8 boneless, skinless chicken thighs2 garlic cloves, crushed 2 tbsp sesame oil 1/2 tbsp honey 2 tbsp rice wine
For the peanut sauce
125ml crunch peanut butter
1/2 tsp honey
3 tbsp fresh coriander, chopped
Pinch of salt
8 lettuce leaves
8 slices of cucumber
1. Cut the chicken thighs crosswise into thin strips and toss with the garlic, sesame oil, honey and rice wine. Leave to marinate for up to 1 hour while you make the peanut sauce.2. In a small saucepan over medium heat, saute the shallot, garlic, ginger and lemongrass in oil. 3. Add the chillies and curry powder and fry for a few more minutes. 4. Stir in the peanut butter and water and bring to the boil, then add the honey. Remove from the heat. 5. Heat a griddle pan over medium high heat and cook the marinated chicken strips.
To serve, add a spoonful of chicken to a lettuce wrap with a slice of cucumber then top with a dollop of peanut sauce!