500g boneless skinless chicken thighs (We love Waitoa)
Avocado oil (we love Olivado)
1tsp Chinese five spice powder
2/3 cup chunky peanut butter
1/4 cup soy sauce
2tsp rice wine vinegar
1tbsp brown sugar
1tsp sesame oil
1/2 red chilli, deseeded and thinly sliced
1/3 cup warm water
8 iceberg lettuce cups
1 small carrot, shredded
1/4 telegraph cucumber, cut into matchsticks Barker’s Sweet Chilli Sauce to drizzle
In a bowl, rub the chicken thighs with a drizzle of oil and the five spice powder. Leave to marinade while preparing the sauce.
In a small pot combine the peanut butter, soy sauce, vinegar, brown sugar, sesame oil, chilli and water. Set over a medium heat, whisking until combined and warmed through.
Cook the thighs on a BBQ or grill pan until crispy and cooked through.
To serve, roughly chop the chicken thighs and place inside the lettuce cups. Nestle in the cucumber and carrot, then spoon over the peanut sauce and drizzle with sweet chilli. Serve immediately.