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02 October, 2014


Sesame Bang Bang Salad

Remember that nice book I got from HomeSense called 'Cook on a Shoestring'? I flipped through it and found this great looking recipe for a chicken bang bang salad.

As a big fan of Asian cooking I got right on board with this.

Sesame Bang Bang Salad

I really like this recipe because it’s basically a cross between a stir fry and a salad. You can eat it hot or cold which is always a plus.

Sesame Bang Bang Salad

The vegetables stay really fresh and crunchy, even once they’ve been in the wok.
Sliced vegetables
Stir fry vegetables
Toasted Sesame Seeds

You can use leftover chicken, from a roast for example, or oven bake some chicken thighs as I did.

There’s so much colour and I think it’s a lovely looking dish. Make it when you have people round, they’ll be impressed by your skills. 


400g Boneless and skinless chicken thighs
2 Heaped teaspoons of Chinese five-spice
1/2 Cucumber cut into strips and the seeds removed
1 Large carrot cut into flat strips using a vegetable peeler
6 Spring onions cut into strips
300g Rice noodles, cooked as per package instructions or buy fresh
1 Tablespoon of Sesame oil

For the dressing 

1 Teaspoon of toasted sesame seeds
3 Tablespoons of crunchy peanut butter
2 Tablespoons of soy sauce
3 Tablespoons of sweet chilli sauce
1/2 Teaspoon of chilli flakes
Juice of 1 lime
50ml water

+ Optional

1 teaspoon of toasted sesame seeds for sprinkling

First things first

If you have some leftover cooked chicken shred and use this. Otherwise season chicken thighs with 2 heaped teaspoons of Chinese five spice, sesame oil, salt and pepper. Pop this in the oven for 25 minutes at 190°C/Gas 5 making sure it’s crispy on top and cooked through. Once it’s cooled shred it. Toast 1 tablespoon of sesame seeds in a non-stick pan by stirring over a medium heat until light brown.


1. Cut the cucumber, carrot and spring onions into strips and leave to one side.
2. Heat the peanut butter, soy sauce, sweet chilli sauce, sesame seeds, lime juice and chilli flakes in a pan for 5 minutes to make the dressing. Stir on a low heat, adding a small amount of water occasionally to loosen the sauce. 
3. Put a little sesame oil in a hot wok and add the rice noodles, cucumber, spring onions and carrots. Mix well, then add the shredded chicken.
4. Pour over the dressing making sure it evenly coats the salad. 
5. Plate up and sprinkle with toasted sesame seeds. 



I have decided to add my Sesame Bang Bang Chicken recipe to Lucy at Supergoldennbakes' lovely #cookblogshare.


  1. This looks really delicious! I love anything with sesame seeds and this would make such a good lunch, especially with leftover roast chicken. Thanks for linking to #CookBlogShare lovely to discover your blog : )

    1. Thank you so much Lucy for your comments. I really love your #cookblogshare concept, it's so inspiring and fun.


  2. That looks so colourful and tasty, a perfect lunch or dinner! #CookBlogShare (

    1. Thank you Caroline for your lovely comment :)


  3. Hi Segi, I am a big fan of bang bang chicken with rice vermicelli and this looks good. Also I love the bowls you bought from Homesense, I may need to invest!!

    1. Hi Felicity,

      Thanks so much for commenting :) . Check out HomeSense if you can, they have some really lovely things.