Sichuan Bang Bang Chicken

4.75 from 4 votes

Sichuan Bang Bang Chicken is a version of the classic Chinese street food that's nothing like the deep-fried or chain restaurant interpretation. You'll find this one much healthier with simply poached chicken and cucumber in a spicy, nutty sauce for a light, flavorful summery meal for two!

Prep Time20

Cook Time15

Total Time35

Course: Main Course / Dinner Salads

Cuisine: Asian

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salt
1 large or 2 small boneless skinless chicken breast halves
1 English cucumber or 2 medium Persian cucumbers
2 scallions white and light green part only, thinly sliced diagonally
2 cloves garlic minced
1 teaspoon minced ginger
1/4 cup water
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon crushed red pepper flakes or chili garlic sauce, or to taste
1 tablespoon toasted sesame seeds

Instructions

Bring a small saucepan of salted water to a boil. Place the chicken breast in the boiling water, reduce heat to medium-low and gently poach for 12-15 minutes or until no longer pink. Drain and cool.
Meanwhile, slice the cucumbers lengthwise and remove any seeds. Thinly slice diagonally and place on a platter or serving plate.
Scatter the scallion over the cucumbers.
MAKE THE SAUCE: Combine garlic, ginger, water, peanut butter, soy sauce, sesame oil, rice vinegar, sugar and crushed red pepper flakes or chile-garlic sauce in a bowl and whisk until smooth.
Shred the chicken and add it to the sauce.
Place the chicken and sauce over the cucumbers.
Garnish with sesame seeds.
Toss the chicken with the cucumbers, serve on plates garnished with additional sesame seeds.

Notes

MAKE AHEAD:

The sauce can be made 1-2 days ahead of time and refrigerated.
The chicken can be poached and shredded 1 day ahead of time and refrigerated.

Nutrition