Bon Bon Chicken, Cocktails & Flamenco | Singapore Recipes for Life Ep 2

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories, while sunflower seed butter is nut-free.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola oil is a budget option.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar flavor with less oil, and red pepper flakes are inexpensive.

Poach chicken breast in simmering water until cooked through, about 15-20 minutes.

Remove chicken and let cool, then shred into bite-sized pieces.

In a bowl, combine peanut butter, soy sauce, sesame oil, rice vinegar, sugar, minced garlic, and grated ginger.

Whisk the sauce until smooth and well combined.

Add shredded chicken to the sauce and toss to coat evenly.

Slice cucumber and carrots into thin strips for garnish.

Arrange the chicken on a serving platter and top with cucumber and carrot strips.

Drizzle with additional chili oil if desired.

Garnish with chopped green onions and cilantro.

Serve with rice or noodles if desired.

Cooking Techniques

Spice Level:

Allergens