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.
357 Reviews
Cals 496 · Prot 58 · Carbs 43 · Fat 14
Low-Carb
Calorie smart
Try Hello Chef Now
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.
357 Reviews
Cals 496 · Prot 58 · Carbs 43 · Fat 14
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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*
20 ML
Sweet chilli sauce
40 Grams
Peanut butter 1*9*
30 Grams
Lime
1 Piece

Allergens

*3 Sesame Seeds, *9 Soya, *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.

Before you start

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

Instructions

Coat chicken

1 Coat chicken

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

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.
Boil beans

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.
Prep vegetables

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.
Shred and make dressing

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.
Serve

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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