Bang bang chicken salad

Bang bang chicken salad

  • serves 4
  • A little effort

This bang bang chicken salad recipe serves 4 in under an hour, or save the leftovers for your lunchbox



  • skinless chicken thigh fillets 6
  • coconut milk 400g tin
  • fish sauce 1 tbsp
  • green beans 300g, trimmed
  • spring onions 4, finely shredded
  • cucumber 1/2, seeds scraped out and shredded
  • red chilli 1, finely shredded toasted sesame seeds to serve
  • crunchy peanut butter 125g
  • red chilli 1, finely chopped
  • soy sauce 3 tbsp
  • sesame oil 2 tbsp


  • Step 1

    Put the chicken in a wide, shallow pan with the coconut milk and fish sauce, bring to the boil, then simmer with the lid on for 10 minutes. Take off the heat and leave to cool completely in the liquid.

  • Step 2

    Meanwhile, cook the green beans in boiling water for 3 minutes then cool under cold water. Drain and halve lengthways.

  • Step 3

    To make the peanut sauce, put the peanut butter in a small pan with 150ml boiling water and warm gently for 5 minutes, stirring occasionally. Stir in the chilli and the soy sauce then take off the heat and whisk in the sesame oil. You might need to add a little more boiling water to thin it to a sauce.

  • Step 4

    Shred the chicken, (you can freeze the poaching liquid and use it for a curry base later), then pile onto plates with the rest of the veg, spooning over the peanut sauce as you go. Finish with shredded chilli and some sesame seeds if you like.

Nutritional Information

  • Kcals 620
  • Fat 46.6g
  • Saturates 20.3g
  • Carbs 16g
  • Fibre 6.1g
  • Protein 31.5g
  • Salt 2.7g