Bang Bang Chicken with Slaw & Rice

Bang Bang Chicken with Slaw & Rice

Ready in 30 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 26, 2020.



  • 1 1/2 cups brown rice
  • 2 1/4 cups water


  • 600g chicken breasts
  • 2 cups water
  • 2 Tbsp GF soy sauce
  • 1 Tbsp sesame oil


  • 2 baby bok choy, thinly sliced
  • 1 carrot, grated
  • 1/2 telegraph cucumber, cut into sticks about 1 x 5cm


  • 15g sesame seeds
  • 1 spring onion, thinly sliced

Satay Sauce

  • 200g satay sauce
  • 1/4 cup water


  1. Cook rice. Combine rice, first measure of water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
  2. Cook chicken. Pat chicken dry and place in a pot with second measure of water, 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 together in a bowl with a drizzle of sesame oil and vinegar. Season to taste with salt and pepper.
  4. Prep garnishes. 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. Set spring onion aside.
  5. Heat satay sauce & finish chicken. Add satay sauce and third measure of water to reserved pot and cook, stirring, for about 2 minutes, until heated through. Roughly pull chicken apart using two forks and season with salt and pepper.
  6. Serve rice and slaw with chicken, satay sauce, sesame seeds and spring onion.

Nutritional Information

Energy 2832 kj
677 kcal
Protein 45.2g
Carbohydrate 71.4g
Fat 23.3g