeled and sliced
1tbsp peanut butter
1tbsp clear honey
1tbsp sesame oil1tsp chilli oil
half cucumber, cut into matchsticks
1-2 carrots, cut into matchsticks
4 spring onions, cut into matchsticks
half iceberg lettuce, shredded
fresh coriander, to garnish

Method

1) Pour the stock into the saucepan, add the ginger and bring to the boil. Add the chicken breasts to the stock and simmer gently for about 10 minutes or until they are tender and cooked through.
2) Remove the chicken from the stock, reserve the stock for the dressing.
3) Place the peanut butter, clear honey, sesame oil and chilli oil in a mini processor or screw topped jar with 6 tbsp of the reserved chicken stock and shake well to mix together.
4) Mix the vegetable matchsticks with the shredded lettuce and transfer to a serving plate or bowl.
To serve, shred the chicken over the salad and drizzle in the sauce.


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