Bang Bang Chicken with Jasmine Rice

Bang Bang Chicken with Jasmine Rice

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 20, 2019.


Sesame Rice

  • 2 cups jasmine rice
  • 3 cups water

Peanut Sauce

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


  • 1 pack chicken breasts

To Serve

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


  1. Combine rice, first measure of water and ½ tsp 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 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. Bring to a simmer and mix, until smooth. Reduce heat to low and simmer until sauce has thickened slightly, stirring often, for about 7 minutes.
  4. Cook chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Heat a drizzle of oil in a fry-pan on mediumhigh heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Dice 2cm, then toss through any resting juices.
  5. Prep salad Thinly slice lettuce; grate carrot; cut cucumber in half lengthways and thinly slice; cut cherry tomatoes in half. Place on a platter, along with mung bean sprouts, chicken and peanut sauce.

Nutritional Information

Energy 2508 kj
599 kcal
Protein 32.6g
Carbohydrate 48.4g
Fat 30.3g