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:
