Try this bang bang chicken salad, then check our more of our chicken salad recipes such as our chicken satay noodle salad. Also try our pork biang biang noodles and bang bang prawn stir-fry. For a veggie version, try our bang bang cauliflower.


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


  • 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.


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