Bang Bang Chicken Vegetable Noodles Food

BANG BANG CHICKEN & VEGETABLE NOODLES

Steps:

• Bring a large pan of seasoned water to a simmer, add the chicken breasts and lower the heat to a gentle simmer. Poach for 8-10 mins or until the chicken is cooked through - test by cutting in half through the thickest part. Transfer to a plate to cool down while you prepare the noodles.
• Using a spiralizer fitted with the thicker noodle setting (or a julienne peeler), turn the courgettes and carrots into curly noodles. Tip them into a bowl with the spring onions, beansprouts and soya beans.
• In another bowl, mash the peanut butter and soy sauce together to loosen the peanut butter, then whisk in the chilli sauce, sesame oil, lime zest and juice, and 1 tbsp water. When the chicken is cool enough to handle, use two forks to shred it. Add to the vegetables, drizzle over the dressing and gently toss everything together until well coated. Transfer to a platter and scatter over the peanuts and chilli (if using). Leftovers will make a great packed lunch.

CHINESE BANG BANG CHICKEN

Steps:

• Place the ginger inside the chicken and sprinkle chicken with salt and pepper and half the soy sauce. place in large saucepan and leave for half an hour.
• Pour in water to cover the chicken and bring to a boil. cover and simmer for 1 hour until chicken is cooked, let cool and remove from water.
• Pull the chicken to pieces removing the meat from the bones.Cut meat into nice strips. mix with carrot and been sprouts.
• Heat the sesame and vegetable oils in a pan adding seeds and chilies, stir fry until lightly colored.
• Remove from heat and and stir in the sugar, sherry and remaining soy. pour over the chicken and marinate in fridge overnight.
• Serve cold on a serving dish pouring over any remaining marinade.