Bang Bang Chicken with Chilli & 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:
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.
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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.
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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!
Enjoy this recipe? Check out our other fava bean recipes.
