Hoisin Chicken with Lettuce Cups

Chicken 

1. Add flattened chicken thigh fillets, olive oil and hoisin to a large bowl. Toss to coat chicken evenly.
2. Heat a large frying pan on high heat, add the chicken and cook 10-12 minutes turning half way. If the chicken appears to be sticking to the pan at the half way mark and is browning too quickly, add 2 tbsp water to loosen.

Cucumber & Carrot Pickle

1. Combine carrot, cucumber, mayonnaise, rice wine vinegar & sesame. Toss to coat evenly.

To Serve

1. Serve chicken alongside cucumber & carrot pickle, bean sprouts, lettuce cups and rice. Serve fresh chilli in tamari (or all purpose soy sauce) and sriracha (if using) on the side.
2. Serve in the centre of the table and allow everyone to load up their lettuce cups with desired fillings.

Note 1 – Use a mallet or rolling pin to gently flatten the chicken thigh so that they are even in thickness. Aim for a 1.5cm thickness. You can use chicken breast as an alternative using the same method, but reduce the cooking time to 8-10 minutes.

Note 2 – A julienne peeler is an inexpensive solution that will make light work of cutting your vegetables. It’s my go-to in the kitchen!