1. Heat 1 tbsp. of oil in a frying pan and fry garlic and red pepper quickly. Add the chicken and cook for 1 minute. Mix 1 tbsp. of rice vinegar, fish sauce, the juice of ½ lime, coriander and white pepper to the chicken. Simmer for 5 minutes.
2. Mix peanut butter, soy sauce, chili, and water together in a pan. Heat and add additional water if mixture is too dry. Season with the juice of a lime and keep warm until serving.
3. Mix lettuce, cucumber, carrot and peppers in a bowl. Make a dressing with 1 tbsp. of rice vinegar, 2 tbsp. of sesame oil, a pinch of pepper and salt. Mix the salad together, add the chicken and the peanut sauce, chopped cilantro and peanuts.