Monday, 12 March 2018

Banyan's Bang Bang Chicken At Home Recipe

Once again I wanted to share with you one my my favourite dine-out dinners and how you can re-create it at home. Something I really enjoy is going out and exploring new dishes, and then bringing then adapting these in my own kitchen for a restaurant-style evening at home, whilst cutting the cost!

Banyan seems to be one of our top lunchtime spots at work for birthdays or payday lunches, and have always opted for the Bang Bang Chicken Salad - not necessarily to be healthy but because I just love a bit of peanutty goodness in my life! When this dish is served at Banyan, the chicken is warm but the salad cold, which I think works well, but at home, I prefer to serve my chicken and veg piping hot, with a side of crispy cold kale to really give it an extra savoury crunch. This also goes down a treat with a side of Halloumi if you're feeling extra hungry.

What you'll need (to serve 2)
  • 1tbsp olive oil 
  • 1 x clove garlic 
  • Spring onions 
  • 2 x large chicken breasts 
  • Mixed greens of your choice- Mangetout, cabbage, bean sprouts, sugar snaps all work well.
  • 500 grams of kale
  • 1 red pepper
  • 250 grams of brown rice (microwaveable)
  • 3 tbsp crunchy peanut butter
  • 1tbsp honey
  • 2 tbsp soy sauce
  • Powder ginger
  • 1 kcal spray (4 sprays)
  • 1 tsp sugar
  1. Turn on the oven and put on a 220 degree heat (or gas mark.)
  2. Start by cutting your chicken breast into smaller, longer pieces strips and crushing the garlic.
  3. Heat olive oil in a large, flat pan on a medium heat
  4. Once hot, add the garlic and soften.
  5. Once soft, add the chicken breast, lowering the temperature to low-medium.
  6. Meanwhile, add the peanut butter, soy sauce and honey to a bowl and mix until a thick consistency is created.
  7. Once the chick starts to brown, add in the sauce.
  8. Finely chop desired amount of spring onions and add to the same. 
  9. Continue to cook on a low-medium heat for ten minutes.
  10. Meanwhile, it's time to prepare your veg. Take your desired green vegetables and cook as required. 
  11. Take the kale and spread across a large baking tray, spreading out the leaves
  12. Sprinkle a generous amount of ginger and 1 tsp of sugar over the kale.
  13. Put in the piping hot oven for 5 minutes, turning once.
  14. The chicken should now be coated in a sticky-type sauce and should be cooked through.
  15. Microwave the brown rice.
  16. Take out the kale and serve with the greens, chicken and brown rice.
  17. Enjoy!
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