Bang Bang Chicken Salad

Name: Bang Bang Chicken Salad with Green Beans and Radish
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 2 Grams of Chinese 5 spice; 1 Tsp of Salt; 1 Tbsp of Vegetable oil; 75 ML of Water; 150 Grams of Green beans; 300 Grams of Romaine lettuce; 1 Piece of Carrot; 1 Piece of Cucumber; 1 Piece of Large red chilli; 125 Grams of Red radish; 40 Grams of Spring onion; 1 Tbsp of Olive oil; 10 Grams of Black sesame seeds; 1 Piece of Garlic cloves; 20 ML of Soy sauce; 40 ML of Sweet chilli sauce; 30 Grams of Peanut butter; 1 Piece of Lime

with Green Beans and Radish

Also known as 'Bon Bon Salad', this Chinese favourite features spicy, peanut-y shredded chicken in its lead role.

78 Reviews

Cals 518 · Prot 58 · Carbs 44 · Fat 14

Low Carb

Calorie Smart

30 min

Bang Bang Chicken Salad with Green Beans and Radish

Also known as 'Bon Bon Salad', this Chinese favourite features spicy, peanut-y shredded chicken in its lead role.

78 Reviews

Cals 518 · Prot 58 · Carbs 44 · Fat 14

Low Carb

Calorie Smart

Ingredients

Salad

Chicken breast

400 Grams

Chinese 5 spice

2 Grams

Salt

0.5 Tsp

Vegetable oil

1 Tbsp

Water

75 ML

Green beans

150 Grams

Romaine lettuce

300 Grams

Carrot

1 Piece

Cucumber

1 Piece

Large red chilli

1 Piece

Red radish

125 Grams

Spring onion

40 Grams

Olive oil

1 Tbsp

Black sesame seeds 3*

10 Grams

Dressing

Garlic cloves

1 Piece

Soy sauce 9*10*11*

20 ML

Sweet chilli sauce

40 ML

Peanut butter 1*9*

30 Grams

Lime

1 Piece

Allergens

*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2169 / 518
Fats (g)	13.6
of which saturated (g)	2.4
Carbohydrates (g)	44
of which sugars (g)	21.3
Fibers (g)	12.3
Proteins (g)	57.9
Salt (g)	2.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Coat chicken

Sprinkle the chicken breast with the 5 spice and a pinch of salt.

2 Fry chicken

Heat a pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken breast and fry for 2 min on each side until browned. Once browned, add the water to the pan, cover with a lid, reduce the heat to low and simmer for 12 min.

3 Boil beans

Meanwhile, wash, trim and halve the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.

4 Prep vegetables

Roughly chop the romaine lettuce. Peel and grate the carrot. Slice the cucumber into discs, then slice each individual cucumber disc into matchsticks. Finely chop the red chilli (spicy!) . Peel the garlic. Finely slice the radish. Trim and finely slice the spring onion.

5 Shred and make dressing

Once the chicken is ready, transfer it to a plate. Remove the empty pan (leave any pan juices in there!) from the heat and immediately crush the garlic into it. Stir for 30 secs. Whisk in the soy sauce, sweet chilli sauce, peanut butter and all of the lime juice. Using two forks, pull the chicken until shredded. Return the chicken to the pan and give everything a good mix up.

6 Serve

Place the romaine lettuce, carrot, cucumber, radish, spring onion, red chilli (spicy!) and green beans in a bowl, drizzle with olive oil and toss. Divide the salad among plates, top with the shredded chicken and the pan-dressing. Garnish with the black sesame seeds. Serve immediately.

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