Bang Bang Chicken

bbc.co.uk

Jenny McCullough

Scottish cook

500ml/18fl oz fresh chicken stock

2 tbsp roughly chopped fresh root ginger

1 tsp five-spice powder

2 star anise

1 tbsp light soy sauce

2 skinless chicken breasts

1 small cucumber, julienned

1 carrot, julienned or grated

50g/1¾oz sugar-snap peas, halved lengthways

3 spring onions, cut into thin strips/shredded

small handful fresh coriander leaves or Thai basil leaves, plus extra for garnish

salt and freshly ground black pepper

subheading: For the bang bang sauce:

75g/2½oz crunchy peanut butter

1 tsp toasted sesame oil

1 tbsp soy sauce

1 tsp runny honey

1 tsp rice wine vinegar

½ tsp finely grated garlic

½ tsp finely grated fresh ginger

subheading: To serve:

1 red chilli, finely sliced or diced

1 tbsp roasted peanuts, roughly chopped

2 tsp toasted sesame seeds

2 limes, halved

Directions at bbc.co.uk

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