2 skinless free-range chicken breasts
1 pint(580ml) chicken stock
4 Tablespoons reduced fat smooth peanut butter
2 Tablespoon light soy sauce
1 Tablespoon rice vinegar
1 teaspoon dry sherry
1 teaspoon sesame oil
1 teaspoon runny honey
1 pinch cayenne pepper
2 cloves garlic, finely grated
1 carrot, thinly sliced
4-5 spring onions, thinly sliced
1 gem lettuce, washed & drained
First take a shallow saucepan and place the chicken breasts in the bottom then add the cold chicken stock until the chicken breasts are completely submerged; add a little extra water if required to cover them.
Bring quickly to the boil then reduce the heat and simmer gently for 10-12 minutes until cooked through.
Try experimenting by adding things like bay leafs or Sichuan peppercorns to the pan.
Meanwhile prepare the sauce by combining the peanut butter, soy sauce, rice vinegar, sherry, sesame oil, runny honey, pinch of cayenne pepper and the garlic in a food processor, blending until it's smooth; then put to one side.
Next finely slice the carrot and spring onion, ideally using a mandolin to produce wafer thin slices.
When the chicken breasts are cooked through take them out of the stock and put them to one side to go cold.
When they're cold cover each chicken breast in kitchen film and place them on a chopping block, then hit the chicken breasts with a kitchen mallet or a rolling pin until the fibres start to separate.
Then take the chicken out of the kitchen film and pull each breast into thin strips, then add them to the sauce and combine thoroughly.
Then simply arrange the gem lettuce leaves on a plate and spoon in some of the chicken; top with the sliced carrot and spring onion and serve your Bang-Bang Chicken.