FreshFast: Bang Bang Chicken Cups

Recipes 15/11/2017

This Bang Bang chicken is packed with smokey barbecued flavour, served with a punchy sauce and crisp salad; this dish is the ultimate Summer dinner.

Serves: 4   Prep Time: 15 Minutes Cook Time: 15 Minutes


500g boneless skinless chicken thighs (We love Waitoa)

Olive oil (We love Olivado)

1tsp Chinese five spice powder

2/3 cup chunky peanut butter (We love Pic’s)

1/4 cup soy sauce

2tsp rice wine vinegar

1tbsp brown sugar

1tsp sesame oil

1/2 red chilli, deseeded and thinly sliced

1/3 cup warm water

8 iceberg lettuce cups

1 small carrot, shredded

1/4 telegraph cucumber, cut into matchsticks

Barker’s Sweet Chilli Sauce to drizzle


  1. In a bowl, rub the chicken thighs with a drizzle of oil and the five spice powder. Leave to marinade while preparing the sauce.
  2. In a small pot combine the peanut butter, soy sauce, vinegar, brown sugar, sesame oil, chilli and water. Set over a medium heat, whisking until combined and warmed through.
  3. Cook the thighs on a BBQ or grill pan until crispy and cooked through.
  4. To serve, roughly chop the chicken thighs and place inside the lettuce cups. Nestle in the cucumber and carrot, then spoon over the peanut sauce and drizzle with sweet chilli.  Serve immediately.