Warm Bang Bang Chicken Salad with Rice

Warm Bang Bang Chicken Salad with Rice

Ready in 25 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 4, 2015.

Our take on the popular Chinese Bang Bang Chicken dish, served as a salad and paired with jasmine rice.



  • 2 cups jasmine rice
  • 3 cups water
  • 1/4 teaspoon sesame oil


  • 600 g chicken breasts
  • 3 cups cold water
  • 3 tablespoons soy sauce
  • 1/2 teaspoon sesame oil


  • 1/2 teaspoon finely grated ginger
  • 1/4 cup soy sauce
  • 6 tablespoons peanut butter
  • 3-4 tablespoons sweet chilli sauce
  • 2 tablespoons runny honey
  • 1/2 cup water


  • 2 tablespoons sesame seeds
  • 1/2 iceberg lettuce
  • 2 spring onions
  • 2 carrots
  • 1/2 telegraph cucumber
  • 2 handfuls mung bean sprouts


  1. Combine rice, water, sesame oil and a pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Pat chicken dry with paper towels. Place in a medium pot with water, soy sauce and sesame oil, cover with a lid and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15 minutes. The residual heat will cook chicken through. When cool enough to handle, roughly shred chicken using two forks.
  3. Heat a small, dry, pot on low to medium heat; add sesame seeds and cook, stirring often, for 1–2 minutes or until lightly golden and fragrant. Remove from pot and set aside. Using same pot, combine all satay sauce ingredients, mix until smooth then leave to simmer on low heat until sauce has thickened slightly. Add more water to thin out if desired.
  4. Prepare salad; finely shred lettuce; thinly slice spring onions (keep green part separate, to serve); peel carrots; cut carrot and cucumber into batons about 1cm x 5cm.
  5. Place lettuce on a large sharing plate then top with all remaining salad ingredients. Top with shredded chicken, spoon over satay sauce and garnish with spring onion (green part) and sesame seeds. Serve rice on the side.

Nutritional Information

Energy 2729 kj
652 kcal
Protein 41.4g
Carbohydrate 82.1g
Fat 17.0g