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Bong Bong Chicken

  • Yield: 4 to 6 servings


  • No Poach Chicken
  • 2/3 cup Szechwan Peanut Sauce
  • 1/4 pound bean threads (glass noodles)
  • 3/4 pound firm cucumber
  • 4 tablespoons fresh coriander leaves, coarsely chopped


  • Toss the chicken in the peanut sauce. Mix well. Season with salt and pepper. Cover and refrigerate. Soak the noodles in water until soft and silky. Drain and toss in sesame oil. Season with salt and pepper. Peel the cucumbers and cut in half. Using a spoon, remove the seeds. Cut the cucumbers into match stick strips, about 2-inches long. Toss the cucumbers with sesame oil. Season with salt and pepper. To serve, mound the noodles in the center of each plate. Arrange the cucumbers around the pasta. Spoon the chicken mixture over the pasta. Garnish with fresh coriander leaves.