Bong Bong Chicken
Szechwan-inspired cold chicken tossed in spicy peanut sauce, served over sesame glass noodles with cucumber matchsticks.
AmericanChickenEasy30 minBy Northstar
Ingredients
Servings
4
- 1 recipe poached chicken, shredded
- 2/3 cup Szechwan peanut sauce
- 0.3 lb glass noodles
- 0 to taste sesame oil
- 0 to taste salt and freshly ground black pepper
- 0.8 lb firm cucumbers
- 4 tbsp coarsely chopped fresh coriander leaves
Instructions
- 1
Toss the shredded chicken in the Szechwan peanut sauce. Mix well. Season with salt and pepper. Cover and refrigerate.
- 2
Soak the glass noodles in water until soft and silky. Drain and toss with sesame oil. Season with salt and pepper.
- 3
Peel the cucumbers and cut in half lengthwise. Using a spoon, remove the seeds. Cut the cucumbers into matchstick strips, about 2 inches long. Toss with sesame oil and season with salt and pepper.
- 4
To serve, mound the noodles in the center of each plate. Arrange the cucumbers around the noodles. Spoon the peanut chicken mixture over the noodles and garnish with fresh coriander.
Tags
chickenasianemerilnoodlesszechwanpeanut sauce