Ingredients

For the chicken:

3 lb (48 oz/ 1361 g) boneless, skinless chicken meat
water to cover
2 whole scallions, trimmed
2″ chunk ginger root, peeled and roughly chopped

For the accompaniment:

1 lb (16 oz/ 454 g) seedless cucumber, trimmed and cut into julienne (cut into matchsticks)
4 packages Miracle Noodles, angel hair, drained, rinsed and prepared according to the package direction

For the sauce:

1 1/4 oz (35 g) scallions, thinly sliced
1/2 c (4 fl oz / 118 ml) coconut aminos
1/4 tsp sugar free liquid smoke
1/3 c (approx. 2.64 fl oz/ 78 ml) sesame oil
1/4 c (2 fl oz/ 59 ml) chili oil
4 tsp Sichuan peppercorns (OR 2 tsp each black peppercorns and whole coriander seed)
2 tsp sea salt
2 tbsp toasted sesame seeds
2-4 drops liquid stevia (if desired)
2 c (16 fl oz/ 473) reserved poaching liquid

Instructions

Poach the chicken:

Fill a large pot about 2/3 of the way with water and add ginger and whole scallions.
Bring the water to a boil over high heat.
Add the raw chicken to the boiling water and bring the liquid back to a boil.
Once it’s boiling again, turn the heat to low, cover, and cook for 10-12 minutes.
Remove the chicken from the pot and set aside to rest.
Reserve 2 c (16 fl oz) of the poaching liquid.

Make the sauce:

In a dry skillet on low heat, lightly toast the peppercorns (or the peppercorns and coriander seeds) until just fragrant.
Mix the toasted peppercorns and all other sauce ingredients together. Set aside.

Shred the chicken:

With a rolling pin, beat/pound the cooked and rested chicken, a few pieces at a time to shred.
Repeat until all the chicken is shredded.

Assembly:

In a bowl, layer Miracle Noodles, julienne cut cucumber, chicken, and top with sauce. Repeat for each individual serving.
Enjoy!

Notes

Since you won’t be consuming any of the aromatic ingredients in the poaching liquid, I didn’t include the ginger and extra scallion in the macros.

You can find olive oil-based chili oil on Amazon. Otherwise, make your own with your preferred oil by pulverizing two tablespoons red pepper flakes in a spice grinder or food processor, and mixing them with four tablespoons warmed oil. Let it stand for several hours before using. For best results, I recommend using light olive oil and Asian red pepper flakes.

Per serving: 385.2 cal, 39.1 g protein, 21.6 g fat, 7.9 g carbs, 3.2 g fiber, 4.7 g NET carbs

Nutrition

Serving Size: 1/8 recipe

Keywords: Bang Bang Chicken, Chinese, Sichuan