Chicken Satay Wraps

8 boneless, skinless chicken thighs
2 garlic cloves, crushed
2 tbsp sesame oil
1/2 tbsp honey
2 tbsp rice wine

For the peanut sauce
1 shallot, minced
2 garlic cloves, crushed
5cm ginger, peeled and grated
1 stalk lemongrass, peeled and thinly sliced
1 tbsp oil
1-3 small chillies, minced
1 tsp curry powder
125ml crunch peanut butter
250ml water
1/2 tsp honey
3 tbsp fresh coriander, chopped
Pinch of salt

To serve
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!