Inspired by her favourite Eurovision songs, Noodlies, Sydney food blog contributor, Evie Chataway pays tribute to Lulu’s winning entry ‘Boom Bang A Bang’ with this recipe.
- Smoked chicken breast from deli section
- 1 carrot cut into thin strips
- 3 spring onions cut into thin strips
- Half a cucumber, seeded, cut into strips
- 1 tbs rice vinegar
- Sesame seeds lightly toasted
- 170g peanut butter
- 5 tsp sweet chilli sauce
- 2 tbsp sesame oil
- 2 tbsp of vegetable oil
- 1 chilli seeded finely sliced
To make the sauce, add the peanut butter to a bowl and place over a pan of simmering water to soften, similar to how you would to melt chocolate.
Once melted whisk in the sweet chilli sauce and chopped chilli, then add both of the oils gradually until the sauce can be easily poured. It could be the case that not all the oil will be needed, so use your judgement when adding.
Next onto the chicken. I bought smoked chicken because I was in a lazy mood, but you could always buy a skinless chicken breast and poach in chicken stock, or even just cook in the oven. Hell, if you’re feeding a crowd buy a store cooked chook and strip off the meat, it will do the job well enough. But as I said, I went for a ready-cooked smoked chicken breast from the deli section.
Shred the chicken into strips (I prefer to tear it rather than cut, it gives a better texture in my opinion).
Next place the vegetables in a small bowl, add the rice vinegar, and toss together to dress the vegetables. Place the vegetables on a plate then, pile on the shredded chicken, then pour over the sauce you made earlier (you may not need all of it). For the final touch sprinkle over the toasted sesame seeds.