1. Season the skin of the chicken thighs with salt and pepper. Heat a non-stick frying pan until hot, add the chicken, skin side down and cook over a medium heat for 10 mins or until the skin is really crisp and golden – spoon of the excess fat during cooking if liked.

2. Meanwhile, finely slice the carrots and pepper into matchsticks; finely shred the spring onions; then mix together in a bowl with the bean sprouts. Add the vinegar, soy, oil and sugar and mix well. Cover and leave to marinate whilst the chicken cooks.

3. Turn over the chicken and fry for a further 5 mins or until cooked through. Transfer to a chopping board and leave to cool slightly before finely slicing. Stir into the vegetable mixture.

4. To serve, spoon a little of the chicken and vegetables into the little gem lettuce leaves, then scatter over the peanuts. Serve cold.