Bang bang chicken

Tana Ramsay's sticky starter with peanut coated chicken and crunchy vegetables is a children's favourite
By Tana Ramsay
Bang bang chicken
  • Rating:
  • Serves: 4 children
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 250 g smooth or crunchy peanut butter
  • 2 tbsp sweet chilli sauce
  • 2 tbsp toasted sesame oil
  • 1 tsp vegetable oil
  • 2 carrots, peeled and cut into long shreds
  • 3 spring onions, cut into long shreds
  • 1/2 cucumber, deseeded and cut into long shreds
  • 2 tbsp rice vinegar
  • 3 chicken breasts, cooked and shredded
  • 4 tsp sesame seeds

Tips and Suggestions

Tana poaches her chicken breasts in simmering water or chicken stock for about 20 minutes, until cooked through.


1. Spoon the peanut butter into a heatproof bowl, add 2 tablespoons water, the chilli sauce and both oils and stir through. Sit the bowl over a pan of boiling water, as it warms it will soften to a pouring consistency.

2. Shred the chicken breasts and set aside.

3. Put all the vegetables in a bowl and stir through the rice vinegar. Arrange on a serving plate, put the shredded chicken on top and spoon over the peanut sauce generously. Finish by sprinkling over the sesame seeds.

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