bang bang chicken
for the sauce
Put the stock, ginger, Chinese five-spice, star anise, soy and chicken in a small saucepan and bring to the boil. Reduce the heat, cover, and simmer for around 12 minutes, or until cooked through. Remove the chicken to a plate and drain the stock through a fine sieve, reserving around 100ml of the drained stock.
For the sauce, combine all the sauce ingredients in a small food processor. Blitz together, adding the reserved stock a tablespoon at a time until you have a sauce the consistency of pouring cream. Season to taste.
Mix the cucumber, carrot, sugar snap peas and spring onions into a large serving bowl. Shred the chicken into large pieces and add to the bowl along with the coriander or Thai basil leaves. Pour over the bang bang sauce and stir well. Garnish with the red chilli, peanuts, and sesame seeds, and serve with lime wedges on the side.