Sichuan 'Bang Bang' chicken with spicy peanut sauce recipe

1. 1

   Put the chicken breasts in a medium pan and cover with cold water.

2. 2

   Add the garlic, ginger, bay leaf and chilli, cover with a lid and bring the water to the boil.

3. 3

   Then turn down the heat and simmer for 1012 minutes or until the chicken is cooked all the way through and piping hot.

4. 4

   Meanwhile, place the dressing ingredients in a large bowl, add salt and pepper and set aside.

5. 5

   Once the chicken is cooked remove it from the liquid and set it aside to cool down a little.

6. 6

   Fish out and discard the garlic, ginger, bay leaf and chilli with a slotted spoon.

7. 7

   Add 5 tablespoons of the cooking liquid to the dressing in the bowl and whisk everything together until combined.

8. 8

   Top the water up in the pan so there is enough to cook the noodles in.

9. 9

   Return to a high heat and bring to the boil.

10. 10

    Cook the noodles according to the packet instructions.

11. 11

    Once cool enough to handle, slice the chicken into 1cm pieces or shred it using a fork.

12. 12

    Add to the dressing along with the carrot, spring onion and cucumber.

13. 13

    Once cooked, drain the noodles well and rinse them under cold running water to help cool them down a little.

14. 14

    Add them to the salad also and toss everything together until evenly coated in the dressing.

15. 15

    Divide amongst serving bowls, top with the ripped up coriander or basil leaves, if liked, and serve.

* Per serving · 4 servings · Values may vary.