Bang Bang Chicken Salad

Bang Bang Chicken Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 14, 2018.



  • 1½ cups Japanese brown rice
  • 2¼ cups water

Satay Sauce and Chicken

  • ½ tsp grated ginger
  • 1 Tbsp GF soy sauce
  • ¼ cup smooth peanut butter
  • 1 Tbsp GF mild sweet chilli sauce
  • 1 Tbsp honey
  • ½ cup water
  • 550g chicken thighs

To Serve

  • ½ iceberg lettuce
  • 1 carrot
  • ½ telegraph cucumber
  • 2 tomatoes

Have Handy

  • pepper
  • olive oil
  • salt


  1. Cook rice Preheat BBQ hot plate to medium-high (if using). Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Make satay sauce Using the same pot, combine all satay sauce ingredients (except chicken). Bring to a simmer and mix until smooth. Reduce heat to low and simmer for about 7 minutes, until sauce has thickened slightly, stirring often.
  3. Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry and season with salt. Cook for 4-5 minutes each side (depending on thickness), or until golden and cooked through. Alternatively, do this on the BBQ. Remove chicken from pan and rest for 3 minutes. Dice 2-3cm.
  4. Prep veggies Thinly slice lettuce; peel carrot into ribbons; cut cucumber in half lengthways, then thinly slice; dice tomatoes 2cm.
  5. Serve rice topped with chicken and satay sauce, then place veggies on the side.

Nutritional Information

Energy 2505 kj
599 kcal
Protein 30.1g
Carbohydrate 63.9g
Fat 24.4g