Ingredients
3 limes juice
4 cloves garlic, peeled
45 g ginger, peeled
3 spring onions, trimmed
25 g coriander leaves and stems, trimmed
1 tsp salt
½ tsp pepper
454 g boneless, skinless chicken thighs
Step by step
Add the lime juice to the Food Chopper along with the garlic, ginger, spring onions, coriander, salt, and pepper. Process until well combined.
Place the chicken thighs into the vacuum sealing container and pour the marinade over them, turning to ensure they are fully coated.
Close the container, vacuum seal, and refrigerate for 4 to 12 hours.
When ready to cook, remove the chicken from the refrigerator. Air fry or roast at 200°C for 10 to 12 minutes, or until the chicken thighs reach an internal temperature of 74°C on a meat thermometer.
Use the cooked chicken to make lettuce wraps. Fill Bibb lettuce cups with the chicken, cooked rice noodles, shredded carrot, and cabbage, then finish with a sprinkle of crushed peanuts.