May 20, 2013
It all started with a little fillo cup appetizer filled with chicken, scallions and a kicking peanut sauce. I’ve made these many times and from what I’ve heard, always gotten great reviews. I think it’s because the flavor combination is crunchy, creamy and spicy all in the same bite
The other day, my friend Karen and I were discussing lunch ideas for a couple of things she was working on and my little appetizer cup came up. She mentioned that it was too bad that it wasn’t a meal.
That made me think.
I thought it was a great idea.
It can now be considered an entrée.
And that is one reason I love cooking and you should not be afraid of it. You can take an idea from one little thing and turn it into something that is completely different and yet, still so incredibly good. All it takes is a thought, a conversation or a suggestion and you can run with it and make it your own. It doesn’t matter if it doesn’t turn out well. Make it again or change it. It’s all about trying new things.
You could even change this recipe. Try shrimp with it, thicker noodles, different vegetables or spices to increase the heat a little…whatever you like to make it your own. Just don’t be afraid.
Send me pictures and let me know what you did. I would love to see the ideas that you come up with!
Chicken Bang Bang
- 10 wonton wrappers, cut into 1/4 inch strips
- 1/4 cup vegetable oil plus 2 tablespoons
- 8 tablespoons smooth peanut butter
- 2 cloves garlic, minced
- 2 1/2-inch piece fresh ginger, grated (easier to do if frozen)
- 4 tablespoons fresh lemon juice
- 2 tablespoons dark soy sauce
- 1/2 sirracha or tabasco (can add more for extra heat)
- 1 red bell pepper, seeded and sliced very thin
- 1 small bunch of baby bok choy, chopped
- 1/2 package angel hair pasta or sesame noodles
- 1/4 (or more) cup pasta water
- 2 boneless, skinless chicken breasts
- 1 bunch scallions, finely sliced on a diagonal to make sharp spikes
heat vegetable oil in heavy duty pan over medium high heat. Fry wonton wrappers in hot oil until golden brown. Remove, season with salt and pepper and set aside.
Combine peanut butter, garlic, ginger, lemon juice, soy sauce and sirracha and mix until you have a smooth sauce. Set aside.
Cook pasta according to instructions and set aside.
Heat oil in a saucepan. Add red peppers and bok choy and toss for 1-2 minutes until heated through but still tender crisp. Set aside.
Pound or filet chicken breasts so that they are about 1/4 inch to 1/2 inch thick. Season chicken well with salt and pepper. In the same pan, cook chicken on medium high for 2-3 minutes on each side. Let rest for 10 minutes and slice.
Add peanut mixture to pasta. Add chicken and then vegetables on top, add scallions and fried wonton strips.