8 boneless, skinless chicken thighs2 garlic cloves, crushed2 tbsp sesame oil1/2 tbsp honey2 tbsp rice wine

For the peanut sauce1 shallot, minced2 garlic cloves, crushed5cm ginger, peeled and grated1 stalk lemongrass, peeled and thinly sliced1 tbsp oil1-3 small chillies, minced1 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!

Nutrition Per serving
Carbs (g) 10
Fat (g) 34
Protein (g) 34
Fibre (g) 4.9
Calories 499