Bang Bang Chicken

This recipe is a spicy Szechwan dish with chicken, English cucumber, carrots, green onion and hot chili oil. It’s sure to add a kick of flavor to a lovely dish.

Ingredients -

1 Pound Chicken Breasts
1 English Cucumber
Sea Salt, to taste
1 Medium Carrot
1 Teaspoon Roasted Szechwan Peppercorn
Sauce:
2 Tablespoons Sesame Seed Paste
3 Tablespoons Light Soy Sauce
1 Tablespoon Chinese Rice Vinegar
1 Tablespoon Asian Sesame Oil
1 Tablespoon Granulated Sugar
2 Tablespoons Hot Chili Oil
1 Tablespoon Green Onion, white part only

Preparation:

Bring enough water to cover the chicken in a large saucepan to a boil.
Add the chicken and cook in the water for 20 minutes or until the chicken is cooked through.
Remove the chicken from the pot and let it cool.
Cut the chicken into small strips as close to the size and thickness of matchsticks as possible.
Peel the cucumber, and cut into thin slices to match the size of the chicken strips.
Peel the carrot and cut it into the same size strips as above.
Whisk together the sesame seed paste, soy sauce, rice vinegar, sesame seed oil, sugar and hot chili oil in a small bowl.
To serve, arrange the cucumber slices on a serving platter.
Lay the chicken on top.
Add the Sichuan peppercorn.
Pour the sauce over the top of the chicken.
Garnish with the carrot strips and shredded scallion.

Cooking Tip

Recipe Suggestion

To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving.

Cooking Tip

Recipe Suggestion

For a bit of color, try chopping up the rest of the green part of the green onion and garnishing the top when the recipe is completed. It’s just a nice addition to an already beautiful meal.