Ingredients
- 800g chicken thighs, diced
For the marinade:
- 3 limes, zest and juice
- 1 tablespoon honey
- 100ml sriracha or other hot sauce
- Olive oil
- 1 tablespoon white wine vinegar
- 800g chicken thighs, diced
For garnish:
- 1 bunch coriander, roughly chopped
- 1 bunch spring onions, sliced
- 1 carrot, peeled and julienned
- 1 red chilli, sliced, optional
- A big handful roasted unsalted peanuts, chopped
- Little gem lettuce
Directions
- Combine the ingredients for the marinade together in a bowl. Place the chicken in a large bowl. Reserve four tablespoons of the marinade and add the rest to the chicken, making sure it's thoroughly coated. Cover and marinade in the fridge for at least two hours.
- Heat a tablespoon of oil in a pan over a medium-high heat. Cook the chicken in batches for 4-5 minutes on each side.
- Wash the little gem and separate into individual leaves. When the chicken is cooked, spoon into the leaves and garnish with the coriander, spring onions, chilli, carrots and peanuts. Drizzle with the reserved marinade and serve.
Tips
TIP: Use sesame seed instead of peanuts for garnish.
