Hoisin Chicken with Lettuce Cups

My Hoisin Chicken with Lettuce Cups is a delicious and healthy family meal that’s quick and easy to prepare. This dish is bursting with flavour and texture, featuring succulent slices of caramelised chicken coated in rich hoisin sauce, combined with crisp vegetables in a creamy sesame dressing. Scoop into lettuce cups, top with your choice of extras and enjoy! Best of all, this recipe can be whipped up in no time using simple, everyday ingredients, making it perfect for weeknights. This dish could be the perfect addition to your family’s meal rotation!

Can you make Hoisin Chicken with Lettuce Cups ahead of time?

Yes, you can marinate the chicken and store it refrigerated for up to 24 hours before cooking.

Is Hoisin Chicken with Lettuce Cups suitable for leftovers?

Yes, you can refrigerate cooked chicken for up to 3 days. Reheat in the microwave. Not suitable to freeze.

Hoisin Chicken with Lettuce Cups

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• Total Time: 15-17 mins
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

Chicken

• 500 g chicken thigh fillets (see note 1 on how to prepare)
• 1 tbsp olive oil
• 2 tbsp hoisin sauce

Cucumber & Carrot Pickle

• 1 cup carrot, grated or julienned (see note 2)
• 1 cup cucumber, finely sliced or julienned (see note 2)
• 1 tbsp whole egg mayonnaise
• 1 tbsp rice wine vinegar
• 1/2 tsp sesame oil

To Serve

• 1 cup bean sprouts
• 1 baby cos/romaine or gem lettuce, leaves removed
• 1 cup cooked jasmine rice
• Red chilli, sliced (optional)
• 4 tbsp tamari or all-purpose soy sauce
• 4 tbsp sriracha

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Instructions

Chicken

1. Add the chicken, olive oil and hoisin sauce to a large bowl. Toss to coat.
2. Heat a large skillet on medium-high heat, add the chicken and cook for 10-12 minutes. Turn the chicken once halfway through and add 2 tbsp of water to the pan.

Cucumber & Carrot Pickle

1. Combine the carrot, cucumber, mayonnaise, rice wine vinegar & sesame oil. Toss to coat and set aside.

To Serve

1. Arrange the chicken on a platter alongside the cucumber & carrot pickle, beansprouts, lettuce leaves and rice.
2. Combine the red chilli (if using) and tamari. Serve on the side with sriracha for drizzling on top.

Notes

Note 1 – Trim the chicken of any excess fat. Use a mallet or rolling pin to pound the chicken thighs so that they are even in thickness. Aim for 1.5 cm or about 1/2″ thickness. Chicken breast can be used 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.

MAKE AHEAD

Marinate the chicken and store it refrigerated for up to 24 hours before cooking. 

LEFTOVERS

Refrigerate cooked chicken for up to 3 days. Reheat in the microwave. Not suitable to freeze.

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 10-12 mins
• Category: chicken, asian
• Method: skillet sear
• Cuisine: China