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 skillet on high heat, add chicken, cook 10-12 minutes turning half way. If the chicken appears to be sticking to the pan at the half way mark and browning too quickly, add 2 tbsp water.

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 filling.

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 – I was surprised to find many supermarket hoisin sauces loaded with artificial ingredients. Search for “preservative free hoisin” and see what options come up near you. There are many independent grocers and health stores that stock all natural options.