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Bang Bang Chicken with Brown Rice

One of our high rater recipes straight from Fresh Start deliveries!
Servings 2
Cook Time 35 mins



  • 75g brown rice

Peanut Sauce

  • ½ tsp finely grated ginger
  • ½ Tbsp soy sauce (use GF if required)
  • 2 Tbsp peanut butter
  • ½ tsp honey
  • ¼ cup lite coconut milk


  • 275g skinless, boneless chicken breast

To serve

  • 2 tsp sesame seeds
  • ½ cos lettuce, thinly sliced
  • ½ carrot, grated
  • 1 Lebanese cucumber, halved lengthways and thinly sliced
  • 2 radishes, halved and thinly sliced
  • 1 handful mung bean sprouts
  • ¼ cup chopped mint leaves


  • Bring a pot of salted water to the boil
  • Cook rice in pot of boiling water for 18–20 minutes, until tender. Drain and return to pot. Keep warm.
  • Heat a dry pot on medium heat. Toast sesame seeds for about 1–2 minutes, stirring regularly, until golden. Remove from pot and set aside.
  • Using same pot, combine all peanut sauce ingredients. Bring to a simmer and mix, until smooth. Reduce heat to low and simmer, until sauce has thickened slightly, stirring often, for about 2 minutes.
  • Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season chicken with salt. Heat 1/2 tsp of oil in a fry-pan on medium-high heat. Cook chicken for 3–5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Dice 2cm, then toss through any resting juices.
  • Serve rice with chicken, veggies, peanut sauce, sesame seeds and mint.


Nutritional Info (per serve)
Energy (kJ): 1846
Energy (Cal): 441
Carbohydrate (g): 35.1
Protein (g): 35.1
Fat (g): 14.8
Saturated Fat (g): 5.3
Sugars (g): 4.9
Calories: 441kcal