Spice up weeknights with this feisty bang bang chicken.


  • 500g chicken breast fillets
  • 3cm piece fresh ginger, peeled, chopped
  • 2 tablespoons soy sauce
  • 200g dried thin rice noodles
  • 1 Lebanese cucumber, seeded, cut into long thin strips
  • 1 carrot, cut into long thin strips
  • 1 small red capsicum, cut into matchsticks
  • 3 green onions, thinly sliced diagonally
  • 1 cup bean sprouts
  • 1 tablespoon sesame seeds, toasted
  • 1 teaspoon sichuan peppercorns
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon caster sugar
  • 1 long red chilli, finely chopped


  1. Place chicken, ginger and soy sauce in a medium saucepan. Cover with 3 cups water. Place over medium heat. Bring to a simmer. Reduce heat to low. Cook for 10 minutes or until cooked through. Cool.
  2. Meanwhile, make Sichuan Dressing Place peppercorns in a small saucepan over high heat. Cook, stirring, for 1 minute or until fragrant. Using a rolling pin or mortar and pestle, crush peppercorns lightly. Place peppercorns in a jug. Add soy sauce, vinegar, sugar and chilli. Stir until sugar dissolves.
  3. Using a slotted spoon, transfer chicken to a large chopping board, reserving 2 tablespoons of the cooking liquid. Using a rolling pin, pound the chicken, then shred into pieces. Place chicken and reserved cooking liquid in a large bowl.
  4. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Add chicken, cucumber, carrot, capsicum, onion, sprouts and dressing to noodles. Toss to combine. Transfer to a serving bowl. Serve sprinkled with sesame seeds.