Sichuan Bang Bang Chicken

• servings: 2 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

Salt

1 large or 2 small boneless skinless chicken breast halves

1 English cucumber (or 2 medium Persian cucumbers)

2 scallions (white and light green part only, thinly sliced diagonally)

2 cloves garlic (minced)

1 teaspoon minced ginger

1/4 cup water

3 tablespoons smooth peanut butter

2 tablespoons soy sauce

2 tablespoons toasted sesame oil

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon crushed red pepper flakes (or chili garlic sauce, or to taste)

1 tablespoon toasted sesame seeds

Directions

Bring a small saucepan of salted water to a boil. Place the chicken breast in the boiling water, reduce heat to medium-low and gently poach for 12-15 minutes or until no longer pink. Drain and cool.

Meanwhile, slice the cucumbers lengthwise and remove any seeds. Thinly slice diagonally and place on a platter or serving plate.

Scatter the scallion over the cucumbers.

MAKE THE SAUCE: Combine garlic, ginger, water, peanut butter, soy sauce, sesame oil, rice vinegar, sugar and crushed red pepper flakes or chile-garlic sauce in a bowl and whisk until smooth.

Shred the chicken and add it to the sauce.

Place the chicken and sauce over the cucumbers.

Garnish with sesame seeds.

Toss the chicken with the cucumbers, serve on plates garnished with additional sesame seeds.

Nutrition

• Serving Size: 1
• Calories: 360 kcal
• Total Fat: 29 g
• Saturated Fat: 5 g
• Unsaturated Fat: 22 g
• Cholesterol: 1 mg
• Sodium: 1133 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 3 g
• Total Sugars: 12 g
• Protein: 10 g