Bang bang chicken slaw bowl with chilli nutty dressing

1 Into a saucepan of water, put star anise, if using. Bring to the boil and add chicken. Cover, turn off the heat and let it sit for 5-7 minutes. Check chicken is cooked through, then immediately remove from water and set aside to cool. When cool enough to handle, shred chicken with forks or fingers.

2 In a large bowl, place vitalbones slaw, other vegetables and mint. Toss to combine.

3 To make dressing, in a small saucepan, heat canola oil over medium. Add ginger and garlic and cook for 1 minute, stirring. Add chilli flakes and pepper and cook 1 minute more, stirring. Remove from heat and pour into a small bowl. Let cool for a few minutes. Add vinegar, soy sauce, tahini and sesame oil and mix with a fork. Add a little hot water, if needed, to thin. Add ²/³ of the dressing to the salad and stir through. Stir remaining dressing through the chicken.

4 Serve slaw topped with chicken and garnished with chilli, coriander and peanuts, with rice on the side.