Bang bang chicken with roasted fava beans

Bang Bang Chicken with Chilli and Lemon Roasted Fava Beans

August 16, 2022

Bang Bang Chicken with Chilli and Lemon Roasted Fava Beans

This recipe could easily be transformed into the vegetarian version - 'Bang Bang Beans' - where the chicken is swapped for tofu instead. It's super fresh and filled with goodness.

Recipe information:

Serving size: 4

Prep time: Under 60 minutes

Vegetarian (with tofu option)

Ingredients:

500ml chicken stock
4 skinless chicken breasts OR a block of tofu
2 tbsp roughly chopped root ginger
1 tsp five-spice
1 cinnamon stick
2 star anise
1 tbsp light soy sauce
1 large cucumber, julienned
2 carrots, julienned or grated
50g sugar-snap peas, halved lengthways
4 spring onions, finely chopped
handful of coriander leaves
salt and black pepper to season

Ingredients for the bang bang sauce:

80g crunchy peanut butter
1 tsp toasted sesame oil
1 tsp honey
1 tbsp soy sauce
1 tsp white wine vinegar
½ tsp finely grated garlic
½ tsp finely grated fresh ginger

To serve:

1 tbsp of Chilli and Lemon Roasted Fava Bean Snacks, smashed with a rolling pin
2 limes, quartered

Method:

Put the stock, ginger, cinnamon stick, Chinese five-spice, star anise, soy and chicken (or tofu) in a saucepan and bring to the boil. Simmer until the chicken/tofu is cooked through.
Remove the chicken/tofu to a plate and drain the stock through a fine sieve, reserving about 100ml for the sauce.
For the bang bang sauce, combine all the ingredients listed a food processor and whizz, adding the reserved stock a tablespoon at a time, until you have a sauce the consistency of pouring cream. Season to taste.
Mix the carrot, cucumber, spring onions and sugar snap peas in a large serving bowl. Shred the chicken, or tofu, into pieces and add to the vegetables with the coriander.
Stir in the bang bang sauce and toss well.
Smash the Chilli and Lemon Roasted Fava Bean Snacks in a bag. To garnish, sprinkle over the plate alongside a quarter of the lime. Enjoy!