Tuesday, February 3, 2015

Bang Bang Chicken

With a name like that,  how could you resist? This is a really tasty salad from the New York Times. I would suggest making double the sauce though. It was fine as is, but we really wanted just a bit more and it keeps in the fridge so you can save the leftovers for a later dish. The sauce is so good you could pretty much just eat it with a spoon :-)

2 chicken breasts, cooked and shredded
1/2 head of iceberg lettuce, shredded
1/2 cup chopped cilantro
1/2 cup chopped mint
1 cucumber in slivers
2 scallions in slivers

2 T peanut oil
2 t sesame oil
2 T Chinese chili-beans sauce
1 T soy sauce
3 T creamy peanut butter
1 1/2 T rice wine vinegar
1 T sugar
2 T cold water

Mix all the sauce ingredients together. Will keep in fridge.

To assemble:  Mix about 4 T of sauce with the chicken. Arrange the lettuce, herbs, cuke and onion in bowls, drizzle with sauce. Add chicken--drizzle with more sauce.