Pulled Chicken Lettuce Cups with Peanut Slaw
Glossy mounds of sticky chicken cradled in pale green lettuce cups, crowned with bright slaw and scattered with red chilli, coriander and spring onion — colour and crunch in every bite.
Ingredients
Serves 4- 700 gboneless, skinless chicken thighs
- 300 mlchicken stock
- 3garlic cloves, finely grated
- 20 gfresh ginger, finely grated
- 2 tbspfish sauce
- 1 tbspsoft light brown sugar
- juice of 2 limes
- 2 tbspsriracha
- 1 tbsprice wine vinegar
- 300 gwhite cabbage, very finely shredded
- 2carrots, peeled and julienned or coarsely grated
- 3 tbspsmooth peanut butter
- 50 groasted salted peanuts, roughly chopped
- 1 tspsesame oil
- juice of 1 lime
- 1 tspsriracha
- Fine salt and black pepper
- 3little gem lettuces, leaves separated (optional)
- 4spring onions, thinly sliced (optional)
- 1red chilli, thinly sliced (optional)
- small bunch of fresh coriander, leaves picked (optional)
- 1lime, cut into wedges (optional)
- 300 gcooked rice (optional)
- 100 gquick-pickled cucumber (optional)
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Stir the chopped peanuts through the slaw just before serving so they keep their crunch.
- 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.
- 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.
Per serving
- kcal
- 441
- protein
- 43.4g
- fibre
- 4.9g
- carbs
- 20.2g
- fat
- 20.9g
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