Bang Bang Chicken with Jasmine Rice

Bang Bang Chicken with Jasmine Rice

Ready in 30 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, January 20, 2019.



  • 1½ cups jasmine rice
  • 2¼ cups water

Peanut Sauce

  • ½ tsp grated ginger
  • 1 Tbsp GF soy sauce
  • 3 packs peanut butter
  • 1 Tbsp mild sweet chilli sauce
  • ½ cup water


  • 1 pack chicken thighs


  • ½ lettuce
  • 1 carrot
  • 1 Lebanese cucumber
  • 1 tomato
  • 1 pack mung bean sprouts

To Serve

  • 1 pack sesame seeds


  1. Cook rice Combine rice, first measure of water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Toast sesame seeds Heat a dry pot on medium heat. Toast sesame seeds for about 1 minute, stirring regularly, until golden. Remove from pot and set aside.
  3. Make peanut sauce Using same pot, combine all peanut sauce ingredients and bring to a simmer. Mix until smooth. Reduce heat to low and simmer until sauce has thickened slightly, stirring often, for about 7 minutes.
  4. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Pat chicken dry and season. Cook for about 6 minutes each side (depending on thickness), or until golden and cooked through. Remove from pan and cover, to rest for a few minutes. Dice 2-3cm, then toss through any resting juices. Toast
  5. Prep salad Thinly slice lettuce; grate carrot; cut cucumber in half lengthways and thinly slice; cut tomato into thin wedges.

Nutritional Information

Energy 2702 kj
646 kcal
Protein 35.1g
Carbohydrate 49.0g
Fat 34.1g