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Bang bang chicken

From Market Kitchen
Tana Ramsay's sticky starter with peanut coated chicken and crunchy vegetables is a children's favourite

Bang bang chicken

Method

1. Spoon the peanut butter into a bowl, add the water, chilli sauce and both oils and stir through. Sit the bowl over a pan of boiling water, as it warms it will soften to a pouring consistency.

2. Shred the chicken breasts and set aside.

3. Put all the vegetables in a bowl and stir through the rice vinegar. Arrange on a serving plate, put the shredded chicken on top and spoon over the peanut sauce generously. Finish by sprinkling over the sesame seeds.

Cook's note: Tana poaches her chicken breasts in simmering water or chicken stock for about 20 minutes, until cooked through.

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Serves: 4 children

Prep: 10 min
Cook: 10 min

Ingredients
250g smooth or crunchy peanut butter
2 tbsp water
2 tbsp sweet chilli sauce
2 tbsp toasted sesame oil
1 tsp vegetable oil
3 skinless and boneless cooked chicken breasts
2 Carrots, peeled and cut into long shreds
3 Spring onions, cut into long shreds
1/2 Cucumber, deseeded and cut into long shreds
2 tbsp rice vinegar
4 tsp Sesame seeds