Simon's Bang! Bang! Chicken
10 mins prep
Cooking time 20 - 25 mins very much a stir fry….
Med pan salted boiling water for rice
Large Wok
Thai fragrant Rice (mixed with wild rice is good for this)
3 chicken breasts thinly sliced (not cubed)
1 red chilli (finely chopped and de-seeded)
3 cloves of garlic
1 red pepper (Sliced)
1 large onion (sliced) Thumb sized piece of fresh ginger, grated or cut finely.
Coarse Salt and pepper
Thick Chicken stock (1 pint)
Jar Coarse peanut butter (smooth is no good)
Thick Coconut milk (small can)
1 lime
Ground nut oil (small bottle)
Add
Put rice on – this needs to go sticky so plenty of water (cardamom pods optional)
Make chicken stock (3 cubes (knorr are best) with boiling water
Add half jar peanut butter and ½ coconut milk and mix and leave for later
Heat oil in pan
Slice onion and garlic add to the hot oil
Add chillis, ginger and red pepper
Add salt and pepper to taste
Add juice of 1 lime (do not throw away)
Stir in chicken and add healthy dollop of peanut butter (2-3 table spoons)
Mix together and keep on high heat
Add stock – this will reduce down – keep heat high
Stir occasionally when it starts to stick to pan
You want the consistency to be thick and runny but you want to coat the ingredients well.
Serve on sticky rice Shred some of the lime peel on top.
You can also use the sauce to make chicken Satay
Goes well with nice fruity white wine
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