I realize that it’s terribly cold right now, and a salad recipe isn’t exactly what everyone is craving, but I whipped this up for dinner last week and it was so good I had to share it. I haven’t had Bang Bang Chicken in donkey’s years. But it’s my little brother’s favourite Chinese dish in the whole wide world. Every time we go for Chinese back home he insists on ordering it. I had all but forgotten about this dish, but when I was trying to figure out what to do with my chicken breasts the other night it came screaming back to me. I luckily had all the ingredients in my cupboard so I was able to whip it up in just a flash.



2 chicken breasts

1/2 a cucumber

1 red pepper

1 bunch of spring onions

1  small wedge of red  cabbage

For the sauce 

1/2 a cup of mayonnaise

1/4 of a cup of sweet chili sauce

1/2 a cup of peanut butter

3 tablespoons of sesame seed oil

1 teaspoon of hot sauce

1/2 an inch of fresh ginger (finely grated)

A large pinch of paprika

Salt & pepper to taste



1. Cook your chicken breasts, then shred them when they have cooled.

2. Slice all the vegetables into thin long pieces.

3. To make the sauce mix all the ingredients together, adjusting for your own personal taste. Then mix with the chicken. You can serve however you like. Though I quite enjoy the chicken and vegetables wrapped in a piece of lettuce.





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