Bang bang chicken

By Birgitta

This has all the zip, bang and crunch of a convoy of tuk tuks - perfect sunny weather eating if you like it feisty.

Ingredients

• 1 skinless free-range chicken breast
• 2 tbsps rice wine vinegar
• 15 About 15g ginger, grated
• 2 tbsp sweet chilli sauce
• 1 heart of romaine lettuce or baby gem, sliced
• Few mushrooms, sliced
• 1 carrot, peeled then use the peeler to cut off ribbons
• 2 spring onions, trimmed and chopped on the diagonal
• 1 red pepper, cut into strips
• Big handful beansprouts
• Handful sugar snaps
• 4 tbsps crunchy peanut butter, organic is good
• 2 bird's-eye chillies, sliced - if you like it hot
• Handful Thai basil, or regular if you can't get Thai, roughly chopped
• Handful coriander, roughly chopped
• Juice of 1 lime
• Handful peanuts

Details

Servings 2
Adapted from guardian.co.uk

Preparation

Step 1

Take the little fillet off the chicken breast, then slice the breast as if to butterfly it but keep going so you cut it in half flat-ways. Put the three chicken pieces into a pan with the rice wine vinegar, 150ml of water, grated ginger and sweet chilli sauce. Season well and poach on a high heat for about eight minutes, turning after five.

Use this time to prepare your vegetables.

Once the chicken is cooked, turn off the heat and lift the pieces out of the pan, retaining the poaching liquid. Stir the peanut butter into the liquid, with the chilli, basil, coriander, lime juice and two tablespoons of water. Mix well, taste and season.

Roughly shred the chicken and mix everything together in a big bowl, thoroughly coating it all with the dressing. Finish with a handful of peanuts.