Bang Bang Chicken with Jasmine Rice

Bang Bang Chicken with Jasmine Rice

Ready in 35 minutes Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 20, 2019.


Sesame Rice

  • 1 cup jasmine rice
  • 1½ cups water


  • 1 pack chicken breasts
  • 1 pack peanut satay sauce
  • ¼ cup water

To Serve

  • ½ pack sesame seeds
  • 1 baby cos lettuce
  • 1 carrot
  • ½ Lebanese cucumber
  • ½ pack cherry tomatoes
  • ½ pack mung bean sprouts


  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 lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Toast sesame seeds Heat a dry fry-pan on medium heat. Toast sesame seeds for about 1 minute, stirring regularly, until golden. Remove from pan and set aside.
  3. Cook chicken Heat a drizzle of oil in previous fry-pan, on medium-high heat. Pat chicken dry, dice 2cm and season. Cook for 5-6 minutes, turning, until cooked through. Add satay sauce and second measure of water to pan. Cook for 1 minute, until heated through. Remove from heat and set aside, covered, to rest.
  4. Prep salad Thinly slice lettuce; grate carrot; cut cucumber in half lengthways and thinly slice; cut cherry tomatoes in half.

Nutritional Information

Energy 2794 kj
668 kcal
Protein 34.8g
Carbohydrate 52.5g
Fat 34.8g