Bang Bang Chicken - Healthy poached chicken breast is served with cold Asian noodles and a luscious sesame sauce. This is a fresh, easy chicken recipe that can have dinner on the table in 30 minutes. Serves 4
-2 large chicken breasts, skin removed -1 cucumber, peeled, seeded and cut into matchsticks -1 tsp sea salt 75 grams - dried bean thread noodles -2 tbsp dark sesame oil -1 carrot, scraped and cut into thin matchsticks -2 spring onions, thinly sliced Sesame dressing -1 tsp Szechuan peppercorns -3 cloves of garlic and a one inch piece of ginger, peeled and sliced 1 tsp Chinese chili paste and 4 tbsp Chinese sesame paste or tahini -2 tbsp dark sesame oil -3 tbsp soy sauce -1 tbsp rice wine -1 tbsp Chinese black vinegar -1 tbsp sugar -a splash of chicken stock to thin slightly
-Place the chicken breasts in a wide saucepan and cover with cold water. -Place on the stove and bring to a boil, then reduce the heat to a simmer and cook the chicken breasts for 20 minutes or until they are cooked through. -Remove the chicken from the water and set aside to cool. Meanwhile, place the cucumbers in a bowl and sprinkle over the salt. -Toss with your hands to mix and set aside for 20 minutes to extract some of the water from the cucumbers. -Make the sesame dressing by roasting the Szechuan peppercorns in a dry frying pan on low-medium heat for 4-5 minutes or until fragrant. -Place the peppercorns in a mortar and pestle and grind to a coarse powder. -Remove and set aside. -Place the garlic and ginger pieces in the mortar and pestle and crush to a paste. -Add the remaining ingredients and continue to grind until the mixture is well blended and smooth. -Scrape into a bowl and stir in the ground peppercorns. -Soak the noodles in hot water for 10 minutes, then drain and snip into 3 inch pieces with a pair of scissors. -Bring a pot of water to the boil and add the noodles to the boiling water for 2 minutes, then drain and rinse immediately under cold water. -Toss the noodles with the sesame oil and arrange on a plate. -Drain the cucumbers and give them a gentle squeeze to remove any water. -Shred the cooked chicken breasts finely so that you have shreds roughly the same size as the cucumber. -Arrange the cucumber and carrot on top of the noodles and place the shredded chicken on top. -Pour the sesame dressing over the chicken and scatter with the spring onion. Serve cold.