Bang Bang Chicken Cups
This Bang Bang chicken recipe is packed with smokey barbecue flavour and served with a punchy sauce and crisp salad: the ultimate summer dinner!
Ingredients
- 500 g Waitoa free range boneless skinless chicken thighs
- Olivado avocado oil
- 1 tsp Chinese five spice powder
- â…” cup chunky peanut butter
- ¼ cup soy sauce
- 2 tsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- ½ red chilli deseeded and thinly sliced
- â…“ cup warm water
- 8 iceberg lettuce cups
- 1 small carrot shredded
- ¼ telegraph cucumber cut into matchsticks
- sweet chilli sauce
Instructions
- In a bowl, rub the chicken thighs with a drizzle of oil and the five spice powder. Leave to marinate 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.
Tried this recipe?Let us know how it was!
For a vegetarian option, try these flavourful ginger and honey tofu cups.
