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Chicken Bang Bang

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. 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.

  2. Combine peanut butter, garlic, ginger, lemon juice, soy sauce and sirracha and mix until you have a smooth sauce. Set aside.

  3. Cook pasta according to instructions and set aside.

  4. 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.

  5. 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.

  6. Add peanut mixture to pasta. Add chicken and then vegetables on top, add scallions and fried wonton strips.