Bang Bang Chicken with Slaw & Rice

Bang Bang Chicken with Slaw & Rice

Ready in 30 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, April 26, 2020.



  • 3/4 cup jasmine rice
  • 1 cup + 2 Tbsp boiling water


  • 300g chicken breasts
  • 1 cup water
  • 1 Tbsp soy sauce
  • 1/2 Tbsp sesame oil


  • 1 baby bok choy, thinly sliced
  • 1 carrot, grated
  • 1 Lebanese cucumber, cut into sticks about 1 x 5cm


  • 1 spring onion, thinly sliced
  • 1 Tbsp sesame seeds

Satay Sauce

  • 100g satay sauce
  • 1 Tbsp water


  1. Bring a full kettle to the boil. Cook rice. Place rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with a lid on. Reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Poach chicken. Pat chicken dry and place in a pot with water measure, soy sauce and sesame oil. Cover with a lid and bring to a gentle boil on medium heat. As soon as it boils, turn off heat and leave, still covered, for 15 minutes.
  3. Prep slaw. Prep bok choy, carrot and cucumber and toss in a large bowl with a drizzle of sesame oil and vinegar. Season to taste with salt and pepper.
  4. Prep garnishes. Prep spring onion and set aside. Heat a dry pot on low-medium heat. Toast sesame seeds, stirring often, for 1–2 minutes, until golden and fragrant. Remove from pot and set aside. Reserve pot.
  5. Cook satay sauce & finish chicken. Add satay sauce and water measure to reserved pot and cook, stirring, for about 2 minutes, until heated through. Roughly pull chicken apart using two forks. Season with salt and pepper.
  6. Serve rice and slaw with chicken, satay sauce, spring onion and sesame seeds.

Nutritional Information

Energy 2831 kj
677 kcal
Protein 46.1g
Carbohydrate 73.1g
Fat 21.9g