Mouth-Watering Chicken Salad with Peanuts and Chilli Oil
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g bone-in chicken thighs
- 1 cucumber, cut into batons
- 50 g roasted peanuts, roughly chopped
- 3 tbsp chilli oil
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 0.5 tsp sichuan peppercorns
- 2 garlic cloves
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 448 kcal
- Protein
- 29.3 g
- Carbohydrate
- 4.5 g
- of which sugars
- 2.2 g
- Fat
- 34.3 g
- of which saturates
- 7.6 g
- Fibre
- 1.7 g
- Salt
- 1.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs in a pan of water, bring to a simmer, cover and poach gently for 25 minutes, until cooked through with no pink remaining at the bone.
- 2
Lift out the chicken, leave to cool, then remove the bones and shred the meat into bite-sized pieces.
- 3
Arrange the cucumber batons on a serving plate and pile the shredded chicken on top.
- 4
Toast the sichuan peppercorns in a dry pan for 30 seconds, then grind and mix with the crushed garlic, chilli oil, light soy sauce and rice vinegar.
- 5
Pour the dressing over the chicken and cucumber.
- 6
Scatter with the roasted peanuts and spring onions to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.