Sichuan Bang Bang Chicken

• 份量: 2 servings
• 准备时间: 20 minutes
• 总时间: 35 minutes

配料

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

步骤

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.

营养

• 每份大小: 1
• 卡路里: 360 kcal
• 总脂肪: 29 g
• 饱和脂肪: 5 g
• 不饱和脂肪: 22 g
• 胆固醇: 1 mg
• 钠: 1133 mg
• 总碳水化合物: 21 g
• 膳食纤维: 3 g
• 总糖: 12 g
• 蛋白质: 10 g