Bang Bang Chicken

By patticakes

The name comes from Chinese street vendors who bang two sticks together.

Ingredients

• Whole boneless, skinless chicken chicken breast, 9 oz.
• 1 European cucumber, thinly sliced (if using food processor, cut in half lengthwise so it fits the feed tube)
• 1 ts salt
• 1 medium clove garlic
• 1 medium scallion
• 3 tbs water
• 2 tbs creamy peanut butter
• 2 tbs sesame oil
• 1 tbs soy sauce
• 1 tbs red wine vinegar
• 2 ts sugar
• 1 ts hot chili oil
• cilantro sprigs for garnish

Details

Servings 6

Preparation

Step 1

Cover the chicken in water in a saucepan and bring to boil. Cover and simmer for 5 min. Remove from heat and let sit, covered for 20 min.

Slice the cucumber with the thin slicing disc of a food processor. Place in a colander and sprinkle with the salt. Drain for 10 min, then rinse and pat dry. Arrange the cucumber slices on a serving platter.

Shred the cooled chicken with the grain into irregular julienne strips. Place on top of the cucumber and refrigerate.

Make the sauce:
Use a food processor to finely chop the garlic - about 10 seconds. add the scallion and pulse to chop coarsely. Add the remaining ingredients and process to combine.

Pour half the sauce over the chicken and cucumber and garnish with the cilantro. Serve the remaining sauce separately.