Pulled Chicken Lettuce Cups with Peanut Slaw

Ingredients

• 700g boneless, skinless chicken thighs
• 300ml chicken stock
• 3 garlic cloves, finely grated
• 20g fresh ginger, finely grated
• 2 tbsp fish sauce
• 1 tbsp soft light brown sugar
• juice of 2 limes
• 2 tbsp sriracha
• 1 tbsp rice wine vinegar
• 300g white cabbage, very finely shredded
• 2 carrots, peeled and julienned or coarsely grated
• 3 tbsp smooth peanut butter
• 50g roasted salted peanuts, roughly chopped
• 1 tsp sesame oil
• juice of 1 lime
• 1 tsp sriracha
• 3 little gem lettuces, leaves separated, to serve
• 4 spring onions, thinly sliced, to serve
• 1 red chilli, thinly sliced, to serve
• small bunch of fresh coriander, leaves picked, to serve
• 1 lime, cut into wedges, to serve
• Steamed jasmine rice, to serve
• Quick pickled cucumber, to serve

Method

1. Place the chicken thighs in a wide, lidded pan. Add the stock, lime juice, fish sauce, sriracha, garlic, ginger and sugar, then season well with salt and pepper.
2. Bring to the boil over a high heat, then reduce to a steady simmer, cover and cook for 25 minutes until the chicken is completely tender and pulls apart easily when prodded with a fork.
3. While the chicken cooks, make the slaw. Whisk together the peanut butter, lime juice, rice wine vinegar, sesame oil and sriracha in a large bowl until smooth and glossy — it should drop from the whisk in thick ribbons.
4. Add the shredded cabbage and grated carrot to the dressing and toss well to coat every strand. Set aside to soften slightly while the chicken finishes.
5. Lift the chicken from the pan onto a board and shred it using two forks, then return it to the pan and increase the heat to medium-high.
6. Cook for 4–5 minutes, stirring frequently, until the liquid reduces and clings to the chicken in a sticky, glossy glaze that coats every shred.
7. Stir the chopped peanuts through the slaw just before serving so they keep their crunch.
8. Arrange the little gem leaves on a large platter or board. Spoon the pulled chicken into each leaf and top with a generous mound of peanut slaw.
9. Scatter over the sliced spring onions, coriander leaves and red chilli, then finish with a squeeze of fresh lime over everything. Serve with lime wedges, steamed jasmine rice and quick pickled cucumber alongside.