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Pang-Pang Chicken
Pang-Pang Chicken

Pang-Pang Chicken

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Cook Minutes 1 Hr 15 Min
Prep : 15 Min Cook: 1 Hr
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 chicken leg quarters (1-1/2 lb./675 g)
3 oz. (85 g) green bean noodles, uncooked
1/4 cup Kraft Smooth Peanut Butter
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. sesame seed paste
2 Tbsp. cold water
2 Tbsp. sugar
1 Tbsp. unseasoned rice vinegar
1 Tbsp. sesame oil
1 Tbsp. chili oil
1 English cucumber, thinly sliced
1-1/2 tsp. minced garlic
1-1/2 tsp. minced gingerroot
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How do I make it ?
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Step 1
Steam chicken in bamboo steamer on high heat for 30 min. Remove from heat; cool.
Step 2
Meanwhile, soak noodles in hot water 15 min. or until soft and transparent. Add to saucepan of boiling water; cook 1 min. or just until tender. Rinse with cold water; drain.
Step 3
Mix all remaining ingredients except cucumbers, garlic and ginger. Remove skin and bones from chicken; shred chicken.
Step 4
Arrange cucumbers on platter; top with noodles, chicken, garlic and ginger. Drizzle with peanut sauce.
Kraft Kitchen Tips!
Food Facts
Pang-pang chicken is a street vendor's dish from the Sichuan region of China. The name comes from the pounding of the chicken, which is both tenderized and shredded with a heavy wooden stick. There's no need to tenderize chicken in Canada since our birds are already tender enough.
Substitute green bean sheets for the noodles. Cook as directed on package, then cut into 1/2-inch-wide strips before placing on platter.
How to Check Meat and Poultry Doneness:
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 3.5 g
18 %
Cholesterol 80 mg
Sodium 430 mg
18 %
Carbohydrate 27 g
Fibre 2 g
Sugars 6 g
Protein 26 g
Vitamin A
2 %
Vitamin C
6 %
4 %
10 %
Makes 6 servings, 1/6 recipe (112 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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