{"id":422,"date":"2011-12-10T20:30:03","date_gmt":"2011-12-10T20:30:03","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/12\/10\/bang-bang-chicken-salad\/"},"modified":"2011-12-10T20:30:03","modified_gmt":"2011-12-10T20:30:03","slug":"bang-bang-chicken-salad","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/asian-recipes\/bang-bang-chicken-salad\/","title":{"rendered":"Bang bang chicken salad"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 large chicken breast (skinless),<\/li>\n<li> 1 handful spring onions, chopped,<\/li>\n<li> 2 tbsp groundnut oil,<\/li>\n<li> 2 chillies, de-seeded and chopped,<\/li>\n<li> 1 tsp ginger, grated,<\/li>\n<li> 1 tsp seasme seeds, toasted,<\/li>\n<li> 1 tbsp smooth peanut butter, <\/li>\n<li> 1 tbsp sesame oil, <\/li>\n<li> 1 tsp brown sugar, <\/li>\n<li> dash of rice wine, <\/li>\n<li> 50g bean sprouts, <\/li>\n<li> 3 spring onions shredded, <\/li>\n<li> 50g carrots grated, <\/li>\n<li><\/li>\n<\/ul>\n<ul>\n<li>&nbsp;<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>Place the chicken in a small pan, pour over enough water to cover and add the handful of spring onion and a little salt. Cover and poach gently for about 6 minutes or until cooked through. Remove the chicken from the pan and when cool, finely shred.<\/p>\n<p> Heat the groundnut oil in a wok over a high heat and add the chillies, ginger, sesame seeds, peanut butter, sesame oil, sugar and rice wine. Turn down the heat and bring the sauce to a simmer. Cook for a couple of minutes before turning out the heat and allow the sauce to cool. <\/p>\n<p> In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the shredded spring onions and carrots and arrange on a plate. Top with the shredded chicken and drizzle over the peanut sauce before serving at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 large chicken breast (skinless), 1 handful spring onions, chopped, 2 tbsp groundnut oil, 2 chillies, de-seeded and chopped, 1 tsp ginger, grated, 1 tsp seasme seeds, toasted, 1 tbsp smooth peanut butter, 1 tbsp sesame oil, 1 tsp brown sugar, dash of rice wine, 50g bean sprouts, 3 spring onions shredded, 50g carrots [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,7,31,35],"tags":[41,45],"class_list":["post-422","post","type-post","status-publish","format-standard","hentry","category-asian-recipes","category-chicken-recipes","category-salad-recipes","category-starter-recipes","tag-asian-recipes","tag-chicken-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=422"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/422\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}