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
- ⅔ 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
- ⅓ 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.